Braised Fresh Bean Curd Skin with Peanuts

Tested Recipe with Slight Adjustment Adapted from Alan Kok

Braised Fresh Bean Curd Skin with Peanuts


1 packet fresh bean curd skin (unfolded and cut into pieces)

5 slices young ginger

6 black mushrooms (soaked, remove stem and sliced)

½ carrot (cut into flower design)

1 small can stewed peanuts

1 stalk coriander leaves (sectioned)

3 tbsp cooking oil


1 tbsp vegetarian oyster sauce

¼ tsp salt

½ tsp ground white pepper

1 tsp sesame oil

½ cup water

Preparation Instructions:

  1. Heat up a non-stick skillet with 2 tbsp of cooking oil, pan-fry the fresh bean curd skin until golden brown. Remove and set aside.
  2. Add 1 tbsp of cooking oil into the skillet, saute the young ginger until fragrant.
  3. Add black mushrooms, carrot and stir well.
  4. Add in stewed peanuts, pan-fried bean curd skin and seasonings and bring to a boil. Continue to simmer for 2 minutes, stir in coriander leaves. Dish out and serve.



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