Tofu Skin/ Beancurd Skin is formed from a film on the surface when boiling soy bean milk. The name is quite misleading as it should be called soy milk skin instead of tofu skin. I usually consume a thick layer after boiling soy bean milk. Surprisingly the fresh one taste different compared to the dehydrated ones. In Chinese it is called 腐竹 fu3zhu2 literally translated as tofu bamboo. It can be deep fried, braised, steamed or stir fried and made into savoury or sweet dish.
Cloud ear fungus 毛木耳 is a mushroom used in Chinese cooking. It is inexpensive and gives a nice texture to the dish. I have come across 2 types of black fungus: small ones known as cloud ear (hairy wood ear) fungus and big tougher ones known as black wood ear fungus. It rehydrates within half an hour after soaking and take note that expands after soaking. I rinse it and brush it using my fingers gently to remove the sand stuck in between before cooking.
I just use different colourful vegetables that I can find in the fridge. Options: cauliflower, baby corn, carrot, bamboo, snow peas, dried lily bud, carrot, capsicum, broccoli, shimeji muchroom, oyster mushroom, French beans, button mushroom…
Stir Fried Mixed Vegetable with Wood Ear Fungus and Tofu Skin Recipe
Ingredients
1 tbsp Cooking oil
1 tbsp Chopped Garlic
Salt to taste
10 pieces Cloud ear fungus
2 strips Tofu skin
1 red bell pepper
1 carrot
10 broccoli florets
Optional: Oyster Sauce, Cooking wine
Method
Heat up oil and brown garlic. Stir in cloud ear fungus, tofu skin, red bell pepper, carrots and broccoli for a few minutes until desired softness. Add water if it is too dry. Add salt to taste
