Best 4 Green Pepper Ham And Tofu Skin With Sesame Vinegar Recipes

FRESH HOMEMADE YUBA (TOFU SKIN)

Steps:

• Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
• Boil 7 1/2 C water in a large non-stick pot. Let the water come to a boil then turn down heat to simmer.
• Divide drained beans in 2 equal portions. Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water. Repeat with remaining beans and 2 C hot water.
• Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full). Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
• Carefully ladle the hot mixture into the cheesecloth. Be careful, it's very hot. Wear rubber gloves. Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down. Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk. Pick up the twisted cheese cloth and continue to knead it to extract the milk. Now you have soy milk in the bowl and okara left in the cheese cloth. Use okara for other uses.
• Pour the soy milk into a wide non-stick pot and heat the soy milk to 175°F or 79.5 C slowly. Once you reach the temperature, it takes about 7 minutes for yuba to form. Don't rush it.
• Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up. Drain over the pot for a few seconds. Repeat until soy milk is all used up. What's left in the pot is red film known as amayuba. Scrape this off too with spatula.
• Roll each yuba into rolls.
• Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming . Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.

GARLIC PEPPER PORK

Steps:

• Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
• Add onions, ginger, bell pepper, and stir-fry 3 minutes.
• Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings.
• Serve over white rice.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

FRESH HAM WITH MAPLE-BALSAMIC GLAZE

Steps:

• Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.
• After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)
• Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.
• When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)
• Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.
• Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.