_bean Curd To Press Food

BEAN CURD HOME STYLE: MEAT-FREE AND DELICIOUS

Bean Curd Home Style: Meat-free and Delicious image

Provided by Meredith James

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

12 oz of dried bean curd sticks, rehydrated in water
1 can of preserved bamboo shoots
2 cloves of garlic, grated
2 tsp of ginger, grated
2 tbsp of soy sauce or doubanjiang sauce
1 tbsp of honey
1 tsp of red chili flakes
1/2 tsp of coarsely ground black pepper
2 tbsp of sesame oil
Spring onion, diced, for decoration

Steps:

Boil the rehydrated bean curds in water for about 10 min (or according to the package instructions).
Mix soy/ doubanjiang sauce, honey, chili flakes, pepper, garlic, and ginger in a separate bowl.
Pat the boiled curds dry and cut them into 2-in long strips.
Bring the sesame oil to medium heat in a frying pan or wok. Add the curd strips and fry for 2-3 min, until lightly golden. Then add the spice mix and bamboo shoots and fry for another 2-3 min, until fragrant. Done, the home-style tofu is ready to serve!

Nutrition Facts : ServingSize 4

_BEAN CURD: TO PRESS

_Bean Curd: To press image

Number Of Ingredients 0

Ingredients

Steps:

Place a sheet of wax paper on a cutting or other flat board. Set the cakes of bean curd side by side on the paper. Cover with a second sheet of wax paper, another flat board. Weight the top board with heavy objects: thick books, a kettle filled with water, etc. Let stand until bean curd cakes become compressed and solid (about 5 hours or overnight).Or: Wrap each bean cake individually in cheesecloth. Place between two flat boards. Weight as above, gradually increasing the weight at 20-minute intervals. Unwrap after 1 hour. NOTE: Pressing fresh bean curd makes it more compact, less fragile, and easier to handle. Some cooks parboil the bean curd first in salted water to make it keep longer. When the cakes float, they are removed, drained and pressed as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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