YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)
Make and share this Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) recipe from Food.com.
Provided by Member 610488
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
- Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
- When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
- Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
BEAN CURD SZECHUAN-STYLE (MA PO DOFU)
Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.
Provided by Cinizini
Categories Soy/Tofu
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
- Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
- Stir in 1 tsp of the oil and marinate for 15 minutes.
- Heat a wok or wide frying pan over high heat.
- When pan is hot, add remaining veg oil.
- When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
- Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
- Stir in hot bean sauce (lajiaojiang or tobanjan).
- Add drained beancurd, the water and the 2 Tbsp soy sauce.
- Simmer for 3 minutes, then add green onion.
- Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
- Sprinkle with crushed szechuan peppercorns just before serving.
- Serve over large mounds of hot white rice.
- I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
- For a vegetarian version, this recipe also works if you omit the meat.
- You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.
FU JU FERMENTED TOFU OR BEAN CURD
I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer.
Provided by That is Dr House to
Categories Soy/Tofu
Time P7D
Yield 6 skewers
Number Of Ingredients 6
Steps:
- Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
- Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
- Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
- NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.
Nutrition Facts : Calories 27, Sodium 3471.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.1
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