Best 6 Fried Bean Curd Tofu With Soy Sauce By Sy Recipes
Indulge in a symphony of flavors with our exquisite fried bean curd tofu with soy sauce, a culinary masterpiece that tantalizes the taste buds. This delectable dish, rooted in the rich traditions of Chinese cuisine, showcases the versatility of tofu, transforming it into a crispy, savory treat. Accompanied by a delightful array of dipping sauces, including a classic soy sauce blend, a spicy chili oil, and a tangy vinegar sauce, this dish offers a delightful balance of flavors that will leave you craving more.
Our comprehensive guide also includes three additional tofu recipes that cater to diverse culinary preferences. Discover the simplicity and elegance of steamed tofu with minced pork, where tender tofu is topped with a flavorful mixture of minced pork, scallions, and ginger. Embark on a culinary adventure with our innovative tofu stir-fry, featuring an explosion of colors and textures, as crisp tofu florets are combined with an array of vegetables in a savory sauce. And for those seeking a hearty and comforting dish, our tofu and vegetable soup offers a warm embrace, brimming with tender tofu, an assortment of vegetables, and a savory broth.
With its detailed instructions and captivating images, this article is an indispensable resource for home cooks seeking to elevate their tofu cooking skills. Whether you're a seasoned chef or just starting your culinary journey, our recipes will guide you towards creating unforgettable tofu dishes that will impress your family and friends.
CURRIED TOFU WITH SOY SAUCE
Tofu is light, so I wanted to make the sauce as substantial as possible. Use canned coconut milk with the caramelized onions. Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time. Then, to add contrasting texture, I decided to use nuts as well. Both walnuts and cashews do splendidly here. But the bottom line is the onions: they really must be browned carefully and thoroughly, without burning. (Sam Sifton)
Provided by Mark Bittman
Categories dinner, easy, quick, times classics, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
- Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 27 grams, Carbohydrate 13 grams, Fat 51 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 671 milligrams, Sugar 3 grams
PEKING-STYLE FRIED BEAN CURD
From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.
Provided by Recipe Junkie
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
HUNAN BEAN CURD IN HOT MEAT SAUCE
Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!
Provided by spatchcock
Categories Chinese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
- Then fry in a hot wok containing the vegetable oil.
- Cook for just a moment, and then add the bean curd cubes.
- Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
- Stir-fry for about 1 minute.
- Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
- Thicken the sauce with the cornstarch mixture.
- Garnish with the black pepper, scallions, and sesame oil.
- Serve hot.
Nutrition Facts : Calories 498.8, Fat 37.8, SaturatedFat 5.6, Sodium 1208.5, Carbohydrate 20, Fiber 5.4, Sugar 5.9, Protein 22.2
CHINESE MUSHROOM SMOTHERED BEAN CURD AKA TOFU
Make and share this Chinese Mushroom Smothered Bean Curd Aka Tofu recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter your bean curd squares then cut into 2 triangles. Turn each on longest side and cut thru to make 3 thin triangles from each. Set aside.
- Cover mushrooms with 3/4 cup boiling water and soak 1 hour. Lightly squeeze to let liquid drain back into bowl [NOTE this is where you get the mushroom liquid. The soaking water not the rinse step] then rinse briefly and squeeze dry. Destem and cut cap into 1/2 inch wide slices. Place scallions, ginger, mushrooms and curd on work tray. Measure mushroom liquid if you are short 1/2 cup add some stock or water.
- Heat large heavy skillet over high until hot. add oil. Swirl. heat for 15 seconds. Lower heat to med and place scallions and ginger in and stir rapidly a few times. Add the sherry, soy, sugar and mushroom liquid. As it sizzles to boil add mushrooms and bean curd. Turn gently a few times. Adjust heat to maintain gentle simmer. Cover and simmer for 10 to 12 minutes. Turn contents half way thru.
- You should be minus the liquid or close to it at this point. Add the oil and turn once more. The serve.
Nutrition Facts : Calories 231.7, Fat 17.8, SaturatedFat 2.4, Sodium 511.3, Carbohydrate 9, Fiber 1.3, Sugar 2.5, Protein 8.7
SPICY COD FISH AND TOFU SOUP/SAUCE BY SY
This is one of my most favorite soups, wholesome and delicious! You can reduce the amount of spices to taste if you like. Or you can use less stock, add more cornstarch and make this recipe into a great "Spicy Cod Fish and Tofu Sauce"... and then served with white rice.
Provided by SkipperSy
Categories Soy/Tofu
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add peanut oil, then garlic and ginger.
- Stir fry for about 15 seconds.
- Add ground meat and stir fry about 1 minute, then add soy sauce.
- Add soup stock, curry powder, cayenne pepper, sugar and heat to a simmer.
- Add fish and simmer for about 3-5 minutes (don't over cook the fish).
- Add tofu, rice wine and cook for about 2+ minutes.
- Then add cornstarch to thicken (stir carefully and making sure not to break up the fish or tofu) Add sesame oil and then scallions and one easy stir.
- Serve in individual soup bowls.
- "SPICY FISH SAUCE" (alternate recipe)- Reduce the stock to 3-4 cups, add about 2 or more tablespoons of cornstarch (for the thickness of the sauce you desire) and bring to a boil to thicken. Then serve on individual plates and with white rice.
- Finally, you can add more spices to taste -- Enjoy.
Nutrition Facts : Calories 314.9, Fat 15.9, SaturatedFat 3.7, Cholesterol 53.3, Sodium 569, Carbohydrate 14.3, Fiber 0.4, Sugar 4.5, Protein 27.5
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
Tips:
- Use extra firm tofu: This will prevent the tofu from crumbling when frying.
- Press the tofu before frying: This will help remove excess moisture and make the tofu crispier.
- Use a non-stick skillet: This will help prevent the tofu from sticking to the pan.
- Fry the tofu in small batches: This will help prevent the tofu from overcrowding the pan and becoming soggy.
- Don't overcrowd the pan: This will help the tofu cook evenly.
- Cook the tofu over medium heat: This will help prevent the tofu from burning.
- Flip the tofu regularly: This will help the tofu cook evenly.
- Serve the tofu immediately: This is when it is at its best crispy and flavorful.
Conclusion:
Fried bean curd tofu with soy sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tofu is crispy on the outside and tender on the inside, and the soy sauce adds a savory and umami flavor. This dish can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover tofu.
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