Deep-fried fresh bean curd skin with fragrant sauce

Deep-frying gives the bean curd a golden colour and a crispy texture in this easy to make bean curd recipe. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Lightly season fresh beancurd skin (dou bao) with pepper, five spice powder and cornflour.
  2. Heat oil in a wok and deep-fry marinated fresh beancurd skin over medium low heat until golden. Dish out and put aside.
  3. Heat wok with half a cup of oil and fry chopped garlic until light and crispy. Dish out and leave set aside on a piece of crushed paper towel.
  4. With the same hot oil, fry ginger shreds until golden and crispy. Dish out and put aside.
  5. Combine sauce ingredients in a small saucepan with red dates, Chinese mushroom and enoki mushrooms.
  6. Bring to a quick boil for 2–3 minutes.
  7. Place deep-fried fresh beancurd skin on a serving plate.
  8. Pour hot sauce over and add garnishing. Serve immediately.

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