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Yen Tou Fu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)358.02
Carbohydrates (g)-
Total fats (g)40.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The amount of Tofu needed for this recipe is | 2. Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's. | 3. cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute. | 4. Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside. | 5. Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed. | 6. Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish. | 7. Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish. | 8. Serve cold. | 9. Can be refrigerated several days. | 10. Serves 4 without other dishes Serves 8 with other dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 6 pieces firm - - - -
    salt 1 tablespoon - - - -
    rice wine 1/4 cup - - - -
    msg 1/4 teaspoon - - - -
    peanut oil 3 tablespoons 358.02 0.0 0.0 40.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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