Black Bean Beancurd & Chilies Mushroom

Black Bean Beancurd and Chilies Mushroom

Yield: 4 Servings


  • 2 pcs firm tofu, cut into bite size
  • 10 pcs fresh shitake mushroom, cut into bite size
  • 5 red chilies
  • 5 green chilies
  • 1 inch of ginger, shredded
  • 1 tbsp, preserved black bean
  • 1 cup water
  • 1 cup cooking oil, for deep fry


  • 1 tsp of light soy sauce
  • 1 tsp of vegetarian concentrate sauce
  • 1-2 tbsp of sugar to balance the saltiness
  • 1 tsp dark soy sauce
  • 1/4 cup water
  • 1/2 tbsp. of sesame oil


Cooking Directions:

  • Combine seasoning except sesame oil. Set aside.
  • Heat pot with 1 cups of cooking oil for deep frying. Deep fry the tofu till lightly brown. Drain on paper towel. Set aside.
  • In a wok, add 1 tbsp. oil on the wok, add ginger and preserved black bean, saute until aromatic.

  • Bring in fried tofu, shitake mushroom and chilies into the wok, add 1 cup water to avoid burning. Stir fry for second.

  • Add seasoning mixer. Bring to boil. Lower the heat; cover the lid and let it simmer until the sauce thicken. (At this point check and adjust the seasoning to your liking)

  • Off the heat, add sesame oil, stir to combine; black bean beancurd & chilies mushroom ready to serve.


For safe guard, please be “light hand” (ie: don’t add too much) with the seasoning at the beginning. The preserved black bean contain salt that tend to overpowering the whole dish. Left some room re-adjust the seasoning at the end of the cooking to your liking.


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