![]() ![]() Because of the steaming process, the broken pieces won’t release more moisture to dilute the sauce. To eat, use a spoon to scoop a piece of tofu with plenty of sauce and enjoy! And no worries about breaking apart the tofu. You can use it as an appetizer in a multi-course meal, or a light main dish served over rice. It truly makes a difference! To serve steamed tofu The hot aromatic oil removes the raw taste from the ginger and garlic, and it slightly sizzles the tofu for a better taste. Fry the aromatics in hot oil until fragrant.Once done, let it cool slightly, then drain off as much water as you can. The green onions are not used in the aromatic oil but can be tasty if you add a small amount of them. NOTE: I placed all the aromatics in one bowl for easy cleanup. Your table should have the plated tofu, chopped aromatics, oil, Sichuan peppercorns (or black pepper), and mixed sauce. And if you accidentally break apart some pieces, no worries at all! The result will be tasty nonetheless. Soft tofu is very delicate and needs to be handled with care. It’s possible to make this dish using medium or firm tofu, but the soft type yields the best result.Ĭheck out my video to see how I cut and plate the tofu. Ingredientsįirst of all, make sure you get a block of soft tofu. And there is another benefit – once you steam tofu, you can make the dish in advance and the tofu won’t release any further moisture to dilute the sauce after it’s been handled and seasoned. Of course, you can serve the steamed tofu cold. It helps get rid of the raw soybean taste from uncooked tofu, giving it a cleaner flavor.Īs a consequence your tofu will be warm, which is a great way to add variety to your dinner table, and it’s more suitable to serve with steamed rice if you plan to use it as a main dish.It removes the moisture from the soft tofu and makes the texture silkier and less watery.This steamed tofu is great to fully realize the potential of soft tofu, creating a dish that has great texture, rich taste, and a stunning presentation. I have noticed that here in the US, the firm and extra firm tofu are treasured but most people won’t touch the soft stuff unless they’re making a smoothie. Moreover, we enjoy tofu with all kinds of textures, such as soft, semi-firm, fried, and frozen. Many popular tofu dishes usually ordered in a restaurant, such as Mapo Tofu and Home Style Tofu, are paired with other proteins and vegetables. For example, my mom often uses tofu in soups and salads. In China, we enjoy tofu prepared with all kinds of different cooking techniques and ingredients, with little consideration as to whether it’s vegetarian or not. ![]() Today I want to introduce a beautiful and easy steamed tofu that can be enjoyed as a hot appetizer or quick lunch. Serve it as a light meal with steamed rice or as part of a multi-course dinner. It’s a beautiful hot appetizer that is simple and surprisingly satisfying. ![]() Silky tender tofu is steamed then drizzled with a fragrant aromatic oil and a rich sauce that is savory and sweet. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |