If you think you don’t like tofu, this might just change your mind. This sweet and salty method of cooking is often used for pork, chicken or fish. Here is a satisfyingly chewy tofu version. Choose a very firm tofu for this recipe. Place the tofu on a plate and cover with another plate. Weigh…… Continue reading vietnamese caramel tofu
Tag: beancurd
spicy tofu with oyster mushrooms
Oyster mushrooms have great texture and robust flavour making this a very satisfying vegetarian meal. Heat oil in a large flat frypan or wok until smoking hot then add 2 brown shallots, 2-3 cloves of garlic and 2-4 red chillies, all finely diced. Next add large squares of tofu (classic Chinese style) and allow them to fry on…… Continue reading spicy tofu with oyster mushrooms
hot and sour soup
This Szechuan soup makes a wonderfully satisfying meal. Take a small packet of bean thread noodles and soak them in cold water. Now take some pieces of black fungus or wood-ear fungus (available in Asian grocery stores) and cook them until tender. Meanwhile bring 1½ litres (50 fl oz) of stock to boil. Remove the…… Continue reading hot and sour soup
tofu with mushrooms + water spinach stir-fry
The people of Sichuan (Szechuan) Province in China are fond of hot and spicy food. This recipe, adapted from Eating Well Magazine, is no exception although you can moderate it to suit your taste. Drain your fresh tofu on several paper towels. Sprinkle with a little salt on each side. Place more paper towels on…… Continue reading tofu with mushrooms + water spinach stir-fry
black pepper beancurd
A birthday request was fulfilled with Yotam Ottolenghi’s inspiring cookbook Plenty. This first recipe I tried didn’t disappoint. Cut 400g (14oz) of firm tofu (beancurd) into cubes and toss in some cornflour. Shallow fry in batches in hot vegetable oil and remove onto paper towel. Discard the oil and sediment and melt some butter in the same pan. Gently…… Continue reading black pepper beancurd
rojak
This traditional Malaysian salad is a refreshing accompaniment for a spicy barbecue. From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and…… Continue reading rojak
mapo tofu
Mapo Tofu (Grandma’s beancurd) is a favourite of mine. In this version I cook 500g of minced beef in a hot pan, making sure it’s broken up into small pieces to form the basis of the sauce. No oil is necessary as the meat first loses it’s water content and then fries in it’s own fat, intensifying…… Continue reading mapo tofu
gado gado
My version of this Indonesian salad is a satisfying and delicious meal, although not a traditional one. The various components can be prepared ahead of time and the salad assembled before serving either warm or at room temperature. First hard-boil a few eggs. Now for the saté sauce. Mince (very finely or in a food processor) an onion, 2…… Continue reading gado gado
michelle picker cooks 