Okay, you may already know how to make these sponge beancurd but for me this is the first time making them. I remembered when I was young , my grandma used to cook this with salted fish tofu soup. I remembered that I love the spongy texture of the tofu but then I was just a teenager then. When I saw this sponge beancurd recipe in one of my old Flavors magazine...I knew I had to make some for myself. The process takes 4 hours . You have to use firm beancurd. Patience paid off when I finally manged to get good result after boiling the beancurd for 4 hours on high heat. Exactly four hours and I got a very nice spongy hole riddled texture. I will be sharing two recipes using sponge beancurd in my coming posts. Stay tuned :)
after 4 hours of boiling the beancurd,
take out and soak the beancurd in a bowl of water
to cool
I used a sharp thin knife to cut off the skin
and tada...a nice spongy hole riddled texture appeared before
my eyes...heehee super duper happy with the results
love the spongy hole riddled texture !
Sponge Beancurd - Flavor Magazine - March to April 2008 Issue
Ingredient:
4 pieces of firm beancurd
To prepare beancurd :
Kep the beancurd refrigerated for at least 1 day , allowing the coagulant to sink to the bottom. Remove and drain before using. Bring water to boil in a large uncovered pot and add the beancurd; boil over high heat for 4 hours. Remove and soak the beancurd in a bowl filled with water to cool. Once cool, trim away the beancurd skin to reveal the spongy , hole riddled texture.
Before using, soak in water and keep in the refrigerator.
* * *
You can achieve this texture by putting the bead curd in the freezer too ;)
ReplyDeleteGertrude, I just found out that easy way out :p I boiled for 4 hours hahaha to get this texture ! But just the same, it was great eating spongy beancurd :)
DeleteThese knd of tofu is perfect to prepare 'ham choy' soup. Yummm....
ReplyDeleteHave a blessed weekend, Elin. Take care.
Blessings, Kristy
Kristy, yea it is perfect for flavored soup..the flavor goes into the beancurd :) you too have a great day :)
Deletei usually add the cold tofu when i cook bittergourd soup, yeah, a couple of hours for that and i love eating that texture of the tofu :)
ReplyDeleteLena...this is great for flavored soup that takes a long time to cook. But you want to make dishes out of this spongy tofu then the tofu needs to be treated in advance :) Stay tuned for the 2 dishes I am going to share ...taste good :)
DeleteThis is so fun to make! Thanks for sharing, Elin.
ReplyDeleteAngie, you are welcome. The process is tedious but the result is one wonderful piece of tofu :)
DeleteBoil over high heat for 4 hours...4 hours all on high heat?
ReplyDeleteHi Angie,
DeleteThat is what the recipe said but you can lower it the heat after the 1st hour to medium low heat. Have to keep adding hot water. This process is tedious but the result is great. The tofu remains soft and fluffy with plenty of holes :) Gertrude mentioned that you can just dump the tofu in the freezer for many hours and will give you the same results. I am not sure about the textute though. I will have to try it out one day. But this boiled one, the texture is great :)