How to Cook with 3 Different Types of Pressed Tofu
Pressed tofu is very popular in Asia, especially in the street night markets. You will see the barbecue vendors use special handmade barbecue sauces continuously brushing on pressed tofu and continuously rolling on the grill. When walking through the street market, the smells always make people feel hungry and entice them to buy barbecue skewers from vendors.
Pressed Tofu is also a popular ingredient in traditional Asian dishes. Water is squeezed out of the pressed tofu during the production process, making it firm and dry, resulting in a chewy texture. Cut the pressed tofu into slices or cubes, mix with a simple dressing to become a cold salad or stir-fry, grill, or toss it into soup or noodles. It’s a very convenient ingredient for cooking. Today we are introducing 3 different dishes to celebrate the launch of Superior Natural's 3 new types of Pressed Tofu!
Jumbo Pressed Tofu
Glass Noodle Pressed Tofu Salad 涼拌粉絲豆干(開胃菜)
Ingredients:
30g carrots julienned
50g black mushrooms julienned
10g chopped cilantro
10g green onion
100g glass noodles
1/2 pack of Superior Natural Jumbo Pressed Tofu, thin sliced
1 tbsp sesame oil
1 tsp red pepper salt
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp white sesame
1 tsp garlic minced
2 tsp sugar
Instructions:
Follow the instructions for glass noodles to cook noodles and set them aside to cool down.
Add carrots, black mushrooms, and sliced pressed tofu into a medium pot with boiling water, cook for about 3 minutes, and set aside to cool down.
Prepare a small glass bowl to combine sesame oil, black vinegar, soy sauce, garlic, sugar, red pepper salt, and white sesame for the dressing.
In a medium glass bowl, add glass noodles, pressed tofu, vegetables, green onion, chopped cilantro, and dressing then mix well.
Serve as an appetizer or side dish and enjoy the delightful flavor.
Marinated Pressed Tofu
Taiwanese Style Zha Jiang Mian (Fried Sauce Noodles) 炸醬麵
Ingredients:
2 tbsp fried shallots (Asian markets carry pre-made fried shallots)
2 tbsp sweet bean sauce
2 tbsp chili bean sauce
2 tbsp rice cooking wine
3 tbsp soy sauce
2 tsp white pepper powder
1 tbsp brown sugar
2 tsp garlic minced
2tsp ginger minced
1 bundle of noodles for optional
250g ground turkey (or ground pork optional)
1/2 pack of Superior Natural Marinated Pressed Tofu, chopped into small cubes
1/2 sweet onion diced
30g edamame
20g cucumber julienned
Few chopped green onions for garnish
Few white sesames for garnish
Instructions:
Put fried shallots, onion, pressed tofu cubes, edamame, ginger, garlic, and stir-fry in a medium frying pan over medium heat and cook until aromatic for about 5 minutes and set aside.
Put fried shallots and ground turkey in the pan, and stir-fry until the ground turkey is cooked through. Add rice cooking wine, white pepper, soy sauce, sweet bean sauce, brown sugar, and chili bean sauce, continue to stir, and cook for about 5 minutes until the sauce thickens up.
Add pressed tofu back into the pan and stir-fry with ground turkey until the sauce combines with the ingredients. Cover with a lid for about 10 minutes on low heat. Serve with a bowl of noodles, top with sauce, and arrange cucumber on the side. Sprinkle with green onion and white sesame seeds and enjoy.
Seasoned Pressed Tofu
Braised Pork Rice滷肉飯
Ingredients:
2 tbsp soy sauce
3 tbsp dark soy sauce
6 pieces of dry chili
1/2 cup rice cooking wine
1 tsp White pepper powder
4 sliced gingers
4 cloves garlic
4 Star anise
2 tbsp brown sugar
3 cups water or stock
2 pre-made spice bags (Asian markets sell pre-made packages of spice bags for use on marinaded food)
1 lb. skin-on pork belly (sometimes you can find small cuts of about 1cm pork belly packs in the Asian market)
1 pack of Superior Natural Seasoned Pressed Tofu (each pressed tofu cut in half)
1/2 cup chunk of daikon
1/2 cup chunk of carrots
4 individual green onions (Tie two green onions up like a knot)
3 Boiled & peeled eggs
6 Boiled & peeled quail eggs
Instructions:
Use pork belly’s cubed fat part to stir fry in a medium frying pan over medium heat. Add sliced ginger, and chopped garlic then stir and cook until aromatic for about 1 minute. Keep stirring and cook until pork belly turns white for about 4 minutes.
Add brown sugar, and soy sauce and continue to stir and cook for about 5 minutes until the pork belly turns golden brown on both sides then set aside.
Transfer the pork to a medium stew pot with the lid. Pour the rice cooking wine, dark soy sauce, white pepper powder, star anise, green onion, dry chili, spice bag, and water into the pot. Cover it and bring it to a boil before reducing the heat to low for about an hour.
After an hour, add eggs, pressed tofu, quail eggs, daikon, and carrots to the pot, cover it, and cook for another half hour.
Serve with a bowl of white rice and enjoy the taste of traditional Taiwanese flavor.
These three dishes are easy to make at home or serve to a group of people and friends. We hope everyone enjoys these recipes!
Please visit our product page to learn more about our pressed tofu products.
