Jun 15, 2016

Braised Bean Curd Skin in 20 Minutes (滷豆皮)

Nowadays you can find a wide assortment of tofu products down the aisle, even at a western grocery store. Let it be silken tofu, semi-firm tofu, or seasoned dried bean curd, soy products can come in all shapes and sizes. 

In the case of all natural, no preservatives used varieties, these tofu products can turn sourish in as fast as two days. In order to keep the best tofu at home, I tend to keep the ones that can be stored in the freezer whenever possible. 

Fried bean curd skin and firm tofu are freezer friendly because their shape and texture remain pretty much the same after storing in very low temperature. However, do avoid silken tofu and dried bean curd because the liquid inside will expand and ultimately alter the intended texture. 

Braised bean curd skin in 20 minutes -


  • 4 big pieces fried bean curd skin
  • 2 garlic cloves
  • 1 red chili
  • 2 pieces crystal sugar
  • 6 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon black bean soy paste (thicker version of soy sauce)
  • 1 1/2 tablespoons aged Shaoxing wine
  • 1 tablespoon mirin
  • Some sesame oil
  • Some toasted white sesame seeds


Quickly soak the fried bean curd skin in hot water to draw out some excess oil. No more than one minute, drain, pat dry, and set aside for later use.

Use a big flat surfaced pot so all four bean curd skins can all evenly soaked in the sauce. Add in the soy sauce, thicker soy sauce paste, peeled garlic cloves, chili sections, mirin, Shaoxing wine, and crystal sugar. Bring to a boil and make sure the sugar is fully dissolved.

Add in the bean curd skins. Bring to a boil again then lower the heat to keep it simmering. Flip the bean curd skin once a while to make sure both sides are browned evenly. 

Cook till all the sauce has been absorbed and the bean curd skins are about to get burnt. Quickly drizzle just a little sesame oil before removing the bean curd skins from heat. Garnish with toasted white sesame seeds.

You can serve the bean curd skin as it is or cut into big strips, perhaps with extra red chili sections if preferred. 

On a side note, why not give it a try and take a box of silken tofu, drain out the water, cut in big cubes then store in the freezer. See how the tofu turns from silky to porous, which can be a good addition in Chinese stew or soup dishes.

Other no fuss cooking Asian food recipes: 



  1. The 豆皮 must have absorbed the sauce to the fullest and then bursting with "juice" when you bite on it :)

    1. Hello!! Long time no see! Thanks for the comment and hope all is well there~! (I forgot to check my comment section for a long long time till now)