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    Featured Vegetables

    Soy Braised Beancurd Pot


    Whenever the husband goes out to town, I go a little soy-crazy. I love my soy products. Silky tofu, firm tofu, egg tofu, tau pok, tau kee, tau huay, soy milk… you name it, I love it. Unfortunately, the husband isn’t a big fan of soy products. Maybe I should be more specific, the husband does not like soy products at all. *insert sad face here*

    So I rarely make any kind of soy beancurd dishes at home, unless of course when he travels for work, or when I cook for myself and the girls sometimes. I made this dish when the husband was away for his yearly international learning trip. This time to Vietnam. While he was enjoying his hot bowl of pho, I was busy loving me some soy. 


    Honestly, I could have thrown in some tau pok to the mix if I wanted to have an overkill on the soy braise pot. However, I was trying to keep the calories low, so I opted out of the fried tau pok. That night when I made this amazing braised beancurd pot, oh that night I tell you, I was propelled to food heaven every time I take a mouthful of this deliciousness. If you are a bean-curd lover like I am, I’m sure you’ll love this dish as well. 


    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.
    Soy braised beancurds 1