_bean Curd To Press Recipes

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_BEAN CURD: TO PRESS



_Bean Curd: To press image

Number Of Ingredients 0

Steps:

  • Place a sheet of wax paper on a cutting or other flat board. Set the cakes of bean curd side by side on the paper. Cover with a second sheet of wax paper, another flat board. Weight the top board with heavy objects: thick books, a kettle filled with water, etc. Let stand until bean curd cakes become compressed and solid (about 5 hours or overnight).Or: Wrap each bean cake individually in cheesecloth. Place between two flat boards. Weight as above, gradually increasing the weight at 20-minute intervals. Unwrap after 1 hour. NOTE: Pressing fresh bean curd makes it more compact, less fragile, and easier to handle. Some cooks parboil the bean curd first in salted water to make it keep longer. When the cakes float, they are removed, drained and pressed as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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  • Boil a large pot of water. After it has cooked, add the knots of dried bean curd and let it simmer for 20 minutes or until tender. Remove the knots from the heat and drain. To extract excess water, press them gently with a spatula. Cover and set aside.
  • Set stove to medium heat. Then heat the oil in a large skillet. Add the ginger, red pepper flakes, sesame seeds and garlic (optional) once it is warmed. Fry for 2-3 minutes or until the sesame seeds turn golden brown.
  • Add the knots of bean curd to the skillet and sauté for 2-3 minutes while stirring to avoid sticking.
  • Allow the soy sauce, lime juice, and maple syrup, deglaze the pan, and cook for another 2 minutes. Remove from the heat and top with green onions or chopped cilantro.


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