Cook with Me: Taiwanese Savoury Beancurd

Growing up, whenever my mom ordered savory beancurd at the breakfast stall, I always thought, ewww... why? 🤨 Why choose something soupy, tofu-like, and with minimal taste when you could have all the doughy fried goodies?
Well, maybe it’s an age thing, maybe my palate has evolved, or perhaps I’m becoming more like my mom... These days, savory beancurd is the first thing I order when visiting a Taiwanese breakfast stall! 🥣 Packed with protein, minimally processed, and full of layered flavors - it’s healthy, delicious, and so comforting.
Join me as I make this dish here in Singapore, and because it’s so quick and simple I thought to demonstrate it in real-time!
INGREDIENTS
500ml unsweetened soy milk (reduced to 300ml by simmering for 15-20 min)
1 packet preserved mustard greens
1 packet japanese-style dried shrimp
1/2 tsp black vinegar
1/2 tsp white vinegar
1-2 sticks youtiao
Small handful of meat floss
1 stalk spring onion
Salt
White pepper
Sesame oil
Garlic chilli oil
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[@feastfortwo]

I will definitely try this. I love beancurd so much!
You’re very informative, easily understood and encouraging. Hugs from Malaysia.
Just subscribed. I'll be back to your channel.😁

[@Luvonaplate]

You're welcome, and I'm so happy you're here!