Fermented bean curd--what can I do with it?
Posted by yabbitgirl on Aug 30, 2006 · Member since Apr 2006 · 14266 posts
Looks like tempeh is unavailable here where I live, so I just bought some "Preserved Bean Curd" which comes in a jar along with a few beans and some rice. The ingredients say "Soybean, rice, salt, sugar and alcohol." The Spanish girl in the shop said it smells quite strong (her Chinese boss says it's like cheese). What can I do to prepare this? Does it sound familiar?
I have a habit of buying stuff that looks interesting and then not knowing how to serve it...sheesh. :-\ The rest of the label is all in Chinese and there isn't anything that looks like cooking instructions with it. ::)
I'm at a loss. Sorry! ???
But responding so your query gets a kick!
BAYPUPPY: As usual you come to my rescue! When in doubt, Google! (Duhhh, I forgot about that...sheesh). BTW the basil plant insists on drying up on me...but then it's 48ºC out, I think I see its point. Roll on, sweet gentle October, roll on.
all i can find online is to put it in a soup (forget what it is called, but it is basically rice and water/broth that is cooked until the rice falls apart).
Baypuppy, are you thinking of congee? Here's a link to a congee recipe in case anyone's interested:
http://www.geocities.com/sandieb101/congee.html
Well, I've been putting this stuff on the side of my plate and dipping my fork into it while eating things, and I have acquired quite a taste for it, but today I was making one of my veggie stirfries (the kind that start small and get huge). I was tired of the same old "soysauce, ginger, sherry, oyster-flavoured sauce, sweetsour" type stirfry sauce so I decided to use the fermented bean curd as a base. I put about a tablespoon in a small bowl, added some lime juice and ginger-flavoured wine (see thread on freezing ginger), some chunks of ginger, and some sweet chilli sauce. Blended well and let it sit for awhile. Then when I made the stirfry, in the mixture went. Reminiscent of miso but not so salty. The beancurd helped thicken the sauce, too.
A very good addition!