Most of us keep in mind tofu as a youthful whiteish block nonetheless it’d probably kind out a myriad of sorts. For instance, consider a skinny layer of tofu that’s been pressed so firmly and beneath fairly a bit stress that it’s largely devoid of water. That’s gāndòufu (干豆腐, dry tofu), which is obtainable at Asian markets as stacked sheets, largely numerous scant ⅛ inch thick nonetheless there are some which can be about 1/32 inch skinny.
Peel off a sheet and as well as you’ll uncover how sturdy it feels, kinda thick like khaki materials, nonetheless nubby like linen or flax. The feel comes from coagulated soy milk curds being are pressed on devices of coarse materials.
Why strive pressed tofu sheets?
For plenty of causes, together with the fact that they’ve these wondrous properties:
- Failsafe. Gāndòufu can’t be ruined. You possibly can reduce, tear and wrap with it.
- Texture. The tofu sheets are like al dente tofu pasta. They’ve extra chew and heft than block tofu.
- Nutritious. Pressed tofu is high-protein tofu on account of it’s giant duper dense.
- Cooks and retains correctly. Pressed tofu sheets retain their sort in a stir-fry, take up broth and and sauce flavors like a dream, and protect for a extremely very very long time all through the fridge and freezer.
Pressed tofu sheet cultural ideas
Pressed tofu sheets are regular in northeastern China. Don’t know the place that’s? North and east of Beijing. Among the many many many notable locations is Harbin, metropolis the place a famend ice and snow rivals is held.
No matter the same characters getting used, take be aware this language tidbit: gāndòufu shouldn’t be the same as dòufugān. Everytime you swap the “gān” after “dòufu” you get a novel type of dryish tofu tofu — the thicker slabs of pressed extra-firm tofu that’s equipped plain, seasoned and baked, or smoked.
- Pressed tofu sheets = gāndòufu (干豆腐)
- Pressed tofu slabs = dòufugān (豆腐干)
Gāndòufu is usually equipped as rectangles, circles or fringe-like coils. What’s all through the above picture is all constructed from the same stuff — pressed tofu sheets.
What to make with Pressed Tofu Sheets?
Many factors, together with utilizing them as a vegan wrap that’s akin to one of the best ways you’d serve Peking duck. Solely correct proper right here, the wrap is eaten with out the duck; the protein-rich tofu sheet stands in for the flour-based wrapper and the duck.
RECIPE
Sauce for Pressed Tofu Sheet Wraps
You need to use hoisin, nonetheless that sauce comes from southern China. Get fairly a bit nearer to northeaster China by combining just a few substances. Korean doenjang is very similar to pure, unadulterated fermented bean paste utilized in a number of elements of East Asia. A darkish miso, akin to Hatcho, would work too.
Elements
- ¼ cup Korean doenjang fermented bean paste
- 1 tablespoon agave syrup
- 1 tablespoon toasted sesame oil
Directions
Stir collectively and add water by the ½ to 1 tablespoon till the consistency of a thick, plop-able sauce. water. Intention for a salty, fatty, barely candy fashion.
What I furthermore want to make with gāndòufu is to level out them into noodles for a spicy, tangy salad-y dish. It may be made in about quarter-hour. The entire recipe is featured in this Switch the Fish Sauce publication dispatch. Nonetheless, proper right here is a casual video abstract of one of the best ways it comes collectively. (Envisage to choose “Keep” when prompted!)
Pressed Tofu Sheet Prep
The sheets are dry so as that you will want to rehydrate them. After slicing then into no matter measurement wanted for a recipe, I typically pour scorching water over them, allow them to sit down, after which drain to make the most of. The tofu absorbs the water, softens and off fashion from transport or packaging will launch. My soaking water all the time turns cloudy.
Prepare dinner dinner dinner up extra soy pleasure with these tofu recipes and ideas.