Silken tofu is regarded as a higher grade tofu and is best eaten chilled. If you would like to try tofu in a typical Chinese way, try making chilled tofu with crunchy shallows – one of my favourite tofu recipes that I have enjoyed since I was a child. Tofu is a canvas for almost any flavour, a typical Chinese menu would feature tofu as a key component alongside meat, vegetables and seafood.
The tofu is topped with crispy shallots and a rich soy and sesame. Being a ‘yin’ or ‘cooling’ ingredient (Yin as in Yin and Yang, the Chinese concept of duality and balance) it is used to counter heavier, richer foods in a meal. This easy tofu recipe takes just a few minutes to prepare and makes a wonderful side dish. The Chinese honour tofu in its own right, never as a substitute. Tofu can also be eaten sweet – tofu flower is a widespread Southern Chinese dessert made from very silken tofu that has been chilled and drizzled with sugary ginger syrup or molasses. Tofu puffs (deep-fried tofu with a puffy pillowy texture) can be stuffed with almost any ingredient to make a small sandwich that looks similar to a Momofuku bun. This type of tofu is wonderful when tossed with meat and vegetables.
Silken tofu skin#
Tofu skin can be kept and dried becoming rippled and slightly chewy. Tofu produces a delicate yet crunchy outer layer when fried. Firm and silken are only two of the many forms and textures that this white soya bean product comes in. Whilst I am genuinely intrigued to see how tofu is used in the West and am pleased it has found its way into mainstream eating culture, this is far from how the Chinese view and treat it. In the UK, tofu or soya bean curd is often seen as a substitute for meat, finding its way into burgers, salads and even English-style breakfasts as a token vegetarian option.
0 kommentar(er)
