Tofu, better known as bean curd is made by coagulating soy milk and pressing the resulting curds into blocks.
It is high in protein and iron and very low in fat. The bean curd does not taste much and need flavorings.
Silken tofu which I have used in my recipe is not ressed into blocks and has higher moisture. It is silky smooth and often used in desserts, cold appetizers or steamed in a bamboo steamer. The recipe is from chef Kylie Kwong.
It is high in protein and iron and very low in fat. The bean curd does not taste much and need flavorings.
Silken tofu which I have used in my recipe is not ressed into blocks and has higher moisture. It is silky smooth and often used in desserts, cold appetizers or steamed in a bamboo steamer. The recipe is from chef Kylie Kwong.
Silken tofu with spring onion dressing
3 servings as appetizer or side
1 packet(10 oz/300 g) silken tofu
4 oz (100 g) edamame beans
2 spring onion, finely chopped
Spring onion dressing
2 1/2 tbsp light soy sauce
2 tbsp Coriander roots, finely chopped
2 tbsp ginger, grated
2 tbsp spring onions, finely chopped
2 tbsp ketchap manis (sweet soy)
1 tbsp rice wine vinegar
1/4 tsp chili flakes
1/4 tsp sesame oil
Whisk the dressing ingrediens together and set aside for 10 minutes.
Take out the tofu from the fridge, pat dry with a paper towel and gently cut into 6-8 slices.
This is a very soft kind of tofu so be gentle. Boil the edamame in lighly salted water, drain and rinse in cold water.
Place todu and edamame on a serving dish and pour over the dressing. Sprinkle over spring onion.
3 servings as appetizer or side
1 packet(10 oz/300 g) silken tofu
4 oz (100 g) edamame beans
2 spring onion, finely chopped
Spring onion dressing
2 1/2 tbsp light soy sauce
2 tbsp Coriander roots, finely chopped
2 tbsp ginger, grated
2 tbsp spring onions, finely chopped
2 tbsp ketchap manis (sweet soy)
1 tbsp rice wine vinegar
1/4 tsp chili flakes
1/4 tsp sesame oil
Whisk the dressing ingrediens together and set aside for 10 minutes.
Take out the tofu from the fridge, pat dry with a paper towel and gently cut into 6-8 slices.
This is a very soft kind of tofu so be gentle. Boil the edamame in lighly salted water, drain and rinse in cold water.
Place todu and edamame on a serving dish and pour over the dressing. Sprinkle over spring onion.