Deep Fried Beancurd Sticks - Chinese Dried Bean Curd Sheet Roll 烧腐竹 Recipe
Fried beancurd sticks coated with flour and egg
Sauce ingredients
Szechuan pepper 花椒
star anise 八角
ginger 姜
garlic 蒜
green onions 葱
dried chilli 干辣椒
soyabean paste 豆瓣酱
dried soy bean curd stick
green pepper
red pepper
tomato
black fungus
salt
light soy sauce
【CC】Vegetarian Dish and recipe】 Stir fried Bean Curd sticks super easy to Make but delicious
Stir fried Bean Curd sticks super easy to Make but delicious，Make this healthy, delicious vegetarian dish for your family, and they will definitely like it
Ingredients:
Dried bean curd： 100g
Fresh beech mushroom：150克
Tomato：150g
Dried black fungus：5g
Green onion：10g
Giner：10g
Cilantro stem：20g
Cooking oil：3tbsp (40g)
Salt：1/6tsp (1g)
Hot water：1.5cup (375g)
Cooking wine：1tbsp (50g)
Soy sauce：2tbsp (30g)
Sichuan pepper oil：2tsp (9g)
Chapters ：
0:00 Intr
0:17 Preparation
1:27 Cooking
3:24 Ready to serve
Easy Lentil Tofu (Soy Free and SO GOOD!)
I often get requests for soy free tofu alternatives, so here's a recipe for red lentil tofu! It's easy to make, budget friendly, and of course, delicious!
You can season and cook this tofu however you want, so just imagine the possibilities! I love to air fry it.
Let me know your thoughts in the comments section below! Will you try this? It's definitely worth giving it a go.
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
Red lentil 'tofu' (Makes 2-4 servings, 45g Protein per batch)
Ingredients:
1 cup dried red lentils
3 cups boiling water
3/4 tsp salt
optional: add any spice flavourings you like! I added 3/4 tsp garlic and 3/4 tsp onion powder.
Directions:
1. Rinse red lentils really well and place in a large pyrex container (or other glass bowl)
2. Add 3 cups of boiling water to rinsed lentils and cover. Let sit for 20 minutes.
3. Add mixture to a blender (do not drain off water!)
4. Add your favourite spices/seasonings and blend until smooth
5. Add the mixture to a a large saucepan and heat on medium heat, stirring constantly using a whisk. When it starts to thicken or bubble turn down to medium-low or low heat.
6. Keep stirring for a total of 7-10 minutes until mixture is very thick.
7. Once it is very thick remove from heat and immediately put the mixture directly into 8x8 glass container. Smooth top over with a spatula.
8. Place in the fridge for a couple hours to allow the mixture to cool and set. You can leave it overnight too! Once mixture is cool and set, remove from container and cut into cubes and cook like you would normal tofu! You can add marinade/sauce to the cubes or season with spices, whatever you want. I enjoy marinading or spicing up the cubes and air frying them. You can also stir fry them or bake in the oven. Enjoy!
I'M NOW WORKING WITH VEDGE NUTRITION!
Use my code Derek10 for 10% off ALL your orders:
SOCIALS
• INSTAGRAM (DEREK):
• FACEBOOK:
WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR, SUPPLEMENTS):
WHO AM I?
I'm Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation:
MUSIC:
#cooking #simnettnutrition #veganrecipes
Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)
Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
=======================================
Website:
Thai Soup with red fermented Tofu - Vegan Vegetarian Recipe
Thai Soup with red fermented Tofu - Vegan Vegetarian Recipe
Yen Ta Four
Ingredients:
7-10 Shiitake Mushroom dried
2-3 Coriander Roots
2 Star Anise
1 Cinnamon Stick
2 Shallots
2 Cloves Garlic
1 cup white Radish sliced
100g fried Tofu diced
200g Rice Noodle prepared (or fresh wide)
a few red fermented Tofu + 5 tbsp Liquid
1 tbsp vegetarian Oyster Sauce
1 tbsp Chili Sauce
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
1.2 L Water
1 tsp Sugar
Braised Pork Belly with Fermented Red Beancurd(Lam Yue)
Ingredients:
900gm Pork belly
Marination:
2tbsp Shaoshing wine
1/2tsp Dark soy sauce
1tbsp Soy sauce
6gm Ginger slices
15gm Spring onion
1/2tsp Salt
1/4tsp White pepper powder
Sesame oil
Sauce:
250gm Carrots
400gm Baby potatoes
2cloves Garlic
15gm Ginger
2pcs Fermented Red Bearcurd (Lam Yue)
1tbsp Sweet soy sauce
1tbsp Oyster sauce
1no Star anise
30gm Yellow rock sugar
180ml Water