Silken Tofu
Silken tofu, also known as soft tofu or Japanese tofu, is a type of tofu made with gypsum as a coagulant. It is beloved for its delicate and smooth texture. During cooking, silken tofu easily absorbs flavors, making it ideal for dishes like soups, salads, and other light dishes where its tender texture can shine through.
Many people enjoy eating silken tofu because it can be prepared in numerous ways and there are many tips and tricks for making it. Once you learn these techniques, handling it becomes easy! Let's learn together!
1.Regarding silken tofu:
The origin of tofu is closely associated with Liu An, the King of Huainan, who was the grandson of Liu Bang. Apart from his work "Huainanzi," he was also a fervent alchemist. During his alchemical experiments, Liu An accidentally curdled soy milk with gypsum, resulting in the creation of tofu through a chemical transformation. This invention not only enriched culinary culture but also made a significant contribution to human dietary habits, making tofu a popular delicacy enjoyed worldwide.
2.How to choose silken tofu:
Fresh silken tofu can typically be found in the refrigerated section of Chinese/Asian grocery stores. It is commonly packaged in plastic containers, and you can check the expiration date on the packaging for freshness.
If you have plenty of time and are interested in making silken tofu at home, you can do so with just soybeans and gypsum.
After soaking the soybeans, blend them into soy milk using a blender or a soy milk maker. Then, strain the blended soy milk. Boil the strained soy milk and add gypsum to coagulate it. Finally, pour the mixture into a mold and press it to compact the tofu, forming solid tofu blocks.
3.How to completely remove silken tofu:
Turn the box upside down and make small cuts with a knife at the four corners. This allows air to circulate inside, making it much easier to remove the tofu.
Turn the package upside down, tear open the packaging, and gently use a knife to cut open the edges at the four corners, aiming to prevent sticking along the edges.
Place a plate over the tofu, gently flip it over, give it a firm tap, and then lightly tap the surface of the container. The tofu will come out easily.
4.To prepare a sauce:
To season silken tofu, simply pour light soy sauce into a bowl like I do, add a small amount of water and cornstarch, stir evenly, and blend it with the cooked vegetables.
This is my favorite method, straightforward and not complicated. Friends who prefer other flavors can innovate based on their own taste preferences.
5.Another way to enjoy silken tofu:
Combining silken tofu with eggs can create a dish called silken tofu egg custard, which is both simple and delicious.
Cold tossed silken tofu is a refreshing dish where silken tofu is mixed with light soy sauce, vinegar, sesame oil, garlic, and chili oil, creating a appetizing appetizer.
Silken tofu can also be used to make soup or broth. By thickening and seasoning, you can create a smooth and delicious soup.
Today I'm going to share a simple and delicious home-cooked dish using silken tofu. This dish not only satisfies our taste buds but also provides us with rich nutrition. In this scorching summer day, why not try making this refreshing and tasty delicacy!
INGREDIENTS
MAIN INGREDIENTS
- 500g silken tofu
ACCESSORIES
- 10g green peas
- 20g shrimp
- 10g corn kernels
SEASONINGS
- 5g green onions (scallions)
- 10g cooking oil
- 2g ginger powder
- 30g soy sauce
- 5g cornstarch
- 100g water
DIRECTIONS
STEP 1
Take out and rinse 500g of silken tofu from the package, then place it on a plate and steam until the water boils.
STEP 2
Pour 30g of soy sauce into a bowl, add 100g of water, and mix in 5g of cornstarch until smooth.
Tip:
For those who enjoy spicy flavors, you can prepare spicy ingredients to add to the dish.
STEP 3
Chop 5g of green onions into small pieces. Heat 10g of cooking oil in a pan and sauté the chopped green onions until fragrant.
STEP 4
Add 10g of green peas and corn kernels to the pan, and stir-fry over low heat.
STEP 5
Prepare 20g of shrimp by washing them thoroughly and marinating them with 2g of ginger powder to remove any fishy smell. Then, add the shrimp to the pan and stir-fry over low heat.
STEP 6
Pour the prepared sauce into the pan and simmer until it thickens slightly.
Tip:
During the simmering process, use low to medium heat and allow sufficient time for the sauce to reduce. Keep an eye on the pan to avoid burning.
STEP 7
Pour the cooked sauce over the steamed tofu.
Recipe analyzer
- Recipes: Silken Tofu
- Main Ingredients:4
- Servings per recipe:1
- Servings size:540 g
-
Energy (calories):1383 kcal
-
Protein:90.48 g
-
Fat:101.16 g
Why gray?
-
Carbohydrates:54.71 g
-
Protein: 23%316 kcal
-
Fat: 61%847 kcal
-
Carbohydrates: 16%222 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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