Easy Lentil Tofu (Soy Free and SO GOOD!)
I often get requests for soy free tofu alternatives, so here's a recipe for red lentil tofu! It's easy to make, budget friendly, and of course, delicious!
You can season and cook this tofu however you want, so just imagine the possibilities! I love to air fry it.
Let me know your thoughts in the comments section below! Will you try this? It's definitely worth giving it a go.
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Red lentil 'tofu' (Makes 2-4 servings, 45g Protein per batch)
Ingredients:
1 cup dried red lentils
3 cups boiling water
3/4 tsp salt
optional: add any spice flavourings you like! I added 3/4 tsp garlic and 3/4 tsp onion powder.
Directions:
1. Rinse red lentils really well and place in a large pyrex container (or other glass bowl)
2. Add 3 cups of boiling water to rinsed lentils and cover. Let sit for 20 minutes.
3. Add mixture to a blender (do not drain off water!)
4. Add your favourite spices/seasonings and blend until smooth
5. Add the mixture to a a large saucepan and heat on medium heat, stirring constantly using a whisk. When it starts to thicken or bubble turn down to medium-low or low heat.
6. Keep stirring for a total of 7-10 minutes until mixture is very thick.
7. Once it is very thick remove from heat and immediately put the mixture directly into 8x8 glass container. Smooth top over with a spatula.
8. Place in the fridge for a couple hours to allow the mixture to cool and set. You can leave it overnight too! Once mixture is cool and set, remove from container and cut into cubes and cook like you would normal tofu! You can add marinade/sauce to the cubes or season with spices, whatever you want. I enjoy marinading or spicing up the cubes and air frying them. You can also stir fry them or bake in the oven. Enjoy!
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南乳斋菜2.0(素) Braised Vegetables with Fermented Red Bean Curd 2.0 (Vegetarian)
有煮友分享说到做这南乳斋菜时加入点酱油和糖来提味,斋菜味道会更好。自行煮了一次,斋菜确实真的更好吃更到味。所以,就整理出了这南乳斋菜2.0, 另加入豆腐卜和云耳来增加这菜的口感。祝大家试做愉快, 虎年虎虎生威, 大吉大利, 万事胜意!
分量:5-6人份
准备时间:15分钟
煮时:20分钟
材料A:
500克 黄芽白(切小片)
1小段 胡萝卜(去皮切片压花)
1小把/20克 冬粉
1片 腐竹片
1小把/10克 云耳 (泡软)
3粒 香菇(泡软切片)
5粒 豆腐卜(对半切)
材料B:
2块 南乳(+2汤匙南乳汁压成糊)
1汤匙 酱油
少许 糖
500毫升 热水(盖过菜)
2汤匙 油
准备功夫:
1. 腐竹片爆至金黄色,冬粉爆至泡状,沥油待用
煮法:
1. 烧热锅,下油待热
2. 加入香菇和南乳,炒匀爆香
3. 加入黄芽白,伴炒至黄芽白变软
4. 加入胡萝卜和豆腐卜,炒匀
5. 倒入热水,酱油和糖,炒匀调味
6. 加入炸腐竹片和冬粉,压小片/散
7. 盖上待滚,转文火焖3分钟/ 腐竹变软(期间搅拌)
8. 起盖,炒匀收水
9. 熄火,上桌
Someone tipped us earlier to season this dish with soy sauce and sugar, we top it up with fried tofu puff and cloud ear fungus, it turns out great so why don’t you give it a try? Wishing you a ROARing Chinese New Year!
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (Set A):
500 g napa cabbage (cut it)
1 pc carrot (peel & slice)
20 g glass noodle
1 pc bean curd skin sheet
10 g cloud ear fungus (soak until softened)
3 pc mushroom (soak until softened, remove stalk & slice)
10 pc fried tofu puff
Ingredients (Set B):
2 pc fermented red bean curd (+2 tbsp sauce & mash it)
1 tbsp soy sauce
Some sugar
500 ml hot water (enough to submerge the vegetables)
2 tbsp oil
Preparations:
1. Fry bean curd skin sheet and glass noodle, drain and set aside
Steps:
1. Heat the wok with oil
2. Add in mushroom, fermented red bean curd and fry
3. Add napa cabbage, fry until softened
4. Add carrot, fried tofu puff and fry evenly
5. Add hot water, soy sauce, sugar to season and fry evenly
6. Add bean curd skin sheet, glass noodle and crush
7. Cover with a lid, bring to boil, switch to medium heat and simmer for 3 minutes (or bean curd skin sheet softened), stir in between
8. Lift the lid, fry evenly
9. Turn off the gas, it’s done!
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
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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!
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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
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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
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???? How to use “Chinese Cheese” (Fermented Bean Curd) #Shorts
Sometimes referred to as “Chinese cheese,” fermented bean curd is a powerful seasoning and flavor agent ???? Here’s how Daddy Lau likes to use the two main varieties: white and red!
What do you like to use fermented bean curd in?
Check out all of our recipes on
#shorts
Stewed Pork Belly with Lotus Root in Red Fermented Beancurd (Simple & Easy Recipe) | Chinese Recipe
#redfermentedbeancurd #stewedporkbelly #lotusrootwithpork #cookingmaidhongkong
Stewed Pork Belly w/ Lotus Root in Red Fermented Beancurd
INGREDIENTS:
300g Pork Belly
Lotus Root
3 Sliced Ginger
8 Cloves Garlic
1 tbsp Shaoxing Wine
15g Rock Sugar
500ml Water
1 tsp Salt (for soaking the lotus root)
Oil
SAUCE MIXTURE:
2 cubes & 1 tbsp sauce of Red Fermented Beancurd
1/2 Tbsp Sugar
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
CORNSTARCH SOLUTION:
1 tbsp Corn Starch
1/2 bowl Water
For full cooking method just click the link below ???????? for anyone interested.
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Gochujang Tofu ????️
Recipe:
Probably my most-cooked tofu recipe! It’s spicy ???? it’s a little sweet ???? and it’s savory. ???? Oh and very garlicky. ????
#veganrecipes #veganfood #veganchef #tofu #tofurecipes #gochujang #whatveganseat