Teochew Treasure Mushrooms 传统潮州豆酱香菇

Ingredients

• 100 gdried shiitake mushrooms (soaked until soft)
• 4dried sweet beancurd sheets (soaked and cut into thick pieces)
• 15 ml (1 tbsp)sesame oil
• 22.5 ml (1½ tbsp)taucho (fermented bean paste)
• 15 ml (1 tbsp), to tastesugar
• 5 ml (1 tsp)ground white pepper
• 60 ml (¼ cup)mushroom soaking liquid
• 2 stalkscoriander leaves (cilantro), cut into long strips

Instructions

1. 1

   Prepare ingredients

   Get all the ingredients ready. Soak the dried sweet beancurd sheets in water until slightly soft, then cut them into thick strips and set aside.

2. 2

   Soak mushrooms

   Rinse the dried shiitake mushrooms and soak them, covered, in cold water for 1–2 hours or overnight, until soft. Alternatively, soak them in hot or boiling water in a heatproof bowl for at least 20 minutes, until the caps are tender.

3. 3

   Prepare mushrooms

   Strain the softened mushrooms, reserving 60 ml (¼ cup) of the soaking liquid. Trim off the stems and squeeze out excess water.

4. 4

   Cut coriander

   Rinse and shake the coriander dry. Cut it into 5 cm (2 inch) strips, starting at the leaves and continuing down towards the stems.

5. 5

   Fry mushrooms

   Heat 15 ml (1 tbsp) sesame oil in a wok. Add the shiitake and stir-fry over medium heat for about 5 minutes, until fragrant and the caps are infused with oil. Transfer to a plate.

6. 6

   Fry beancurd

   Heat the remaining 15 ml (1 tbsp) sesame oil in the same wok. Add the beancurd strips and stir-fry for about 3 minutes, until slightly browned. Transfer them to a plate.

7. 7

   Fry bean paste

   Add the fermented bean paste to the wok and stir-fry for about 1 minute. Quickly return the mushrooms and stir to coat them in the paste.

8. 8

   Season mushrooms

   Add the sugar and stir-fry for another 1–2 minutes, then add a dash of ground white pepper. Pour in the reserved mushroom liquid and cook, stirring occasionally, until the mushrooms are tender and well flavoured and the liquid has dried up.

9. 9

   Finish and serve

   Add the fried beancurd strips and toss gently to combine. Add the coriander and mix lightly. Serve hot with steamed white rice.

What are Teochew treasure mushrooms?

This dish brings together rehydrated shiitake and sweet dried beancurd, also known as tofu skin, in a savoury fermented bean paste sauce. It is presented as a Teochew-style preparation, with the mushrooms providing a rich, earthy base and the beancurd adding another texture.

The method builds flavour by frying the mushrooms and beancurd separately before coating them in the paste. Reserved soaking liquid then seasons the mushrooms as it cooks away.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 18g protein, 20g carbs, 17g fat.

The mushrooms and beancurd provide most of the protein, while the beancurd and sugar contribute carbohydrates. Sesame oil and the tofu skin supply much of the fat, and the fermented bean paste is a key source of sodium. Serve with a moderate portion of steamed rice and add vegetables to round out the plate.

The key ingredients

Dried shiitake: soaking softens the caps and creates a fragrant liquid for the pan. Keep that liquid rather than pouring it away.

Sweet beancurd: soak the sheets only until slightly soft so they can be cut into thick strips and fried without losing their shape.

Taucho: fermented bean paste supplies the dish’s salty, savoury character. It is briefly fried before the mushrooms go back into the wok.

Soak and prepare ahead

Cold-soaked mushrooms need 1–2 hours or an overnight soak, while the hot-water alternative takes at least 20 minutes. Use the texture of the caps as your cue: they should be tender before you trim the stems.

Once the mushrooms are soft, reserve 60 ml of their soaking liquid before squeezing out excess water. This keeps the cooking liquid measured and ready to add later.

Fry in separate batches

Mushrooms first: give them about 5 minutes over medium heat in sesame oil, stirring until fragrant and coated. Set them aside while you fry the beancurd.

Beancurd next: about 3 minutes in the same wok should bring it to a slightly browned finish. Keeping the ingredients separate until this point lets each take on its own texture.

Watch the sauce and finish

After the paste has fried for about 1 minute, return the mushrooms and coat them promptly. Add the sugar and white pepper, then pour in the reserved soaking liquid.

Cook until the mushrooms are tender and the liquid has dried up, stirring occasionally. Fold in the fried beancurd and coriander gently at the end.

Serving ideas

Serve the dish hot with steamed white rice, as suggested in the method. The rice makes a simple accompaniment to the savoury, sweet-edged sauce.

Add the coriander just before serving so its fresh flavour stays distinct. For a meal with more vegetables, pair the dish with a simply cooked green vegetable.

Recipe notes & tips

• Reserve the mushroom soaking liquid before squeezing the mushrooms.
• Cut the beancurd sheets into thick, even strips so they are easier to toss.
• Keep the heat at medium while frying the mushrooms.
• Stir-fry the bean paste briefly before returning the mushrooms.
• Add the coriander at the end and mix it in gently.

Variations

• More coriander: add extra just before serving for a fresher finish.
• Less sweetness: reduce the sugar to taste.
• More pepper: add another dash of white pepper at the seasoning stage.
• Different mushrooms: use another dried mushroom variety, soaking it until tender.
• Rice accompaniment: serve with steamed rice as a simple, filling side.

Common mistakes to avoid

• Discarding the soaking liquid: reserve 60 ml before draining the mushrooms.
• Frying the mushrooms too briefly: cook for about 5 minutes, until fragrant and infused with sesame oil.
• Skipping the beancurd browning: fry it for about 3 minutes, until slightly browned.
• Adding the liquid too early: fry the paste and coat the mushrooms before pouring it in.
• Overmixing at the end: toss the beancurd and coriander gently to keep the pieces intact.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a wok or frying pan until hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions