Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]
Beancurd sticks are made from soaked and ground soybeans, which are then boiled in water. After heating for a while, a thin skin forms on the surface, which can be skimmed off and dried into sticks or leaves. Beancurd sticks are available in most Asian grocery stores and have a very long shelf life. You can keep a few bags in your pantry and prepare them as you like. The only downside is that they usually take a few hours to rehydrate. This video shows you how to rehydrate them within 40 minutes and make a delicious dish with cabbage and tomatoes.
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Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]
Ingredients:
(2 servings)
80 g dried bean curd sticks
400g pointed cabbage
1 tbsp rice vinegar
250g tomatoes
1 tbsp light soy sauce
250 ml water
dried chili peppers
sichuan peppercorn
salt, sugar, turmeric
oil
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#beancurd #yuba #tofu
Easy Recipe - Claypot Tofu 瓦煲豆腐
A healthy and balanced one pot dish - Claypot Tofu, cooked with assorted vegetables and prawns. This dish also one of the popular Chinese restaurant dish that you can easily make at home.
Recipe for 3-4 Pax
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Chinese cabbage 大白菜 – 5 slices
Carrot 红萝卜 – 3 cm sliced
Sugar snap peas碗豆 - trim and cut half (5 pcs)
Fresh shiitake mushrooms 鲜香菇 – 2 pcs
Prawns 鲜虾 – 60g
Pressed tofu 板豆腐 – 1 box
Pat dry 擦干 – cut into 10 pcs
Spring onions 青葱 – 1 stalk
Cooking oil 油
Ginger 姜片 – 4 slices
Minced garlic 蒜末 – 1 tbsp
Cornstarch 粟粉 – 1 tbsp
Water 水 – 2 tbsp
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Oyster sauce 蚝油 – 1 ½ tbsp
Concentrated chicken stock 鸡精汁 – 1 tsp
Soy sauce 生抽 – 1 tbsp
White pepper 白胡椒粉 – ¼ tsp
Sesame oil 麻油几滴 – few drops
Water 水 – 250 ml
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Stir Fry Cabbage and Carrots with Bean Curd Skin
Ingredients: cabbage, carrots, bean curd skin, fish cake, garlic, onion leaves, chillies, white pepper, oyster sauce, water
Simple Tofu Soup with Mushroom and Chinese Cabbage ???? | How To Cook Tofu Soup | Tofu Soup Recipe
Ingredients:
Tofu - Cut into cubes
Brown button mushrooms ????
Chinese cabbage ????
1 Onion ????
1 Garlic ????
Cooking oil
Water
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp oyster ???? sauce
1 spoon fish sauce
1/2 chicken cube
Note: You can add and adjust all the ingredients.
For the instructions on how to make | cook | bake | roast - please watch the full video.
Thank you ???? ????????
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing.
Tofu originated in China and has been consumed within China for over 2,000 years. It is also a traditional component of other cuisines such as Indonesia, Japan, Korea, Singapore and Thailand. It is most often treated as a meat substitute.
Etymology
The English word tofu comes from Japanese tōfu (豆腐), a borrowing of Chinese 豆腐 (Mandarin: dòufu) 'bean curd, bean ferment'.The earliest documentation of the word in English is towfu, in a 1770 letter from the English merchant James Flint to Benjamin Franklin. The term bean curd(s) for tofu has been used in the United States since at least 1840.
History
Tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries. It spread to other parts of Southeast Asia as well. This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming Dynasty, described a method of making tofu in the Compendium of Materia Medica. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with regional variations in production methods, texture, flavor, and usage.
Theories of origin
The most commonly held of the three theories of tofu's origin maintains that tofu was discovered by Lord Liu An, a Han Dynasty prince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. In Chinese history, important inventions were frequently attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu.Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel.
The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. Despite their advanced culture, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. The primary evidence for this theory is the etymological similarity between the Chinese term rǔfǔ (乳腐), which literally means milk curdled, used during Sui Dynasty (AD 581-618), for dishes with consistency like yoghurt or soft cheese), later influenced by Mongolian milk products and methods of production, and the term dòufu (豆腐, beans curdled ) or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation.
East Asia
China
A form of tofu may have been discovered during the Han dynasty (220 BC – AD 220), but it did not become a popular food in China until the Song dynasty (960–1279).In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, so that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during winter, since tofu did not spoil as easily in cold weather. During the warmer months, tofu, once made, spoiled if stored for more than a day.