Yen Tou Fu Recipes

YEN TOU FU

Make and share this Yen Tou Fu recipe from Food.com.

Provided by That is Dr House to

Categories Soy/Tofu

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 5

Yen Tou Fu image

Steps:

The amount of Tofu needed for this recipe is
Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's.
cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute.
Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside.
Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed.
Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish.
Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish.
Serve cold.
Can be refrigerated several days.
Serves 4 without other dishes Serves 8 with other dishes.

Nutrition Facts : Calories 109, Fat 10.1, SaturatedFat 1.7, Sodium 1744.4, Carbohydrate 0.7, Protein 0.1

Ingredients

6 pieces fresh firm tofu, see note
1 tablespoon salt
1/4 cup shaohsing rice wine or 1/4 cup dry sherry
1/4 teaspoon msg
3 tablespoons peanut oil

TOF-ISH / FU-LLET / FILLET 'O FU

A variant on a recipe on The Food Network site -- the important part is the marinate and the type of tofu used, which I altered a bit. This can be used for a fish sandwich, fish 'n chips, or baked fillets....it's got a wonderful chewy textury and a nice, savory bite. Doubly wonderful with malt vinegar. I made several of these on St. Patty's day.

Provided by BrotherAdso

Categories Lunch/Snacks

Time 1h30m

Yield 3-4 Fillets, 3-4 serving(s)

Number Of Ingredients 10

Tof-Ish / Fu-Llet / Fillet 'o Fu image

Steps:

Freeze the tofu, then microwave it, press it, and microwave it again. This gives it the correct texture.
Cut the tofu into three large slabs.
Mix the worsteshire, sherry, vinegar, soy, and spices.
Marinate the tofu 30 minutes per side. Make sure it is well soaked -- you may want to double the marinate if using all three slices of tofu at once.
Dredge thoroughly in the flour, dip in the egg whites.
Bake at 475 for 20-30 minutes or pan-fry until crispy.

Nutrition Facts : Calories 192.1, Fat 5.8, SaturatedFat 1.2, Sodium 222.3, Carbohydrate 14.4, Fiber 2.4, Sugar 3.1, Protein 14.7

Ingredients

14 ounces light firm tofu, pressed
3 tablespoons Worcestershire sauce
2 tablespoons sherry wine
1 tablespoon malt vinegar
1/2-1 teaspoon soy sauce (optional)
1 dash pepper
1 dash thyme, and other spices to taste (optional)
1/4 cup whole wheat flour or 1/4 cup cornmeal
1/8 teaspoon onions (optional) or 1/8 teaspoon spices, according to cuisine (optional)
2 egg whites

WU HSIANG TOU FU KAN

Make and share this Wu Hsiang Tou Fu Kan recipe from Food.com.

Provided by That is Dr House to

Categories Soy/Tofu

Time 15m

Yield 12 appetizers

Number Of Ingredients 7

Wu Hsiang Tou Fu Kan image

Steps:

The tofu called for is six 3 X 3 X 1/3 inch squares.
Do not make this in very hot weather. It sours.
Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin.
To cook:.
Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu.
If desired keep covered and refrigerated for up to 2 weeks in Marinade.

Nutrition Facts : Calories 1.4, Sodium 97.5, Carbohydrate 0.3, Sugar 0.3

Ingredients

6 pieces fresh firm tofu, waterpacked
1 1/2 cups water
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 whole star anise or 8 star anise pods
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon msg

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