Tofu, also known as bean curd, is a food of
Chinese origin. It is made from soy milk, water and a curdling agent. The production of tofu from soy milk is similar to that of producing cheese from milk. It is made by coagulating soy milk, then pressing the resulting curds into blocks.
There is a wide variety of tofu, which can be split into two main categories as fresh tofu produced directly from soy milk, and processed tofu processed in some way from fresh tofu.
Stinky Tofu
Image: Josephine Lim
This smelly tofu is a kind of snack with a strong odor described as rotten or fecal. Blocks of soft tofu are fermented in a unique brine, and then fried till the rind becomes crisp, and are usually served with sweet sauce, soy sauce or spicy sauce.
Mapo Tofu
Mapo tofu is a Sichuan specialty, typically made with tofu, various aromatics, oil, broth, and beef. The last two ingredients are meaty, sure, but do they have to be? You can make a vegan version that is just as satisfying. The key adaptations are replacing the meat-based broth with a soy-and-mushroom concoction and subbing a mix of fresh and dried mushrooms for the beef.
Dried Tofu
This extra firm tofu contains the least amount of moisture of all fresh tofu. It is usually pressed very flat and sliced into long strings, which look like loose cooked noodles, and can be served cold or stir-fried.
Read more:
5 noodle dishes you must try in Shanghai, China
Silken Tofu
Silken tofu is the softest type of tofu. Some are so soft they crumble as soon as they make contact with chopsticks. It is by far my favorite type because of the texture and subtle sweet and nutty flavor.
Source Internet
No comments:
Post a Comment