Best 2 Fu Ju Fermented Tofu Or Bean Curd Recipes
**Fuju: A Culinary Journey into the World of Fermented Tofu and Bean Curd Delights**
Fuju, a traditional Asian staple, is a fermented tofu or bean curd that has captivated taste buds for centuries. Its unique flavor and texture have earned it a place of honor in various cuisines, from Chinese and Japanese to Korean and Vietnamese. From savory stir-fries to rich soups and refreshing salads, fuju's versatility shines in a myriad of culinary creations. Dive into our collection of fuju recipes and embark on a delectable adventure, exploring the diverse culinary landscapes where this fermented delicacy takes center stage.
**Recipes to Tantalize Your Taste Buds:**
1. **Stir-Fried Fuju with Snow Peas:** A symphony of flavors and textures, this classic dish pairs tender fuju with vibrant snow peas, aromatic ginger, and a symphony of savory sauces.
2. **Fuju and Vegetable Soup:** A comforting and nourishing journey into the realm of umami, this soup marries the earthy notes of fuju with an array of vegetables, creating a harmonious balance of flavors.
3. **Spicy Szechuan Fuju:** Savor the fiery heat of Sichuan cuisine in this tantalizing dish, where fuju and an array of vegetables dance in a sea of aromatic chili peppers, garlic, and ginger.
4. **Marinated Fuju Salad:** Discover a refreshing twist on fuju in this vibrant salad. Marinated in a tangy blend of soy sauce, vinegar, and sesame oil, the fuju pairs perfectly with crisp cucumbers, carrots, and a sprinkle of toasted sesame seeds.
5. **Fuju and Egg Drop Soup:** Indulge in a comforting classic, where silky fuju and delicate egg ribbons intertwine in a savory broth, making it an ideal choice for any occasion.
As you embark on this culinary expedition, remember that fuju's versatility extends beyond these recipes. Experiment with different cooking techniques and flavor combinations to create your own unique fuju masterpieces. Let your creativity soar and savor the endless possibilities that this humble ingredient has to offer.
FU JU FERMENTED TOFU OR BEAN CURD
I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer.
Provided by That is Dr House to
Categories Soy/Tofu
Time P7D
Yield 6 skewers
Number Of Ingredients 6
Steps:
- Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
- Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
- Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
- NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.
Nutrition Facts : Calories 27, Sodium 3471.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.1
MA PO TOFU (SPICY SZECHWAN BEAN CURD)
Ma Po, in Chinese, means 'pock-marked old lady'. It refers to a famous Szechwan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu. Be warned! Ma Po Dofu is hot and spicy, and tofu has never tasted like this before! For a vegetarian version, omit the meat, add more tofu and, after blanching, place in the marinade ingredients for 30 minutes. Brown bean paste/sauce is salty brown sauce made from fermented soybeans, and is found in jars at most Asian markets. It is also known as yellow bean paste/sauce, soy bean condiment, "Yuan Shai Shih" or "Mo Yuen Shih". If unavailable, substitute with black bean sauce. For the Szechwan chile paste, I substituted "toban jiang", (also known as "toban jan/jyan"). Try to obtain the Szechwan peppercorns. They are what give Szechwan cuisine its distinctive flavor. This delicious dish is loosely adapted from a recipe in "Mrs. Chiang's Szechwan Cookbook". It looks complicated, but I assure you it isn't! Just assemble all the ingredients before cooking.
Provided by Daydream
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
- Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
- Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
- Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
- Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
- Blanch the tofu in boiling water for 2- 3 minutes, then drain.
- Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
- Heat a wok over a moderately high flame.
- Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
- Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
- Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
- Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
- Finally, add the sugar and stir-fry for another 30 seconds.
- Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
- Add the Szechwan pepper corns and stir thoroughly.
- If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
- Add 1 teaspoon sesame oil and season to taste with salt.
- Serve with steamed rice, and garnish with cilantro.
Nutrition Facts : Calories 364, Fat 25.7, SaturatedFat 6.3, Cholesterol 38.6, Sodium 813.8, Carbohydrate 11.5, Fiber 2.2, Sugar 3.1, Protein 22.2
Tips:
- When selecting fuju, choose pieces that are firm and have a slightly yellow color. Avoid pieces that are too soft or have a strong odor.
- Before using, soak the fuju in warm water for 30 minutes to soften it.
- To remove the beany flavor, blanch the fuju in boiling water for 2-3 minutes before using.
- Fuju can be used in a variety of dishes, including soups, stews, and stir-fries. It can also be used as a meat substitute in vegan and vegetarian dishes.
- Fuju is a good source of protein, fiber, and calcium. It is also low in calories and fat.
Conclusion:
Fuju, also known as fermented tofu or bean curd, is a versatile and delicious ingredient that can be used in a variety of dishes. It is a good source of protein, fiber, and calcium, and it is also low in calories and fat. With its unique flavor and texture, fuju can add a new dimension to your favorite recipes. Whether you are looking for a meat substitute or simply want to try something new, fuju is a great option.
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