Chinese Red Cabbage & Bean Curd Salad Recipe (Vegetarian Recipe)
Chinese Red Cabbage & Bean Curd Salad Recipe (Vegetarian Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
150g red cabbage
50g bean curd
3 cloves garlic
2 spring onions
3 dried red chillies
1 Tbsp red peppercorns (Sichuan pepper)
1 Tbsp white vinegar
1 Tbsp sugar
Salt to taste
Method:
1. Separate the red cabbage leaves and soak in cold water for 30 minutes.
2. Finely chop the garlic, the spring onions and roughly chop the chillies.
3. Cut the bean curd into very thin threads then place in a large bowl.
4. Cut the red cabbage into very thin threads and place in the bowl with the bean curd.
5. Heat 2 Tbsp of oil in the pan and add the red peppercorns (Sichuan pepper).
6. Fry for 5 minutes then remove peppercorns from the wok.
7. Add chilli and spring onion into the wok, fry for a minute, then remove from heat to cool.
8. Pour the cooled oil onto the red cabbage and bean curd.
9. Add the garlic, vinegar, sugar and salt. mix well.
10. Transfer to a dish and serve.
If you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian dishes:
This video was produced by Harris Video Productions:
Graphics:
Thank you for watching
For more of my Asian recipes please click below:
More of my recipes:
Asian Meat Recipes:
Asian Beef Recipes:
Asian Chicken Recipes:
Asian Lamb Recipes:
Asian Pork Recipes:
Asian Healthy Recipes:
Asian Seafood Recipes:
Asian Vegetarian Recipes:
Asian Soups & Salads Recipes:
Asian Rice & Noodles Recipes:
Asian Tasty Recipes:
Asian Stir-Fry Recipes:
Asian Curry Recipes:
Asian Spicy Recipes:
Asian Stews & Hot Pot Recipes:
Asian Tofu Recipes:
Asian Party Recipes:
Asian Finger Buffet Recipes:
Asian Skewers & Snack Recipes:
Asian Dumplings & Pancake Recipes:
Recipes From Around Asia:
Mongolian Recipes:
Sichuan Recipes:
Thai Recipes:
Singapore Recipes:
Zero-Skill Vegan Recipe! Quick Braised Vegetables w/ Red Fermented Tofu 南乳炆斋 Chinese Vegetarian
This true vegetarian dish - Quick Braised Vegetables with Red Fermented Tofu is also called Buddha's Delight (罗汉斋), and is made with reddish-brown fermented bean curd or tofu (南乳). You can add any vegetables that you like, but the most common are cabbage, fried bean curd skin, black fungus, and mushrooms are used. You can also add glass noodles and black moss to bulk up the dish.
When it comes to eating during the Lunar New Year period, Chinese commonly believe that more and more luxurious food is better. On the first day of the Chinese New Year, however, many households choose a vegetarian diet in honour of Buddha. Devout Buddhists go vegetarian on the first and fifteenth days of each lunar month to honour Buddha and accumulate good karma. Some people believe that doing so on the first day of the first lunar month will bring them even more good karma. Though it’s less common these days, on the night before the first day of Chinese New Year, families traditionally make a vegetarian dish called 守岁斋 (literally means guard year vegetarian dish) on the night before the first day of CNY. Chinese traditionally stay up late on the eve of the Lunar New Year as a practise known as 守岁 (guarding the year) to help prolong their parents' lives. We hope you'll enjoy this dish as much as we did. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram.com/spicenpans
TikTok tiktok.com/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
This video is brought to you by La Gourmet.
You can get their products from
All Chinese Must Learn! Quick Braised Vegetables w/ Red Fermented Tofu 南乳炆斋 Vegan Vegetarian Recipe
Ingredients:
Serves 4 pax
-------
8 small Chinese dried mushrooms (rehydrated)
1 fermented red tofu & 1 tablespoon of the accompanying sauce
160ml (5.41 fl oz) water
50g carrots (thinly sliced)
8g dried black fungus (rehydrated)
300g round cabbage (cut into smaller pieces)
2 tablespoons light soy sauce
40g fried beancurd skin
40g glass noodles (rehydrated)
30g snow peas
10g black moss (rehydrated)
1 teaspoon sugar
1 tablespoon sesame oil
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Red fermented beancurd
Dried black fungus
Light soy sauce
Glass noodles
Sesame oil
----------
Residing in Singapore? Get the cooking tools that we used in our videos:
-------------
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
-----------------------------------
If you like this recipe, you might like these too:
Super Easy Buddha’s Delight 罗汉斋 Vegetarian Stir Fry Mixed Vegetable Recipe - Luo Han Zhai
Super Easy Restaurant Style Lettuce in Garlic Soy Sauce 蒜香豉油生菜 Chinese Vegetable Recipe
How to Cook Classic Braised Chinese Mushrooms w/ Spinach 蚝皇香菇扒菠菜 Chinese Vegetables Recipe
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]
Beancurd sticks are made from soaked and ground soybeans, which are then boiled in water. After heating for a while, a thin skin forms on the surface, which can be skimmed off and dried into sticks or leaves. Beancurd sticks are available in most Asian grocery stores and have a very long shelf life. You can keep a few bags in your pantry and prepare them as you like. The only downside is that they usually take a few hours to rehydrate. This video shows you how to rehydrate them within 40 minutes and make a delicious dish with cabbage and tomatoes.
-----------------------------------------------------------------------
Spicy Bean Curd Sticks with Pointed Cabbage | TOFU SKIN / YUBA STIR FRY [VEGAN CHINESE RECIPE]
Ingredients:
(2 servings)
80 g dried bean curd sticks
400g pointed cabbage
1 tbsp rice vinegar
250g tomatoes
1 tbsp light soy sauce
250 ml water
dried chili peppers
sichuan peppercorn
salt, sugar, turmeric
oil
-----------------------------------------------------------------------
Thanks for watching and Subscribe to my channel:
-----------------------------------------------------------------------
Website : soyasoyang.com
Instagram:soyasoyang_tofu
-----------------------------------------------------------------------
More comprehensive and delicious tips on soy and tofu, cookbook can be found here:
-----------------------------------------------------------------------
// Kochbuch: Sojabohne Königin der Bohnen
// Bilderbuch: Der neunfarbige Hirsch
-----------------------------------------------------------------------
Equipments & etc:
Camera : Sony FX3
Lens : Sony FE 50mm F1,2 G Master
Lens Filter : PolarPro Vario-ND-Filter Peter McKinnon Signature Edition II - 6-9 Blenden
Mic:SONY ECM-MS2
Edit : DaVinci Resolve
-----------------------------------------------------------------------
#beancurd #yuba #tofu
Simple Tofu Soup with Mushroom and Chinese Cabbage ???? | How To Cook Tofu Soup | Tofu Soup Recipe
Ingredients:
Tofu - Cut into cubes
Brown button mushrooms ????
Chinese cabbage ????
1 Onion ????
1 Garlic ????
Cooking oil
Water
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp oyster ???? sauce
1 spoon fish sauce
1/2 chicken cube
Note: You can add and adjust all the ingredients.
For the instructions on how to make | cook | bake | roast - please watch the full video.
Thank you ???? ????????
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing.
Tofu originated in China and has been consumed within China for over 2,000 years. It is also a traditional component of other cuisines such as Indonesia, Japan, Korea, Singapore and Thailand. It is most often treated as a meat substitute.
Etymology
The English word tofu comes from Japanese tōfu (豆腐), a borrowing of Chinese 豆腐 (Mandarin: dòufu) 'bean curd, bean ferment'.The earliest documentation of the word in English is towfu, in a 1770 letter from the English merchant James Flint to Benjamin Franklin. The term bean curd(s) for tofu has been used in the United States since at least 1840.
History
Tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries. It spread to other parts of Southeast Asia as well. This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming Dynasty, described a method of making tofu in the Compendium of Materia Medica. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with regional variations in production methods, texture, flavor, and usage.
Theories of origin
The most commonly held of the three theories of tofu's origin maintains that tofu was discovered by Lord Liu An, a Han Dynasty prince. While plausible, the paucity of reliable sources for this period makes this difficult to conclusively determine. In Chinese history, important inventions were frequently attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu; however some scholars maintain that tofu during the Han dynasty was rudimentary and lacked the firmness and taste for it to be considered as tofu.Another theory suggests that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel.
The last group of theories maintains that the ancient Chinese learned the method for curdling soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. Despite their advanced culture, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. The primary evidence for this theory is the etymological similarity between the Chinese term rǔfǔ (乳腐), which literally means milk curdled, used during Sui Dynasty (AD 581-618), for dishes with consistency like yoghurt or soft cheese), later influenced by Mongolian milk products and methods of production, and the term dòufu (豆腐, beans curdled ) or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond academic speculation.
East Asia
China
A form of tofu may have been discovered during the Han dynasty (220 BC – AD 220), but it did not become a popular food in China until the Song dynasty (960–1279).In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, so that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during winter, since tofu did not spoil as easily in cold weather. During the warmer months, tofu, once made, spoiled if stored for more than a day.