Freeze-dried tofu might be holy ... Frozen tofu may have been great for extending the storage life of tofu through Chinese ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold ... Briefly rinse the dried scallops under running water, then put them in a bowl and add 150ml (⅔ ...

Frying changes the texture of tofu, making it puffier, spongier and more absorbent. The Chinese version looks ... immediately (when it’s very soft) or dried (which needs to be hydrated, and ...

Pressed tofu -- or doufu gan, meaning "dried bean curd" in Chinese -- refers to a very dense form, pressed until almost all ...

Carefully transfer the tofu to a bowl and top with the ground Sichuan peppercorns and the green garlic. Yang Liu says: “Zha jiang mian means ‘fried sauce noodles’ in Chinese. It is the most ...

50 grams dried radish, 1 thin deep-fried tofu (aburaage) (cut into strips), 1 carrot (cut into strips), 300 ml water, 2 Tbsp soy sauce, 1 pack (4 grams) dried skipjack shavings (katsuobushi ...

Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture. Heat the oil in ...