Recipe: Braised Tofu Skin, Shiitake Mushroom and Black Fungus
Welcome to part two of my guide to cooking with tofu skin. I apologise if terminology gets confusing — you might see this ingredient described as tofu skin, beancurd sticks, sheets, yuba, fu zhu — but as I explained in my introduction (part one: how to make tofu skin noodles), its naming is as versatile as its uses!
This next recipe features just three dried ingredients, all of which should be store cupboard staples for anyone passionate about Chinese flavours. They are cheap, nutritious, vegan and easy to find in any Asian supermarket or from my preferred list of online specialists. Do also check out my Chinese Vegan 101 guides to dried mushrooms and black fungus to discover their health benefits and recommended healthy vegan recipes.
The Chinese are adept at drying anything and everything, aided by abundant natural resources (sun and wind). Not only is it a clever and frugal preservation method, but in the process of dehydration, ingredients intensify in flavour. Hence dried shiitake will always taste more mushroom–y than fresh shiitake. This is great from a vegan perspective, should you happen to be missing the umami qualities of meat or dairy.
Braising is an ideal way to cook these three dried ingredients, which are naturally absorptive and sponge up flavourful sauces. You will often find variations of this dish in East Asian Buddhist vegetarian cuisine, though bear in mind strict Buddhists will omit the ‘five pungent vegetables’. Once cooked, the beancurd sticks have a texture and umami flavour not unlike meat. Indeed, it is often used in mock meat dishes (if this interests you, keep your eyes peeled for my next recipe!).
Feel free to add fresh vegetables to the braise, such as carrots, celery, enoki mushrooms, and complete the meal with plain rice or noodles.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients (serves 4-6 as a side, 2-3 hungry people as a main)
5–6 dried beancurd sticks
6 dried shiitake mushrooms
30–50g dried black fungus
2 tbsp light vegetable oil
1 thumb ginger, finely sliced or smashed
1 spring onion, finely chopped, white and green parts separated
2–3 garlic cloves, minced
2 tbsp oyster sauce / vegetarian mushroom sauce
1 tbsp dark soy sauce
Pinch of white pepper
1 tsp sugar
Optional: handful of goji berries
Instructions
Cover the beancurd, shiitake and fungus with room temperature water and soak for at least two hours.
Cut the beancurd sticks in half. Trim the hard bottoms of the fungus off. Slice the mushrooms into even sized pieces, removing the hard stem.
In a large saucepan or wok, heat the oil and stir fry the ginger, white part of the spring onion and garlic on medium heat until fragrant.
Add the rehydrated ingredients and stir fry for a few more minutes.
Add the oyster / vegetarian mushroom sauce, soy sauce, pepper and sugar, ensuring all the ingredients are coated. Add a little water when the pan starts to dry out. When the liquid starts to boil, reduce everything to a simmer and allow the braise to do its work (10–15 minutes). Move everything now and again to prevent any sticking, and keep adding water if it starts to dry out. Depending on your preference, you can choose to have a wetter or drier sauce.
Garnish with a handful of goji berries, the green parts of the spring onion or some fresh coriander.
