Braised Bean Curd Home Style Recipe


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientInterest Group


 Dried chinese mushrooms5 Small
 Lean pork4 Ounce (115 Grams)
 Bean curd cakes2
 Oil1 Pint, seasoned (600 Milliliter)
 Spring onions2 , cut into short sections
 Light soy sauce1 Tablespoon
 Yellow bean sauce2 Tablespoon
 Chinese rice wine1 Tablespoon
 Stock/Water4 Tablespoon
 Sesame oil3 Drop

Nutrition Facts

Serving size

Calories 1220 Calories from Fat 1118

% Daily Value*

Total Fat 126 g194.4%

Saturated Fat 16.8 g83.9%

Trans Fat 0 g

Cholesterol 19.4 mg

Sodium 353.8 mg14.7%

Total Carbohydrates 10 g3.2%

Dietary Fiber 0.92 g3.7%

Sugars 3.3 g

Protein 15 g30.3%

Vitamin A 1.5% Vitamin C 2.9%

Calcium 6.1% Iron 10.6%

*Based on a 2000 Calorie diet


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.