Yu Dofu Kyoto Style Plain Simmered Bean Curd Recipes

YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)

Steps:

• Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
• Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
• When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
• Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.

STEAMED BEAN CURD WITH SOY SAUCE

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

BEAN CURD SZECHUAN-STYLE (MA PO DOFU)

Steps:

• Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
• Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
• Stir in 1 tsp of the oil and marinate for 15 minutes.
• Heat a wok or wide frying pan over high heat.
• When pan is hot, add remaining veg oil.
• When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
• Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
• Stir in hot bean sauce (lajiaojiang or tobanjan).
• Add drained beancurd, the water and the 2 Tbsp soy sauce.
• Simmer for 3 minutes, then add green onion.
• Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
• Sprinkle with crushed szechuan peppercorns just before serving.
• Serve over large mounds of hot white rice.
• I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
• For a vegetarian version, this recipe also works if you omit the meat.
• You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

MAPO TOFU (BEAN CURD)

Steps:

• Cut bean curd into 2 forming two triangles.
• You should have 16 all in all.
• Fry bean curd till golden.
• Set aside.
• Heat a little oil and stir fry garlic.
• Add in ground pork or shrimp.
• Saute till no longer pink.
• Add black bean garlic sauce, garlic sauce, soy and stock.
• Let simmer awhile.
• Correct seasoning, add more chili if you want it hotter.
• Thicken with cornstarch mixed in water.
• Put back all the cooked tofu in the sauce.
• Let it simmer in low heat until flavor gets absorbed.
• Garnish with spring onions.

STUFFED BEAN CURD

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.

FU JU FERMENTED TOFU OR BEAN CURD

Steps:

• Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
• Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
• Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
• NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.