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Beancurd Sticks Broiled with Soy Sauce, Ginger, and Honey

Serious Eats Chichi Wang Post a comment

Broiled beancurd sticks with a savory-sweet glaze. More

Beancurd Sticks Stir-fried with Chinese Chives

Serious Eats Chichi Wang Post a comment

Beancurd sticks stir-fried with garlicky Chinese chives. No need for extra garlic here. More

Beancurd Sticks Simmered with Chili Bean Paste

Serious Eats Chichi Wang Post a comment

Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise. More

Chichi's Chinese: Fermented Bean Curd

Chichi's Chinese Chichi Wang 7 comments

If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor. More

Cauliflower Stir-Fried with Fermented Bean Curd

Serious Eats Chichi Wang Post a comment

If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor. More

Seriously Asian: Shredded Tofu

Serious Eats Chichi Wang 14 comments

For lack of a snappier marketing term, these bean curd noodles—also referred to as tofu strands or shredded tofu on the packaging—have been taking the place of wheat noodles in my kitchen when I'm in the mood for a flour-free staple. More

Snapshots from Asia: Jellied Bean Curd

Wan Yan Ling 7 comments

Photograph by Shimin Wong Smooth as a baby's bottom. That's how silken we want our tau foo fa (bean curd blossoms, also known as "jellied bean curd"). So incredibly delicate that a quivering spoonful will slide deliciously down your throat with the barest tilt of your head—no teeth required. Made of soy milk that's been coagulated with a tiny amount of gypsum powder (calcium sulphate) and cornstarch to form curds, it is, at its most basic, served in a pool of simple syrup. Dressed up for company, it's been known to sport a crown of gingko nuts and lotus seeds, occasionally bobbing in a sweet, gingery broth. And yes, it's essentially sweetened tofu for dessert—and breakfast, and supper, and... More

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