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Soy Braised Beancurd Pot

Servings 4


  • 2 firm tofu tau kwa, cut into cubes
  • 4 pieces of dried beancurd skin tau kee
  • 6 dried shitake mushrooms
  • 1/2 cinnamon stick
  • 1 star anise
  • 1 tsp chinese 5 spice powder
  • 3 slices of galangal
  • 3 slices ginger
  • 3 cloves garlic smashed
  • 1 lemongrass bruised and cut into 2 inch pieces
  • 1 shallot sliced thinly
  • 1 tbsp shao xing wine
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp kicap manis
  • 3 tbsp light soy sauce
  • 1-2 tsp brown sugar or to taste
  • 4 hard boiled eggs shell removed
  • 500 ml hot water more if you like more gravy
  • Salt and white pepper to taste
  • 1 tbsp sesame oil
  • Chopped spring onions to garnish


  • Rehydrate mushrooms in the 500ml hot water.
  • Reserve mushroom water for cooking later.
  • Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces.
  • Heat pot with oil on medium high heat.
  • Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant.
  • Pour water into pot, and add seasoning (dark soy, light soy, kicap manis, sugar, shao xing wine, 5 spice powder, and oyster sauce).
  • Mix to combine and bring to boil.
  • Add beancurd skin, tau kwa, mushrooms, and eggs.
  • Bring back to a boil, and allow to simmer on low heat until sauce is reduced, and ingredients takes on a brownish hue, about 20-30 minutes.
  • Give it a stir every now and then.
  • Season with salt and white pepper if needed.
  • Adjust seasoning to taste with more soy, salt, pepper, and/or sugar.
  • Garnish with chopped spring onions and serve with steamed white rice.