beancurd

Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.

Vegan Chinese Tomato and "Egg" Stir-Fry

lb ripe tomatoes ((4-5 small))

tbsp neutral cooking oil

scallion (, chopped (white and green parts separated))

garlic (minced)

tbsp Shaoxing wine

soy sauce

tsp white pepper

tsp sugar

3.5 oz fried bean curd rolls (or Yuba sheet (see notes))

water

salt (,

sesame oil

rice (to serve)

onions (for topping)

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Add in the beancurd rolls. Pour the water.

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Season the sauce with salt, to taste.

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!

Yummy. I used kala namak in place iof regular salt to give it that eggy flavour I grew up with.

I used dried tofuskin and wasn't sure whether I was supposed to presoak them, I did and I think it was the right call, but it got a bit soggy even though I only used 60% of the water. It was tasty and very quick to cook (normally I need way more time than what you indicate), so a good workday dinner! Thanks : )

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

cooking oil

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

tbsp vegetarian oyster sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp corn starch

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

Who doesn&#039;t love hot plate dishes? This all time favourite tofu dish, Sizzling Hot Plate Beancurd 铁板豆腐 is incredibly delicious and easy to prepare.

Sizzling Hot Plate Beancurd 铁板豆腐

tubes egg tofu (cut into 6 pieces/ tube)

meat (minced, can be chicken, beef or pork meat)

mushroom

ginger (minced (1 tbsp))

shallot (sliced)

eggs (beaten, for base of hot plate)

cooking oil (deep frying egg beancurd)

cooking oil (frying the meat)

tsp light soy sauce

tsp salt

tsp cornflour

tsp sesame oil

tbsp oyster sauce

tbsp light soy sauce

tbsp shaoxing cooking wine

onion

red chilli (slice)

cornstarch

Prepare all ingredients needed to cook the dish.

Cut meat into pieces, then minced into small pieces and put into a bowl.

Mix minced meat with soy sauce, salt, white pepper, cornflour and sesame oil. Leave to marinate for at least 30 minutes.

Soak dried shiitake mushrooms in water until soft. Then, cut them into thin strips, minced and set aside.

Mince garlic and ginger. Also slice shallot. Set aside for later use.

Also dice spring onion and slice red chillies. Set aside for garnishing.

Use a knife to cut right through the middle tube of tofu. Press the end of the package to allow the tofu to slide out. Cut into 6 slices (1.5cm thick). Repeat for the other tube of tofu.

Then proceed to mix all the sauce ingredients into a small bowl and we are ready to cook the hot plate beancurd.

Preparing Ingredients:

In a wok, add enough oil to deep fry the egg tofu. Heat up the cooking oil over medium heat until it is very hot. Deep fry the egg tofu until they are golden in color. Remove the deep-fried egg Tofu when done and drained on paper towel to remove excess oil.

Retain 1 tablespoon oil in wok. Heat up oil over medium heat. Saute the sliced shallot, minced garlic and ginger till fragrant.

Add in minced meat and stir fry till meat separates, about 2 min. Then add the diced mushroom and continue to stir for another 1 min. Next add in the sauce mixture and stir to mix well. Add in water and bring to a boil. Then add in the cornstarch solution.

Stir and let it simmer for 1 min or until the minced meat gravy thickens. Add in the deep-fried egg Tofu and stir to mix well. Transfer to a bowl and set aside while preparing to serve on a hot plate.

Heat up a hot plate on the stove over medium to high heat and brush it with some cooking oil. Lightly beat 2 eggs in a bowl and when plate is very hot, pour the eggs over the hot base, give it a qucik swirl, spreading it to all corners of the hot plate. Let the egg cook a little on the hot plate.

Once the egg is half cooked, immediately but slowly pour the egg tofu and minced meat sauce mixture over it. Allow to simmer until the sauce starts bubbling. Remove from stove, sprinkle with chopped spring onions and sliced red chilies. and serve sizzling hot.

Hot plate tofu is best served sizzling hot with a bowl of steamed rice.

Cooking Sizzling Hot Plate Beancurd:

https://www.youtube.com/watch?v=3GellZpUWnA

Who doesn't love hot plate dishes? Sizzling Hot Plate Beancurd 铁板豆腐 is an all time favourite tofu dish, popularly served in chinese restaurants.

The golden crispy egg beancurd with minced meat are simmered in a thick savoury sauce and served on a sizzling hot plate. This popular tofu dish looks impressive and taste absolutely delicious too. Enjoy!

▼ See FULL RECIPE with INGREDIENT LIST in link below ▼ 
https://www.huangkitchen.com/sizzling-hot-plate-beancurd

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See Our Other Tofu Beancurd Recipes:
Claypot Bean Curd Recipe 瓦煲豆腐食谱
https://huangkitchen.com/claypot-bean-curd
https://youtu.be/8PTDEJYANw4

Steamed Tofu with Preserved Radish Recipe 菜脯蒸豆腐食谱
https://www.huangkitchen.com/steamed-beancurd-with-preserved-radish
https://youtu.be/y6gfuyVt5Xg

Steamed Tofu with Shallot Oil Recipe 蒸葱油豆腐食谱
https://www.huangkitchen.com/steamed-bean-curd-with-shallot-oil
https://youtu.be/mqUGmofHPJU

Mapo Tofu Recipe 麻婆豆腐食谱
https://www.huangkitchen.com/steamed-egg-with-preserved-radish
https://youtu.be/GB9e93Zr2bg

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#recipes #easyrecipes #huangkitchen #tofu #cookathome #beancurd #chinesefood #chinesecooking #chineserecipes #easyrecipes #easycooking #sizzling #recipeshare #hotplate #cookinglover

Sizzling Hot Plate Beancurd Recipe 铁板豆腐食谱 | Huang Kitchen

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Vegan Chinese Tomato and "Egg" Stir...

Braised Beancurd Skin with Mushroom...

Sizzling Hot Plate Beancurd 铁板豆腐

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