Authentic Asian Sauces
Braised Beancurd with Black Fungus and Konnyaku
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
How to make it
-
Pad dry the beancurd with kitchen towel, then coat with starch.
-
Pan fry both side of beancurd until golden brown, set aside.
-
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.
-
Add in beancurd and stir fry. Add in corn starch water and cook until the sauce is thickened.
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