辣卤腐竹 Spicy Stewed Yuba

非油炸的腐竹是个比较难入味食材，所以通常卤煮是很好烹饪方式。这个辣卤用咖喱粉来代替了多种卤味要有的香料，简易之余还增加了不同的风味呢~ 只需要10分钟炒拌的时间，剩下的就交给你的炉子去完工就可以开吃了！

为什么你会喜欢这道菜？

这种泡发的腐竹比较常见的做法都是放在以酱油香为主的酱卤里面，但是这一道菜用的酱，是辣豆瓣酱，加上咖喱粉辛香料的味道，还有蔬菜的清甜，这些食材的搭配，卤出来不是那种重油重盐的菜，番茄和马铃薯出的沙，和一些肉碎会藏在腐竹的皱褶里~ 很搭也很下饭哦~

所需要的食材

• 80g+- 干腐竹
• 300g 任何肉碎
• 2汤匙 花雕酒
• 1 汤匙 辣豆瓣酱
• 5条 辣椒干，去蒂头
• 1 汤匙 咖喱粉
• 2汤匙 酱油
• 1 大颗 番茄，1切6-8块
• 1/2颗 洋葱， 厚片
• 5瓣 蒜头，整颗
• 2-3 姜片
• 2颗 马铃薯
• 适量 水
• 适量 盐 salt
• 1 汤匙 蚝油
• 1/2 汤匙 黑酱油
• 适量 白胡椒粉
• 适量 香菜
• 芡水 （可选）

备菜重点

腐竹——

腐竹需要提前1小时浸泡，用40C-60C温水，加点盐，可以加速腐竹泡发的速度，或者是用常温水在冰箱里泡发隔夜。有些做法是用醋来加速泡发腐竹，让他吸水更快，不过就是因为加醋会影响腐竹的蛋白质结构，所以吃起来会比较软，比起不加醋的腐竹，较没有嚼劲，拿捏不好份量还会有股醋酸味，所以你可以根据自己想要的口感来决定如何泡发这个腐竹~

泡发好的腐竹，如果是支竹的话，斜刀切可以让它更好更快地入味，腐竹片则是手撕成喜欢的大小就可以~

蒜头，洋葱，番茄 ——

这些食材都不用切得太小，蒜头更是可以整瓣下锅，因为经过大约半小时的卤煮，然们都会变得很软烂

马铃薯——

马铃薯在这道菜里要出点沙才好吃，所以不要切得太大快，让一些马铃薯块的边边角角化成沙，酱汁才会更加浓郁，更适合拌饭~

勾芡——

芡水的比例是等量的水加马铃薯/玉米淀粉

由于腐竹的表面比较光滑，勾点薄芡可以帮助酱汁更好的吸附在食材上，但是如果你们跟我一样用它来做备餐，要注意的是，加热这道菜的时候马铃薯会多化一点点，酱汁也因此更加浓稠，所以勾芡在这时候变得有点多余~

需要勾芡的话可以用玉米淀粉/番薯粉，以等份量的水融合均匀，在出锅前商量多次加入，直到变成喜欢的浓稠度即可，通常勾芡会淡化原本菜肴的味道，所以勾芡后务必还要再次尝试咸淡哦~

料理步骤

1. 冷锅放入猪肉碎, 炒到肉碎渗出水份，让水份完全蒸发
2. 加花雕酒，也把锅底刮干净，再次炒干
3. 转小火，放入红豆瓣酱，炒1-2分钟，直到出明显的红油
4. 在锅子中间，加油和咖喱粉和干辣椒，炒香
5. 加酱油，呛出酱香
6. 放洋葱，番茄，蒜头，拌一拌
7. 放入马铃薯，腐竹
8. 加水没过
9. 加盐，黑酱油，蚝油，白胡椒粉
10. 大火滚开以后，转中小火保持微滚30分钟
11. 汁水已减半，马铃薯熟透，番茄都化掉了，就可以起锅咯~
12. 如想要勾芡的话，可以在这时候少量多次进行勾芡，
13. 勾芡以后无必须要再尝尝一下咸淡哦~
14. 放上最后的香菜
15. 再搭配一碗热腾腾的米饭就可以开吃啦! 😀

如何作为备餐

提前分开食用的部分和需要作为备餐的部分，待这道菜不烫手的时候，就可以用你喜欢的容器或者是分装袋分配好，立即冷藏或冷冻。

Print Recipe

Non-fried yuba is an ingredient that needs some times to absorb flavours, so stewing is quite a suitable cooking method for it. This recipe integrates curry powder to replaces various type of whole spices, which is more easy and convenient, at the same time adds lots of flavours to the dish. Only take 10 mins to do some stir-frying, then leave the rest of the job to the stove and wait for the dish to be ready!

Why would you love this recipe?

Usually, dried yuba is used in soy-based stews, but in this dish the soy comes from red fermented soybean paste. Paired with the spiciness of curry powder and the sweetness of vegetables, it’s a playful combination indeed. The sandy bits from tomatoes and potatoes, along with minced meat, nestle into the folds of yuba—such a perfect pairing that makes rice vanish in no time!

All you need

• 80g+- Dried Yuba (bean curd skin)
• 300g Any minced meat, recommend minced pork
• 2 tbsp Hua Diao cooking wine
• 1 tbsp Red fermented soy bean paste
• 5 pcs Dried chili, stem off, cut small
• 1 tbsp Curry powder
• 2 tbsp soy sauce
• 1 big Tomatoes, cut into 6-8
• 1/2 Onion, thick slices
• 5 cloves Garlic, whole
• 2-3 slice Ginger
• 2 nos Potato
• Water as needed
• Salt as needed
• 1 tbsp Oyster sauce
• 1/2 tbsp Dark soy sauce
• White pepper powder as needed
• Coriander as needed
• Starch slurry as needed

Tips in preparing ingredients

Yuba –

Yuba needs to be soaked for at least 1 hour beforehand. Use warm water around 40–60°C and add a little salt to speed up hydration. Alternatively, you can soak it in room‑temperature water overnight in the fridge. Sometimes vinegar is added to alter the protein structure, which shortens the soaking time but also changes the texture—making yuba softer and less chewy. If you choose to use vinegar, be mindful of how it affects the texture, and don’t add too much, or it may leave a slight vinegary taste.

Cut the hydrated yuba on a slant to expose more of the interior, so it absorbs flavor more quickly if you’re using stick yuba. For sheets, simply tear them by hand into your desired size.

Garlic, Onion, Tomato –

Keep the ingredients in big chunks or thick slices, because after simmering for about half an hour they’ll soften, and some parts will even melt away.

Potato –

Medium‑sized chunks of potato work best here. As they simmer, the potato releases starch that adds a sandy‑creamy texture and acts as a natural thickener. This helps the sauce cling beautifully to every ingredient—and to the rice.

Thickening with starch slurry –

For starch slurry, you can use either corn starch or potato starch, with equal amount of water.

If you’re making this dish for meal prep, it’s better not to add a starch slurry. When reheated, the potatoes will melt a little more and release extra starch, naturally thickening the sauce.

Make sure you taste again after thickening the sauce and adjust with seasonings if needed~

Steps of Cooking

1. Without heating up the pot, put minced meat directly into it.
2. Stir fry until they release water and let all the juices eveporated.
3. Add Hua Diao cooking wine to deglaze the pan, scraping up all the flavorful bits stuck to the bottom.
4. When the wine has all evaporated, turn the heat down to low, add in fermented bean paste
5. Stir fry for at least 1-2 mins until the red oil is released
6. Add oil in the middle of the pot, then add in curry powder and chili, stir fry unti fragrance
7. Add soy sauce, stir well and letting it sizzle to release its savory aroma
8. Put in onion, garlic and tomatoes, stir them in
9. Then add potatoes and yuba
10. Cover with water
11. Add salt, dark soy sauce, oyster sauce and white pepper powder
12. Bring it to boil, then turn it down to medium low, keep it simmering for 30 mins
13. When the sauce has reduced to half, potatoes are fully softened, tomatoes are almost gone, then it is ready!
14. To thicken with a starch slurry, add it now little by little, stirring as you go
15. Adjust with seasonings again if needed
16. Lastly put on the coriander
17. Scoop up your rice and let’s dig in!

How to meal prep

Separate the portion that needs to be keep for meal prep in advance. Once it is cooled enough to handle, portion it into your prefer containers or freezer bags, then chill or freeze immediately.

English Version Printable Full Recipe

供参考的调料品牌 Brands of ingredients that I use

腐竹 Yuba – Mysoy

辣豆瓣酱 Red fermented soy bean paste – Lee Kum Kee

鸡肉咖喱粉 Curry powder – Babas chicken curry powder

酱油 Soy sauce – Lee Kum Kee

黑酱油 Dark soy sauce – 珍祥

蚝油 Oyster sauce – Lee Kum Kee

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