My Cookery Page

This originates from China and is an important ingredient in Chinese cuisine. Bean curd, pressed bean curd cakes, deepfried bean curd, frozen bean curd, bean curd skin, bean curd puffs and bean curd sticks are some of the nutritious products from the humble soybeans.

Cooking Tip:

1) Soak in salted water - traditional bean curd is tender and fragile. Soaking it in salted water first prevents it from crumbling during cooking and also it removes the gympsum taste off the bean curd.

2) Blanch in boiling salted water. Fresh bean curd can be used directly in salads but first blanch it to bring out the natural sweetness. Place the bean curd in a pot of cold water, add a little salt, and bring to a boil over low heat. Turn off the heat, remove the bean curd and plunge into cold boiled water to cool.