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Braised Beancurd with Black Fungus and Konnyaku

Braised Beancurd with Black Fungus and Konnyaku

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    15 mins

Dinner Healthy Vegetarian Tofu Vegetable Lunch Dinner Less Than 30 mins

What You Will Need

Ingredients

  • Hard Beancurd 300g (Cut into piece)
  • Konnyaku 1 Box
  • Black Fungus 30g (Julienned)
  • Carrot 20g (Julienned)
  • Water 150ml
  • LKK Minced Garlic 1 Tsp.
  • Corn Starch Some
  • Corn Starch Water 2 Tsp.

Marinade

Seasoning

  • LKK Premium Soy Sauce 1½ Tbsp.
  • LKK Premium Mushroom Powder 3 Tsp.
  • LKK Pure Sesame Oil Some

Sauce Mix

Made with
Lee Kum Kee products

Basic Cooking Sauce

Minced Ginger

Soy Sauce

Premium Soy Sauce

Seasoning Powder, Soup Base

Premium Mushroom Powder (No MSG Added)
Pure Sesame Oil 15 fl oz

Basic Cooking Sauce

Pure Sesame Oil

How to make it

  1. Pad dry the beancurd with kitchen towel, then coat with starch.

  2. Pan fry both side of beancurd until golden brown, set aside.

  3. Heat the pan, saute the minced galrlic over medium heat. Add in konnyaku, black fungus, carrot, water and all the seasonings. Stir fry and bring to boil.

  4. Add in beancurd and stir fry. Add in corn starch water and cook until the sauce is thickened.

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