Braised Luffa with Dried Long Beans
Luffa is braised together with dried long beans, fried tofu skin, and burdock. The luffa releases its natural sweetness while absorbing the unique aroma of the dried beans. Simple seasoning brings out rich layers of flavor, resulting in a savory, refreshing, and delicious vegetarian home-cooked dish that pairs perfectly with rice.
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🍳 Cooking Flow
Rehydrate and drain the dried long beans, blanch and slice the fried tofu skin, peel the luffa and cut into thick chunks, and julienne the burdock. → Heat oil in a pan over medium heat to stir-fry the burdock and dried long beans, then add water and luffa and stir to combine. → Cover and braise over low heat for 3 minutes, then top with fried tofu skin and braise for another 2 minutes. → Add salt, white pepper, and mirin, stir-fry over high heat, turn off the heat, and toss in chopped celery and goji berries before serving.
Cooking Steps
Brief Cooking Order
Rehydrate and drain the dried long beans, blanch and slice the fried tofu skin, peel the luffa and cut into thick chunks, and julienne the burdock. → Heat oil in a pan over medium heat to stir-fry the burdock and dried long beans, then add water and luffa and stir to combine. → Cover and braise over low heat for 3 minutes, then top with fried tofu skin and braise for another 2 minutes. → Add salt, white pepper, and mirin, stir-fry over high heat, turn off the heat, and toss in chopped celery and goji berries before serving.
Introduction
Luffa is braised together with dried long beans, fried tofu skin, and burdock. The luffa releases its natural sweetness while absorbing the unique aroma of the dried beans. Simple seasoning brings out rich layers of flavor, resulting in a savory, refreshing, and delicious vegetarian home-cooked dish that pairs perfectly with rice.
Step 1
Rinse the dried long beans briefly with water, drain, then re-soak in about 5 times the amount of water for 10 to 15 minutes to rehydrate.
Step 2
Bring a pot of water to a boil, blanch the fried tofu skin to soften it, then remove and drain thoroughly to remove excess oil.
Step 3
Lightly peel the luffa to retain its bright green color. Trim the ends, cut in half vertically twice to create four long strips, then cut into thick diagonal chunks and set aside.
Step 4
Lay the blanched, drained fried tofu skin flat, cut in half, stack, and cut again into bite-sized pieces.
Step 5
Peel the burdock and cut into thin slices, then julienne into fine strips; chop celery into 0.5 cm pieces; soak goji berries in a little water; drain the rehydrated dried long beans.
Ingredients List
Important Notes
💡 When peeling the luffa, do so lightly to remove only the rough outer skin, keeping the bright green layer intact for a sweet, tender, and crisp texture that won't turn black easily.
💡 Blanching the fried tofu skin helps remove residual oil and impurities from the deep-frying process, ensuring a cleaner flavor for the broth.
💡 Using burdock slivers instead of ginger for aromatics adds a mellow sweetness and complements the dried long beans perfectly.
💡 It is recommended to cut the luffa into thick, diagonal chunks; since it will be braised, cutting them too thin will cause them to become mushy.
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