The black soybeans are fermented and salted to create a semi-dried black bean used in stir-fries, stews and sauces.Īlso known as douchi 豆豉, these black soybeans form the base of the classic Chinese black bean paste. The black beans used in this recipe are black soybeans. Ok, so the black beans used in this recipe are not the same as the black beans you would find in chilli bowls or vegan enchiladas. Blended silken tofu will give a thick, creamy texture which acts as an excellent substitute for dairy products. Due to the soft texture, you can blend silken tofu and add it to salad dressings, desserts and sauces. Silken tofu has become very popular in vegan cooking. I also like to make a tofu scramble for breakfast. It is excellent in absorbing the flavours around it. I love adding silken tofu to noodle soups, hot pots and Korean stews. A great small dish served in the summertime. Japanese also serve a silken tofu recipe called Hiyayakko, cold silken tofu topped with soy sauce, chopped scallions and dried bonito flakes. Five minutes later, you have a delicious silken tofu side dish ready to go. Some might add doubanjiang for a spicy version. Generally, you will see silken tofu paired with chopped green scallion with a little bit of garlic and topped with soy sauce. Many cold silken tofu recipes are very simple to make. The thought of eating cold silken tofu may seem odd to you, but in fact, there is a long history of people eating cold tofu. they make for great side dishes for beef or side dishes for fish. Silken tofu resembles soft pudding or set custard in texture. Therefore, it is a great vehicle to carry different bold flavours. Like other types of tofu, silken tofu has a neutral taste. Silken tofu is fragile to touch and will fall apart easily when not handled carefully. It has the highest water content out of all the different types of tofu. Instead, it is undrained and unpressed therefore creating soft, silky tofu. Silken tofu is not pressed like regular tofu. The main difference between regular tofu and silken tofu is the production process. Firmer tofu will have less water, while soft tofu will have more water content and wobbly texture. The different types of tofu differ on how much liquid is extracted from the soybeans during production. Tofu is made of soybeans that are curdled and pressed into blocks. We had this Chinese tofu dish with rice and other Chinese mains like steamed fish, stir fry veggies and claypot stew.

This silken tofu dish recipe is quick and easy that makes a great appetiser or side dish. Matched with the soft, silky tofu and crispy fried garlic, salty fermented black beans and a zesty pickled cucumber, this Asian side dish demonstrates a delicious juxtaposition between flavours and texture. Salty pops of fermented black beans will definitely wake your taste buds! This takes the savoury component of the dish to the next level. Rather than just adding green onion or scallions and garlic as toppings, I mixed fried garlic with the quintessential Chinese flavouring – fermented black bean (douchi 豆豉). This silken tofu recipe is still very simple, but I upped the ante with bolder flavours and more texture. I am not trying to overcomplicate it or add more work. However, for my recipe, I decided I needed something a little more. It is simple, flavourful and has no cooking involved. The original version of the Chinese cold silken tofu recipe with its classic combination of cold silken tofu topped with green onions, garlic and soy sauce is also a winner. This is a great Asian side dish to share with family and friends. I love this silken tofu recipe because it is so easy to make, and the flavours are spot on for me.

Silken tofu recipes