Tofu, also called bean curd, is made by soy bean. There are many different varieties of tofu, including fresh tofu, deep fry tofu ( it look like a ball ), dry bean curd stick, dry bean curd sheets ( like filo pastry, but dry ), etc…
I found some information of Tofu: it has a low calorie count, relatively large amounts of protein, and low in fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium. It is an important source of protein in the vegetarian diet. It can make hundreds of different dishes from tofu, include savoury or even dessert as well. Next time I will show you how to make dessert from soy bean: ‘To-Fu Fa’, it is one of my family’s most favourite dessert, also the people in South East Asia countries.
You can easily buy fresh tofu from South East Asia area, it is far cheaper than in here, England. Unfortunately, if you live far away from the china town just like me, you won’t drive over 30 miles just want to get one block of tofu, if you ask me, I can tell you that I won’t, definitely! OR, you make your own tofu, that’s what I did sometimes!
So, when I got the chance to the chinese supermaket, I will buy few packs of tofu and store in my freezer for stock. But after you defrost the tofu, the texture will totally different from the fresh one, so you need to change the way to cook it. Braise is the good way to cook iced tofu, it will absorbed lots of seasoning liquid, like sponge! And the tofu will become more delicious!
Braised iced tofu with shiitake mushroom
Ingredient: ( serve 4 )
- Iced tofu (冰豆腐 ) 1 block about 500g
- Deep fried tofu (豆腐泡 ) 6 ( washed )
- Dry shiitake mushroom 6 ( more or less )
- Green pak choi 2 heads with the green leaves ( washed )
For the seasoning :
- Vegetarian mushroom sauce 1 tbsp
- Cornflour 1 tsp
- Sugar 1/2 tsp
- Ground white pepper 1/4 tsp
- Light soy sauce 1/2 tsp
- Mirin 1 tbsp
- Water 200ml
- Sea Salt 1/8 tsp
- Defrost the iced tofu from the freezer, squeeze all the water and pat dry them, set aside.
- Now, tell you how to treat all of the dry mushroom: soak the dry mushroom in a bowl of warm water until it has completely soft, squeeze the water and pat dry them, chop away the stalk, if the mushroom are too big, cut it into quarter. Marinate them with 2 tsp of light soy sauce, 1/4 tsp of ground white pepper, 1 tsp of fresh grated ginger juice and 1 tsp of sesame oil. Leave it for about 1/2 hour and steam over medium heat for 10 minutes.
- Steam the ‘pak choi’ over medium heat for 2 to 3 minutes, and soak them in a bowl of iced water to keep them green.
- Mix all the seasoning together with a little bit of water.
- Put the 200ml of water in a wok over high heat, add the seasoning mixture and bring to boil, add the steamed mushroom for 2 minutes.
- Then add the iced tofu and the deep fry tofu into the wok, cover with lid and turn down the heat and simmer for about 15 to 20 minutes until the liquid was thicken.
- Put the iced cold ‘pak choi’ into the tofu, stir it and off heat.
- Arrange the ‘pak choi’ on the side of the plate, and put the cooked tofu in the middle, sprinkle few dash of sesame oil on top, then serve hot.
- If you’re not vegetarian, you can use the oyster sauce instead of the mushroom sauce, both sauces you can find it in the chinese supermarket.
- Remember well prepared all the ingredients on hand, and make all the preparation before cook, it will avoid the mess in your kitchen.