Tofu Fa with Sweet Peanut Soup

Total Page：16

File Type：pdf, Size：1020Kb

Tofu Fa with Sweet Peanut Soup This a recipe for the traditional Taiwanese dessert made with soy milk. Actually it is a soy custard served with sweet peanut soup. It is a lighter version of tofu in terms of texture. This recipe might sound strange for you if you were never been exposed to it. If you are familiar with dim sum, you might have encountered this dessert, but if you have never tried I encourage you to give this a try. Tofu Fa or toufa…it is a traditional Chinese snack based on soy, like tofu, but much tender and silkier. In Taiwan it is served with cooked peanut soup (sweet), red bean, oatmeal, green beans or a combination of these items, depending of your taste. Here I have it with a sweet peanut soup…yes, it sounds strange right? Yes, but once you try, might my get addicted to it…like my husband… I kind of use the short cut, I used the tofu-fa from a box (comes with a package of dry soy powder and gypsum) but if you want you can make your own soy milk and add gypsum, which is a tofu coagulant. Gypsum is used in some brewers and winemakers to adjust the pH. Some recipes call for gelatin or agar-agar…but these are different from tofu, they are more jelly like, and the texture and consistency are different from tofu. Going back to tofu-fa, I followed the instructions from the box, please make sure that you add the appropriate amount of water for tofu-fa, otherwise you will end up with regular tofu and not the custard like texture. Since all the instructions for the tofu-fa in on the box, I will only post the sweet peanut soup…believe it or not, it is very simple, only 2 ingredients, okay, 3 if you count water. Ingredients: 454 g (1 lb) skinned peanuts Approximately 2 liters of water (8 cups) Sugar to your taste Method: Wash the peanuts and soak them overnight. Place the peanuts in a pressure cooker or slow cooker or a thermos cooker with water, which ever you prefer. Cook until the peanuts are soft and almost melting, creamy texture. It will take you a while to reach this texture…be patience it is well worth the wait. Add sugar to your taste. Simmer until all the sugar is dissolved. Serve warm, cold or over tofu-fa. If you are adding the peanut soup to the tofu-fa you will need to add more sugar since the tofu-fa does not contain any sugar. Tofu-fa can be served warm or cold. If you enjoy this typical Taiwanese dessert, you might want to check on Green Bean and Barley Soup with Mochi Balls. Did you know that gypsum, the coagulant used to make tofu and its derivatives is mainly calcium sulfate? Calcium sulfate is a mineral used in construction as a plaster, added to cement and to toothpaste as an abrasive compound. It is non- toxic , nevertheless, there are food grading gypsum which is widely used as calcium additive in flour, ice cream, canned cheese and of course tofu. Thank you for stopping by Color Your Recipes…have a colorful week!.

Copy Link

Recommended publications

Press Release
PRESS RELEASE October 27, 2019 RESOBOX East Village 91 E 3rd St, New York, NY 10003 DISCOVER THE VERSATILITY of TOFU ~Japanese Vegan Cooking Event~ Date: Sunday, November 3, 2019 10:00am - 12:00pm Where: RESOBOX East Village 91 E 3rd St, New York, NY 10003 Price: $60 (includes all materials) Contact: Takashi Ikezawa, 718-784-3680, [email protected] Web: https://resobox.com/event/discover-the-versatility-of-tofu-japanese-veGan-cookinG-event/ “Try and Experience the Various Textures of Tofu” “Discover Recipes for Tofu Cuisines” “Taste The Many Textures of Tofu” Event Overview Tofu has one of the few plant-based proteins that contain all of the essential amino acids we need to stay healthy. Tofu – a protein-rich, healthy superfood – is not all the same. It has several types of textures, tastes, and appearances depending on the country of oriGin. For this workshop, participants will cook using three types of Japanese tofu! They will learn the basics of tofu including the differences between soft, medium, and firm Tofu and how to cook each texture. See below for a full below outline of what’s in store: 1. Understanding the characteristics of soft, medium, and firm tofu such as production method, how to choose the riGht tofu, recipes, and more. Expand your knowledGe on Tofu! Participants will learn the characteristic of each texture and how to prepare them while tasting different types of Tofu. 2. Cooking using soft, medium, and firm tofu: 1. Tofu Teriyaki Steak Sandwich • Firm Tofu • Soy Sauce • Brown Sugar • Sweet Sake • Refined Sake • Ginger • Potato Starch • Seasonal VeGetables • Bread 2.
[Show full text]
Menu 4 Menu 6 Menu 5 Element Buffet Dinner Menu
Element Buffet Dinner Menu Menu 1 Menu 2 Menu 3 Menu 4 Menu 5 Menu 6 Menu Menu Menu Menu Menu Menu Seafood on Ice Presentation Lobster, Moreton Bay Bug, Black Mussel, Cooked Prawns, Clams, Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Lobster, Half Shell Scallop, Moreton Bay Bug, Black Mussel, Cooked Condiments Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Prawns, Clams, Spanner Crab Freshly Shuck Oyster Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Freshly Shuck Oyster Sauces: Oyster Station Sauces: Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Tobasco-Rose Mignonette-Lemon Wedges- Shrimp Paste Dressing Dressing Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Spinach Baby, Red Frissee, Butter Head Lettuce, Iceberg Lettuce, Water Cos Lettuce, Chicory Red, Mesclun, Rocket, Green Frissee Cos Lettuce, Chicory Red, Mesclun, Rocket, Green Frissee
[Show full text]
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
[Show full text]
Pouring Plates from Prepared Bottled Media
Pouring Plates from Prepared Bottled Media Primary Hazard Warning Never purchase living specimens without having a disposition strategy in place. When pouring bottles, agar is HOT! Burning can occur. Always handle hot agar bottles with heat-protective gloves. For added protection wear latex or nitrile gloves when working with bacteria, and always wash hands before and after with hot water and soap. Availability Agar is available for purchase year round. Information • Storage: Bottled agar can be stored at room temperature for about six months unless otherwise specified. Never put agar in the freezer. It will cause the agar to breakdown and become unusable. To prevent contamination keep all bottles and Petri dishes sealed until ready to use. • Pouring Plates • Materials Needed: • Draft-free enclosure or Laminar flow hood • 70% isopropyl alcohol • Petri dishes • Microwave or hot water bath or autoclave 1. Melt the agar using one of the following methods: a) Autoclave: Loosen the cap on the agar bottle and autoclave the bottle at 15 psi for five minutes. While wearing heat-protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. This takes approximately 15 minutes. b)Water Bath: Loosen the cap on the agar bottle and place it into a water bath. Water temperature should remain at around 100°C. Leave it in the water bath until the agar is completely melted. While wearing heat- protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. c) Microwave: Loosen the cap on the agar bottle before microwaving.
[Show full text]
Production of Vitamin B-12 in Tempeh, a Fermented Soybean Food
APPn AND ENvmoNMNTrAL MICROBIOLOGY, Dec. 1977, p. 773-776 Vol. 34, No. 6 Copyright i) 1977 American Society for Microbiology Printed in U.S.A. Production of Vitamin B-12 in Tempeh, a Fermented Soybean Foodt IRENE T. H. LIEM, KEITH H. STEINKRAUS, AND TED C. CRONKtt Cornell University, Geneva, New York 14456 Received for publication 4 March 1977 Several varieties of soybeans contained generally less than 1 ng of vitamin B- 12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content ofthe resulting tempeh. Pure tempeh molds obtained from different sources did not produce vitamin B-12. It was found that the major source of vitamin B-12 in commercial tempeh purchased in Toronto, Canada, was a bacterium that accompanies the mold during fermentation. Reinoculation of the pure bacterium onto dehulled, hydrated, and sterilized soybeans resulted in the production of 148 ng of vitamin B-12 per g. The presence of the mold, along with the bacterium, did not inhibit or enhance production of vitamin B-12. Nutritionally significant amounts of vitamin B-12 were also found in the Indo- nesian fermented food, ontjom. Indonesian tempeh, a protein-rich vegetarian No reports have been found of Rhizopus species food, is one of the world's first meat analogs. producing vitamin B-12 or B-12-like activity. Mycelia of molds belonging to Rhizopus over- Vitamin B-12 is essential in the human diet, grow hydrated, dehulled, and partially cooked although a minimum daily requirement has not soybeans, knitting them into a firm cake, which been established.
[Show full text]
Libraries Internal Cookbook.Indd
What's Cooking at the libraries Appetizers & Sides Grandma's Lumpia Filling (not including wrappers) Ingredients (makes about 50) 2 pounds of ground beef 1 clove of minced garlic (large) 1 minced onion (medium) 1 20-oz. package of frozen french style green beans 3 carrots, cut in very thin slices 1 can of bamboo shoots, cut in very thin slices 1/2 pound of fresh bean sprouts 1 can of garbonzo beans Salt to taste 3 tablespoons of soy sauce Directions Steam all together until vegetables are cooked. Drain exess liquid. Submitted by Ann Marie L. Davis Cucumber Chickpea Salad Ingredients (serves 8-10) 2 cans or 3 cups cooked chickpeas (rinse if canned) ½ small white onion, ﬁ nely diced 2 large or 3 small cucumbers diced into 1/2 “ chunks ½ bunch cilantro leaves, coarsely chopped Juice of 1 large lemon ½ tsp apple cider vinegar ¼ cup olive oil Salt and pepper to taste ½ to 1 cup crumbled feta cheese (optional) Directions Combine cucumbers, onion, chickpeas, and cilantro in a large bowl. Whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper; pour over vegetables and toss. Chill for at least an hour to blend ﬂ avors. Serve with feta cheese on the side. Submitted by Terri Fizer Balsamic Bruschetta Ingredients 8 roma (plum) tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced Directions In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
[Show full text]
When Taking Medication May Be a Sin: Dietary Requirements and Food Laws
BJPsych Advances (2015), vol. 21, 425–432 doi: 10.1192/apt.bp.114.012534 When taking medication may be a ARTICLE sin: dietary requirements and food laws in psychotropic prescribing Waqqas A. Khokhar, Simon L. Dein, Mohammed S. Qureshi, Imran Hameed, Mohammed M. Ali, Yasir Abbasi, Hasan Aman & Ruchit Sood In psychiatric practice, it is not uncommon to Waqqas A. Khokhar is a SUMMARY come across patients who refuse any psychiatric consultant psychiatrist with Leicestershire Partnership NHS Religious laws do not usually forbid the use of intervention, placing their faith in a spiritual psychotropic medication, but many do forbid the Trust and an honorary lecturer in recovery enabled by their religious beliefs (Campion the Centre for Ageing and Mental consumption of animal-based derivatives of bovine 1997; Koenig 2001). Although religious laws do Health at Staffordshire University. and/or porcine origin (e.g. gelatin and stearic not usually restrict the taking of psychotropic Simon L. Dein is a senior lecturer acid) such as are found in many medications. at University College London, an Demonstrating awareness of this, combined with medication, many do forbid consumption of the Honorary Clinical Professor at a genuine concern about how it affects the patient, animal derivatives, particularly gelatin and stearic the University of Durham and a may strengthen the doctor–patient relationship acid, that many psychotropics contain. This has consultant psychiatrist with the and avoid non-adherence. In this article, we major implications, for example, for patients who North Essex Partnership University NHS Foundation Trust. Mohammed outline dietary requirements of key religions and follow Judaism, Islam, Hinduism, Buddhism and S.
[Show full text]
The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
[Show full text]
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
[Show full text]
New Kushi Yaki Skewers Ramen New Maze Men Okonomi Yaki
=Vegan menu ●=Vegetarian with Egg or cheese = seafood =Wheat Free Ramen Appetizer & Salad Noodle Soup, Vegie, Fishcake, Charshoo-Pork, Organic Edamame (Soy Beans) 3.5 Ajitama , bamboo Shoot, in house ramen broth. Ginger Tofu (Organic Tofu) 5.5 5 Agedashi Tofu (Organic Tofu, Onion, Mushroom)5. ・ Simple Ramen 9.5 5 Gyoza (6pcs ●veggie or pork dumplings) 5. 5 ・ Fried Squid Legs 7. ・ Seafood Ramen 12.5 ・ Soft Shell Crab 6.5 shrimp, scallop, squid, instead of char shoo ・ Tempura (●veggie 8.5, 2shrimp & veggie 9.5) ・ Char Shoo Ramen 12.5 Sautéed Shishito Pepper 5 more char shoo ●Potato Croquette 2ocs 4.5 Choose Flavor 5 ・ Kara-Age (Japanese flavored fried chicken) 6. ← light taste ⇔ rich taste → ・Tako Yaki (5 pcs octopus cake balls) 5 5 ・ Hamachi Kama (grilled yellowtail cheek) 9. shio ・ shoyu ・ miso ・ tonkotsu Matsu Salad (edamame carrot, daikon, tomato, salt ・soy sauce ・miso ・pork daikon sprout, cucumber, spinach with green,) 6 Steamed Veggie Salad New 6 Simple Ramen Tofu Capreze Salad New (tofu, tomato, shiso olive oil dressing) 6 Spinach Ohitachi 5 ●Cucumber Sunomono 5 ( w/crab or octopus 6.5) Seaweed Salad 5 5 Squid Salad 6 Sashimi Spring Roll 10 5 Salmon Carpaccio 14 ● Veggie Ramen 9. tofu, vegetable on top, veggie broth Wild Fluke Carpaccio 14 Tuna Tataki 14 Seafood Steamed Custard New 4 (chawan mushi) New Maze men Mix style ramen no broth Mix everything very well, then eat!!! New Kushi Yaki skewers ・ Maze men 9.5 ground pork, g-onion, nori, bamboo shoot sesame seeds, nuts, aji-tama egg Shiitake Mushroom 1pc 2 5 5 ●Tomato Mozzarella 1pc 2.
[Show full text]
The Use of Agar As a Solvent Gel in Objects Conservation
Article: The use of agar as a solvent gel in objects conservation Author(s): Cindy Lee Scott Source: Objects Specialty Group Postprints, Volume Nineteen, 2012 Pages: 71-83 Compilers: Mina Thompson, Emily Hamilton, and Kari Dodson th © 2012 by The American Institute for Conservation of Historic & Artistic Works, 1156 15 Street NW, Suite 320, Washington, DC 20005. (202) 452-9545 www.conservation-us.org Under a licensing agreement, individual authors retain copyright to their work and extend publications rights to the American Institute for Conservation. Objects Specialty Group Postprints is published annually by the Objects Specialty Group (OSG) of the American Institute for Conservation of Historic & Artistic Works (AIC). A membership benefit of the Objects Specialty Group, Objects Specialty Group Postprints is mainly comprised of papers presented at OSG sessions at AIC Annual Meetings and is intended to inform and educate conservation-related disciplines. Papers presented in Objects Specialty Group Postprints, Volume Nineteen, 2012 have been edited for clarity and content but have not undergone a formal process of peer review. This publication is primarily intended for the members of the Objects Specialty Group of the American Institute for Conservation of Historic & Artistic Works. Responsibility for the methods and materials described herein rests solely with the authors, whose articles should not be considered official statements of the OSG or the AIC. The OSG is an approved division of the AIC but does not necessarily represent the AIC policy or opinions. THe Use OF AGAr As A sOlvenT Gel In OBJeCTs CONSERVATION CINDY LEE SCOTT ABSTRACT Agar, or agarose, is a rigid polysaccharide gel that has found use in conservation cleaning treatments of three-dimensional porous objects in recent years, most notably by Italian conservation scientists Marilena Anzani and Paulo Cremonesi.
[Show full text]
CATALOGUS 2021 Bamisoepen En Instantproducten Droog
https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles
[Show full text]