TAIWAN BEANCURD RECIPES
DIN TAI FUNG ORIENTAL SALAD (?????) – CHEZ JORGE
A copy-cat recipe of the classic Oriental Salad (??) dish served at world-renowned Taiwanese restaurant Din Tai Fung (???). Kombu, vermicelli noodles, bean curd, and bean sprouts tossed in a fragrant savory vinegar dressing.
Provided by George L.
Categories Appetizers
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Prepare the Kombu. To prepare the Kombu, start by bringing around 1 Liter of water to boil in a pot. Place the Kombu pieces in (you may want to cut them up so they can be fully submerged) and lower the heat to a simmer. Simmer for around 30 minutes, or until Kombu is soft but not rubbery. Remove from pot and slice into thin long strips. Set aside. Note: reserve the cooking liquid, which becomes Kombu dashi broth.
- Prepare the Vermicelli Noodles. Do as the package instructions — usually this involves soaking in room temperature water (around 10 minutes) and boiling in water (around 2-3 minutes). Strain the noodles and set aside.
- Prepare the Bean Sprouts. In the same pot of boiling water, blanch the fresh bean sprouts for just 1-2 minutes. Be sure not to overcook them — they should still be crunchy. Strain and set aside.
- Prepare the Bean Curd. Sliced the bean curd into thin long strips. In the same pot of boiling water, blanch the bean curd for 1 minute. Carefully strain (they are fragile) and set aside. Note: blanch this last as it releases oil & makes your water oily.
- Assembly. In a large bowl, combine the kombu, vermicelli noodles, bean sprouts and bean curd. Add soy sauce, rice vinegar, sesame oil, chili oil, and sugar. Gently toss to combine. Cover and chill in the refrigerator for an hour before serving.
HOW TO MAKE STINKY TOFU - TOFU TODAY
Provided by Maggie
Categories Snack
Total Time 1460 minutes
Prep Time 1440 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 12
Steps:
- Mix the water, stinky fermented bean curd, and white spirit in a large sealable container.
- Add the tofu into the fermented bean curd water.
- Seal the lid and put it in the refrigerator for more than 24 hours.
- Take out the refrigerated soaked tofu and drain it. Heat wok with oil, and fry the soaked tofu until it becomes golden. Transfer it on a plate and set aside.
- Heat wok with oil, and stir-fry garlic until fragrant. Add fennel powder, oyster sauce, 1/2 bowl
- of water and cooking until water boiling. Pour the soaked tofu, stir and cook for 1 minute.
- Sprinkle with water starch and parsley on it. Transfer it on a plate. Serve.
Nutrition Facts : Calories 576 kcal, ServingSize 1 serving
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