Chinese Tofu with Sauce
We had this tofu in a vegetarian restaurant in Xian and absolutely loved it. It was nice because it was really hot over there so this was a nice refreshing cool dish.
We had this tofu in a vegetarian restaurant in Xian and absolutely loved it. It was nice because it was really hot over there so this was a nice refreshing cool dish.
- Carbohydrate 8.68642500972048 g
- Cholesterol 0.18 mg
- Fat 2.40762500038345 g
- Fiber 1.8821250044256 g
- Protein 6.07545000479314 g
- Saturated Fat 0.350146250049849 g
- Serving Size 1 1 Serving (148g)
- Sodium 105.796250011504 mg
- Sugar 6.80430000529488 g
- Trans Fat 0.240208750178305 g
- Calories 72 calories
Step-by-step
- Carefuly put the tofu in a dish. The reason why i say carefully is because silken tofu is very easy to break into little bits and then it gets messy.
- Pour the hoisin sauce, garlic hoisin or hoisin sauce on it and then put on the garlic and green onions.
- Eat cold.
Transferring the delicate block from its retail container requires patience because silken tofu shatters under the slightest uneven pressure. Drain any excess liquid accumulated in the package by tilting the container gently over the sink for thirty seconds before attempting the transfer. Pairing this chilled protein with something warm and crisp creates a dynamic temperature contrast that enlivens a table spread. Roasted broccoli florets tossed in sesame oil, or pan-fried scallion pancakes with a blistered exterior, offer a wonderful textural foil to the custard-like softness of the soybean curd. When assembling the dish, mincing the garlic clove into pieces smaller than two millimeters ensures the raw pungency distributes evenly rather than overwhelming individual bites with sharp heat. While freezing ruins silken tofu by turning its high water content into ice crystals that destroy the smooth structure upon thawing, the assembled dish can sit covered in the refrigerator for up to four hours if chilled immediately. Low sodium soy sauce balances the concentrated sweetness of hoisin without masking the botanical bite of freshly sliced green onions.
