Tuesday, December 3, 2013

Steamed Tofu

After a busy day, this will be a very simple and quick dish to make, Steamed Tofu. Dress it with light soy sauce, chili oil, and sesame oil; garnish with green onions. I enjoyed it. Hope you do too.



About Tofu:

Tofu (Chinese豆腐 dòufuJapanese豆腐 or とうふ tōfu), also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu originated in ancient China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710 - 794 AD). It spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian BuddhismLi Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and depending on the coagulant used in manufacturing, may also be high in calcium or magnesium.
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu.

Ingredients:


1 pound medium firm or soft tofu, cut into 1/4 of an inch thick pieces
1 and 1/2 tablespoons light soy source
1 teaspoon chili oil
1 teaspoon sesame oil
2 stalks of green onions (green parts), chopped

Method:


1. When water is boiling, place tofu on a plate and put into steamer. Steam on high heat about 5 minutes.
2. After 5 minutes, take tofu out and drain the liquid.
3. Dress tofu with soy sauce, chili oil, and sesame oil. Garnish with green onions. Serve.


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