Here are step-by-step instructions for cooking Chinese Braised Yam with Fermented Red Bean Curd (南乳芋头 nán rǔ yù tóu). Red Fermented Bean Curd also called 南乳 (nán rǔ) or 红南乳 (hóng nán rǔ) in Chinese, is a type of preserved tofu used in Chinese cooking as a condiment to give flavour to stir-fried or braised dishes.

How to braise Yam with Fermented Red Bean Curd

Servings:

3-4 persons

Ingredients:

300g yam
1 cube red fermented bean curd
2 tablespoons red bean curd brine
2 tablespoons oil
½ tablespoon dark soy sauce
1 cup water

Method:

1. Peel the yam. Rub some salt on the yam and rinse with water. Cut the yam into cubes.
2. Mash the red fermented bean curd into paste.
3. Heat oil in a pan. Add the yam. Toss the pieces around the pan to get them coated in the oil. Cook until the pieces are becoming lightly browned on the underside (about 5 minutes), then turn the pieces over and cook for a further 3-5 minutes to lightly brown the other side.
4. Turn the heat down to medium-low. Add the mashed red fermented bean curd paste. Toss again to get the yam pieces coated with the paste.
5. Add water and dark soy sauce. Stir well.
6. Cover the pan with a lid and turn the heat down to low. Braise for at least 10 minutes.
7. Remove the lid and let the water evaporate.
8. Transfer to a plate and serve.

Note:

Do not open the lid during braising, as this will allow the water to evaporate fast and can spoil the dish.