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Teochew Treasure Beancurd 传统潮州豆干
The semi-soft teochew beancurd take centre stage in this simple yet nutritional and freaking delicious dish. Deep frying the beancurd gives it such a golden colour and crisp texture which tastes great even on its own. Seasoning with salt brings out a mild soybean flavour and sweetness in the otherwise, bland beancurd. The bright and refreshing taste from coriander leaves has the ability to liven up this simple dish with just a light toss over the beancurd.
    Servings Prep Time
    4people 10minutes
    Cook Time
    15minutes
    Servings Prep Time
    4people 10minutes
    Cook Time
    15minutes
    Ingredients
    Instructions
    1. Have ready all ingredients needed for this vegetarian beancurd dish.
    2. Try to use “Teochew taukwa” or “Teochew beancurd”, which is a semi-soft beancurd. Otherwise any semi-soft beancurd will do the job.
    3. Slice each beancurd into 4 equal squares. Be careful not to break the squares.
    4. Wash, drained well the coriander leaves and cut into long strips, about 1 inch in length. And we’re ready to cook the dish!
    5. Heat up enough oil to fry the pieces of teochew beancurd. Insert a wooden stick into the oil. The oil will bubble around the stick when it’s ready for frying.
    6. When the oil is ready, gently lower the beancurd cubes into the wok.
    7. Using medium heat, fry the beancurd pieces in batches, turning carefully until lightly golden and is crispy on the outside and cooked throughout.
    8. When done, dish out the fried beancurd from wok with a strainer.
    9. Drain the beancurd on paper towel to remove excess oil.
    10. Then, remove all the oil from wok and heat up the wok.
    11. Add the pieces of fried teochew beancurd into the heated up wok.
    12. Sprinkle salt over the fried beancurd cubes.
    13. Stir fry to mix the salt evenly into the fried beancurd.
    14. Then, add in the fresh cut coriander leaves.
    15. Stir to combine everything together, making sure the salt is fully infused and the coriander leaves are well mixed and leave a refreshing taste to the fried beancurd.
    16. Dish out on plate immediately and serve warm with hot steamed rice. As always, ENJOY!
    Recipe Notes

    To remove moisture from the beancurd, just cut them into cubes and put them on a cutting board or baking sheet lined with paper towels.

    The key to both crispness and browning of beancurd is to have the beancurd as dry as possible before frying.

    Do not overcook the fresh coriander leaves to retain its refreshing fragrant.

    Beancurd will keep for several days if submerged in water in a container and stored in the refrigerator.

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