Braised Tofu Skin with Mushrooms

I am in love with tofu skin. It is such a versatile ingredient. I was actually planning to make Tofu Skin with Endamame (see previous post) tonight but when I got ready to cook, I realized that I didn’t have any Endamame in my freezer. Then, I remembered a dish I had eaten, a long time ago, at a vegetarian restaurant – Braised Tofu Skin with Mushrooms and I managed to re-create it here. It was delicious!


3 fresh or dried tofu skins
5 dried shiitake mushrooms
half a cup of dried black wood ear (also known as black fungus)
1 bunch asparagus tips or any kind of vegetable like sugar peas
2 cloves garlic, crushed
1 small piece of crushed ginger
1 Tbsp rice wine
1 Tbsp light soy sauce
1/2 tsp sugar
3 Tbsp oyster sauce
1 Tbsp cooking oil

Corn starch mixture – stir together 1 tsp corn starch with 1 Tbsp water and 1 tsp sesame oil

1. Soak the dried tofu skin for 15 mins in boiling water until it is soft. Drain and discard the soaking liquid. Skip this step if you are using fresh tofu skin.
2. Wash the shiitake mushrooms and black wood ear. Then soak them in water for half an hour. Drain and discard the water.
3. Simmer the shiitake mushrooms and black wood ear in a sauce pan with just enough water to cover it, for 10 mins. Drain and save the water which is used to simmer it.
4. Slice the tofu skin into 1 inch pieces. Slice the mushrooms and cut the black wood ear into bite size pieces.
5. Heat the oil in a frying pan. Add in the crushed garlic and crushed ginger and stir fry 1-2 minutes until fragrant. Add in the tofu skin, mushrooms, black wood ear and asparagus. Stir in the rice wine, soy sauce, sugar, oyster sauce and some of the water used to simmer the mushrooms in step 3.
6. Stir fry for 1-2 minutes and add in the rest of the simmering liquid. Cover and leave to simmer for 5 minutes.  Stir in gently corn starch mixture until the sauce is thickened.
7. Serve hot with rice.

Tofu Skin with Edamame

One interesting thing about Taiwanese is – they love their small eats (小吃 or appetizers) and there are a lot of them. In practically every noodle or dumpling restaurant, there is a glass display case where patrons can choose their side dishes – pickled cucumbers, string beans, cabbage salad, braised wings, and a wide variety of tofu dishes like braised tofu, deep fried tofu, tofu skins etc. It is not surprising since tofu products are readily available in the local markets.

When I came across some amazingly beautiful, fresh tofu skins, I had the sudden urge to try my hand at making this healthy vegetarian dish. It turned out quite well. The tofu ribbons had a smooth, creamy texture. The edamame beans provided spots of color and bite, and the snow cabbage gave it a wonderful zest. It is light, yet packed with protein. It goes well with rice or it can be eaten like a pasta. This recipe is a keeper!


3 sheets of fresh tofu skin (or similar amount of dried tofu skin)
1/2 tablespoon vegetable oil
4 -5 Tbsp preserved snow cabbage (雪菜)
1/2 cup water
1/2 cup edamame (soy beans)
1/2 tablespoon cornstarch
1 Tbsp oyster sauce


Fresh tofu skin

1. Rinse the fresh tofu skin. If you are using dried tofu skin, soak them in warm water for 30 mins, drain the water and rinse. Cut the tofu skins into ribbons and set aside.

2. Boil the frozen edamame beans for about 2 to 5 mins.

3. Heat the oil in a frying pan, using medium high heat. Add the preserved snow cabbage. Stir for 20 seconds.

4. Add 1/2 cup water and the tofu skin ribbons. Allow it to come to a boil and cook for 5 minutes. Add in the edamame beans, oyster sauce and cornstarch, stirring all the ingredients together until they are well mixed.

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