Fu Ju Fermented Tofu Or Bean Curd Recipes

FU JU FERMENTED TOFU OR BEAN CURD

Fu Ju Fermented Tofu or Bean Curd image

I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer.

Provided by That is Dr House to

Categories Soy/Tofu

Time P7D

Yield 6 skewers

Number Of Ingredients 6

Ingredients

8 slices fresh firm tofu, 3 x 3 x 3/4-inch
1 teaspoon crushed dried chili
1/2 teaspoon szechuan peppercorns
1/2 teaspoon fennel seed
3 tablespoons fine salt
1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Steps:

Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.

Nutrition Facts : Calories 27, Sodium 3471.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.1

YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)

Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) image

Make and share this Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) recipe from Food.com.

Provided by Member 610488

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs tofu
1/2 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon sugar
1 tablespoon bonito flakes (shavings)
1 scallion, chopped fine
1/4 inch fresh gingerroot, grated
2 lemons

Steps:

Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.

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