Braised Bean Curd Home Style

Chinese.wok's picture

Nov. 10, 2011


Dried chinese mushrooms 5 Small
Lean pork 4 Ounce (115 Grams)
Bean curd cakes 2
Oil 1 Pint , seasoned (600 Milliliter)
Spring onions 2 , cut into short sections
Light soy sauce 1 Tablespoon
Yellow bean sauce 2 Tablespoon
Chinese rice wine 1 Tablespoon
Stock/Water 4 Tablespoon
Sesame oil 3 Drop



1. To prepare the mushrooms soak them in cold water for 50-60 minutes, squeeze dry and discard any hard stalks, thinly shred the remainder.

2. Cut the pork into thin shreds too.

3. Split each cake of bean-curd crossways into 3-4 slices, then cut each slice diagonally into 2 triangles.


4. In a pan heat the oil until hot, deep-fry the bean-curd pieces for 2-3 minutes until both sides are golden.

5. Remove and drain.

6. Pour off excess oil, leaving about 1 tablespoon in the wok and stir-fry the spring onions and red chillies (if using) with the pork and mushrooms for about 1 minute.

7. Then add the bean-curd with the soy sauce, yellow bean sauce and wine blending well.

8. Now add the stock or water, bring to the boil and stir-braise for 2 minutes.


9. Finally, add the MSG (if using) and sesame oil.


10. Blend Braised Bean Curd well and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1220Calories from Fat 1118

 % Daily Value*

Total Fat 126 g193.8%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 353 mg14.71%

Total Carbohydrates 10 g3.3%

Dietary Fiber %

Sugars 3 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet