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Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn’t hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads.
Dried beancurd sticks, also known as dried tofu skin, yuba, fu zhu, or bamboo tofu, are made from the skin that forms on the surface of boiled soy milk.(Get a glimpse of the process in our tour of Hodo Soy Beanery.) I grew up eating them prepared by my father, a Chinese-Vietnamese chef. Whenever I spotted a bowl of “tofu sticks” soaking on the kitchen counter, I jumped with excitement knowing that we’d soon be treated to one of my favorite meals. Whether they were incorporated into pan-fried vegetables or congee, I always savored their chewy, somewhat meaty texture. (And for a vegetarian, they made an excellent protein-packed meat substitute.) These days I like adding them to noodle salads like goi chay and hiyashi chuka.
Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern name did not come into use until 1400. By the 1960s, interest in healthy eating brought tofu to Western nations. Since that time, countless research has demonstrated the many benefits that soya and tofu can provide.
Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
Tofu is an excellent food from a nutritional and health persepective. It is thought to provide many of the same benefits as soya beans.
It can enhance the skin and hair, boost energy, and help maintain a healthy weight.
1. Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
2. Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
3. Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!
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