Bean curd, or tofu, appears in many Asian dishes. It's versatile and can be fried, braised, steamed and eaten as dessert, too.
Why not complete that Chinese New Year's meal with this great recipe using silken tofu from A Cook's Guide to Asian Vegetables by Wendy Hutton (Periplus).
Check out other New Year's dishes such as steamed fish, dumplings, whole chicken, stir-fried pea shoots and cashew nut cookies.
STEAMED SILKEN BEAN CURD WITH VEGETABLES
Ingredients:
- 1 lb silken bean curd, cubed
- one carrot, thinly sliced and blanched
- 8 fresh straw mushrooms, rinsed, drained and halved
- 2 tsp cornstarch
- ½ cup chicken or vegetable stock
- 2 tsp oyster sauce
- 1 tsp fish sauce
- ½ tsp sugar
- ¼ tsp white pepper
- 2 tsp oil
- minced garlic
- 4 baby bok choy, halved lengthwise, blanched and drained
METHOD:
- Put the bean curd slices in a layer in a shallow bowl. Put a slice of a carrot on top of each piece of tofu, then arrange a mushroom half on top of the carrot.
- Mix the cornstarch, stock, oyster sauce, sugar and pepper in a bowl, stir to dissolve the sugar.
- Heat the oil in a saucepan and stir-fry the garlic over low heat for 10 seconds. Add the stock mixture, bring to a boil and stir for a minute until the mixture thickens and clears. Spoon it over each piece of bean curd.
- Place the dish (which must be heat-proof) in a bamboo steamer and put into a wok of boiling water. Cover and steam five minutes. Remove the dish.
- Dip the bok choy in boiling water and drain well. Serve around the bean curd.
The copyright of the article Steamed Tofu Recipe in Asian Cuisine is owned by June Chua. Permission to republish Steamed Tofu Recipe in print or online must be granted by the author in writing.
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