Low Carb Yuba

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Information, General

• Soy Milk
  • Soy Milk @ wikipedia.org (02/24)
    • Soy milk is produced by soaking and grinding soybeans, boiling the mixture,
      and filtering out the remaining particulates
    • Soy milk is a stable emulsion of oil, water, and protein

• Tofu Skins
  • Chinese Tofu, Bean Curd, & Seitan @ thewoksoflife.com (02/24)
    • VERY good article

  • Tofu Skin @ wikipedia.org (02/24)
    • Tofu skin (yuba, bean curd skin, bean curd sheet, or bean curd robes) is
      produced during the boiling of soy milk
    • A film forms on the liquid surface
    • The films are collected and dried into yellowish sheets known as tofu skin

  • Tofu Skin Primer @ vietworldkitchen.com (02/24)
    • If the soy milk is super rich and thick (think half-and-half or cream),
      the skin is very fatty, supple, and sublime

• Recipe Suggestions
  • Chinese Tofu and Bean Curd @ thewoksoflife.com (02/24)
    • Bean curd sheets can be used to make dim sum and in soups
    • Dried bean curd sheets must be soaked before use
    • Bean threads or dried bean curd sticks are always sold dried
    • Bean curd sticks must be soaked before use

  • What is Yuba @ thespruceeats.com (02/24)
    • Buddhist monks took slices of yuba and stuffed them with chopped and
      spiced yuba chunks to mimic pork dumplings and sausages
    • You can take sheets of yuba and layer them to create fake chicken,
      roll a pile of tofu skin to make a meatless meatloaf, and wrap this food
      around vegetables and fry it
    • Yuba can be used in soups and stews
    • Raw yuba has a nutty, slightly sweet nuance

  • Dried Beancurd Sticks @ thekitchn.com (02/24)
    • Dried beancurd sticks (dried tofu skin, yuba, fu zhu, or bamboo tofu) is made from the
      skin the forms on the surface of boiled soy milk
    • Yuba has a chewy, somewhat meaty texture (and can substitute for meat)
    • You must rehydrate the dried beancurd sticks
      • Cover them with water
      • Let them sit for at least 8 hours, and up to a day
      • Drain, cut into bite-sized pieces
      • Use as you would meat or tofu
      • They take on the flavors that you cook them in

  • Tofu Skins: Fried, Steamed, Stuffed, Seared @ tastecooking.com (02/24)
    • Place the dried tofu skin in a large bowl and cover with boiling water
    • Place a dinner plate over the noodles to keep them submerged and hasten softening
    • Let soak for at least 1 hour and up to 3 hours
    • Drain the soaking tofu skins, squeeze out the excess water, and add to the pan
    • Cook, stirring frequently, until all of the water has sizzled away

  • What are Yuba Sheets @ brit.co (02/24)
    • Yuba sheets have a mellow, nutty flavor, but a silky, chewy mouth-feel
    • Swap them for pasta
    • Swirl them into soups
    • Use them like wraps
    • Hodo Organic Yuba Sheets (02/24)

  • Yuba @ thekitchn.com (07/19)
    • Yuba is the skin that forms on the surface as soy milk cools
    • Yuba can be purchased fresh or dried
    • Dried yuba sticks should be soaked in water for a few hours
    • Dried yuba sheets can be rehydrated by wiping with a damp towel, or dipping quickly into water
    • Yuba can be used as wrappers, stir-fried, braised, or even deep-fried
    • Yuba can be cut into "noodles"

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Collections

• 15 Best Dried Bean Curd Recipes @ feedgrump.com (02/24)

• What is Tofu Skin? Plus 7 Tasty Recipes @ vegnews.com (02/24)

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Bacon

• Bacon Made with Yuba (Beancurd Skins)
  • Sauce Stache
    • Making Bacon from Fresh Yuba by Sauce Stache @ youtube.com (02/24)
      • This is the ORIGINAL video
      • Make soy milk from soy beans
      • Make Yuba from soy milk
      • OR, just buy the Yuba and rehydrate it (if necessary)
      • Make a marinade
        • 1/3 Cup soy sauce
        • 2 Tbsp Light Oil
        • 2 Tbsp Nutritional Yeast
        • 1 Tbsp Liquid Smoke
        • 1 Tbsp Maple Syrup
        • Pinch of Paprika
        • Ground Black Pepper to taste
        • Pinch of Garlic Powder
      • Soak folded soy skin in mixture
      • Fry in light oil until brown, turning quickly
      • Allow to rest for a moment to dry

    • Making Bacon from Soy Skin by Sauce Stache @ youtube.com (02/24)
      • This is an UPGRADED technique (new video)
      • Soy skin is found as fresh, dried, and fermented
      • It is used in Chinese, Japanese, and Korean cooking
      • He is using Havista Fresh Frozen Soy Skin
        (in the refrigerated section of H Mart)
      • This soy skin is more rigid and durable; it has a better texture
      • He made a fat analog for the bacon (coconut oil and mung bean starch)
      • You can use tapioca starch instead of mung bean starch
      • Bacon Flavor Component
        • Ingredients
          • 2 tbsp Soy sauce
          • 1 tbsp Vegetable oil
          • 2 tbsp Maple Syrup
          • 1 tbsp Brown Sugar
          • 2 capfuls (2 tsps?) Liquid Smoke
          • Dash of Accent (MSG), or sun-dried tomato oil
          • 1 tsp Sweet Paprika
          • 1 tsp Garlic Powder
        • Instructions
          • Whisk all the ingredients together
      • "Fat" Component
        • Ingredients
          • 1 tbsp Coconut oil
          • 1 tsp Mung bean starch (or tapioca starch)
        • Instructions
          • Heat the coconut oil just until it is liquid (just a few seconds)
          • Add the starch a little at a time until you have a light white paste
      • Making the bacon
        • Lay a piece of parchment paper on the table
        • Peel off a tofu skin sheet
        • Fold the sheet in half
        • Press the folded sheet to seal it
        • Paint the "fat" on portions (in the middle) of the folded sheet
        • Fold the sheet in half again (lengthwise), and seal the edges
        • Brush the "fat" on the folded "bacon"
        • Drag the "bacon" through the sauce a few times
        • Let the "bacon" drip
        • Repeat the process for the remaining "bacon" strips
        • Sprinkle a little salt across the tops of the "bacon" strips
        • Sprinkla a little black pepper across the tops of the "bacon" strips
      • Cooking the bacon
        • Add a little oil to an iron skillet on low heat
        • Drop the "bacon" in the pan, pepper-side up
        • Let them cook for a minute, flip, cook a minute
        • Continue this process until they are crispy
        • Brush the "bacon" with the remaining sauce

  • Yuba Bacon @ food.com (02/24)
    • Ingredients
      • 1/4 cup Braggs liquid aminos
      • 1/2 tablespoon hickory liquid smoke
      • 1 cup dried bean curd sheets, soaked
    • Instructions
      • Combine the ingredients and let the yuba soak
      • Heat oil in a skillet
      • Lift yuba out of marinade
      • Stir over medium-high heat until it turns golden brown
      • Yuba must be removed from heat to be crisp
      • Be careful, yuba can burn very rapidly
      • Let rest on a platter for a few minutes before serving

  • Yuba Bacon @ hotforfoodblog.com (02/24)
    • Yuba Bacon by hot for food @ youtube.com (02/24)
      • Hodo Organic Yuba Sheets were limber, not stiff
      • These sheets are refrigerated
      • She did not have to rehydrate the skins
    • Ingredients
      • 1 pkg (5oz / 142g) yuba skins
      • 2 tablespoon low-sodium soy sauce or tamari
      • 1 tablespoon avocado oil (or neutral vegetable oil)
      • 1 tablespoon maple syrup
      • 1/2 tablespoon liquid smoke
      • 1/2 tablespoon nutritional yeast
      • 1/2 teaspoon smoked paprika
      • 1/2 teaspoon garlic powder
    • Instructions
      • Preheat oven to 375 deg F
      • Line 2 large baking sheets with silicone mats or parchment paper
      • In a shallow dish whisk together soy sauce or tamari, oil, maple syrup,
        liquid smoke, nutritional yeast, smoked paprika, and garlic powder until well combined
      • Unfold and separate the yuba sheets
      • Tear the yuba skins into strips or pieces relatively similar in size
      • Place them in the marinade.
      • Use your hands to coat all the yuba in the marinade
      • You can let it sit for 10 minutes or so
      • All the marinade will be absorbed
      • Arrange the pieces slightly spaced apart between the 2 baking sheets
      • Bake for about 15 minutes, checking half way through and flipping the pieces
      • Remove the pieces from the baking sheets
      • You don't want to bake the bacon until it's super crispy
      • It will dry a little more as it cools in some spots

  • Yuba Bacon (Thick or Thin Using Yuba) @ veggiekinsblog.com (02/24)
    • She used fresh, hydrated Yuba that comes in sheets
    • If you are using dried yuba, soak the sheets in warm water until fully hydrated
    • Two options for the Yuba bacon:
      • Thicker bacon: thicker strips of yuba that are prebaked before marinating
      • Thinner bacon: thinner strips of yuba that are NOT prebaked before marinating
    • Ingredients
      • 5 oz yuba sheets
      • 3 tbsp tamari
      • 2 tsp maple syrup or coconut sugar
      • 2 tsp liquid smoke
      • 1 tsp garlic powder
      • 1/4 tsp smoked paprika
      • 1/2 tsp MSG, optional
    • Instructions
      • Preheat oven to 400 deg F
      • For a chewier texture:
        • Peel yuba into thinner strips (aim for about 3-4 sheets of width),
          then slice into bacon-like strips
        • Bake in the oven for about 10 minutes, until lightly golden brown on the edges
      • For a crispier, thinner texture:
        • Peel the yuba into thinner strips (fewer layers)
        • Skip the pre-roast step
      • Marinade step
        • Whisk together your sauce ingredients
        • Place your yuba into the marinade, making sure to evenly coat as much as possible
        • Let sit for roughly 10 minutes
      • Baking step
        • Place your yuba strips onto a lined baking sheet
        • Bake for about 10 minutes, until golden brown
        • If preparing the extra crispy way, keep an eye as they will be prone to burning
        • Once they are darker in color and crispy, remove from the oven

• Bacon made using Paper Tofu
  • Vegan Bacon @ schoolnightvegan.com (02/24)
    • This is made with "paper tofu" which is thicker than yuba
    • Paper tofu has a tiny grid on the surface (like tofu noodles)
    • Ingredients
      • 2 sheets paper tofu
      • 4 tbsp (60 ml) dark soy sauce
      • 4 tablespoon vegetable oil
      • 3 tablespoon liquid smoke
      • 1 tablespoon maple syrup
      • 2 tablespoon beetroot juice
      • 2 teaspoon potato starch
    • Instructions
      • Carefully tear the sheets of paper tofu into rasher-sized strips
      • In a medium bowl, whisk together the remaining ingredients
      • Place the vegan bacon rashers in a small baking tray or container
      • Pour the marinade over the strips
      • Cover and leave to marinate for at least 2 minutes (an hour is better)
      • Alternatively, place in the fridge for up to 8 hours
      • When ready to cook, preheat the grill (aka broiler) to its highest temperature
      • Place a grill rack on a grill tray and spread the vegan bacon over the rack,
        allowing it to ripple and fold over the bars of the rack
      • Brush with some of the remaining marinade
      • Drizzle with a little extra oil
      • Place under the grill for 4 minutes
      • Remove, flip, brush again with marinade and grill the other side
      • The paper tofu will burn easily, so don't take your eye off it.
      • Remove the vegan bacon and serve hot
    • Notes
      • It is also possible to fry this vegan bacon
      • Use a low heat since the bacon burns or crisps very quickly

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BBQ Ribs

• BBQ Ribs (made with Yuba sticks)
  • Barbecued Veggie Ribs @ thriftyliving.net (02/24)
    • Ingredients
      • 200-225g Dried bean curd (yuba) sticks (7-8 ounces)
      • 3-1/2 tablespoons Nutritional yeast
      • 3-1/2 tablespoons Tahini
      • 5 teaspoons Miso
      • 5 teaspoons Vegan margarine, melted
      • 1 teaspoon Paprika
      • 500ml Barbecue sauce (2 cups)
    • Preparing the yuba sticks
      • Put the bean curd sticks into a large bowl
      • Pour boiling water over and let soak until soft enough to cut
      • Then drain and cut into 10 to 15cm (4 to 6 inch) lengths
      • Put sticks back into bowl and cover with fresh boiling water
      • The sticks will float, so weigh them down with a plate on top so they stay submerged
      • Let stand again until the sticks have completely softened
      • Drain and squeeze out excess water, then cut off any hard bits that remain
      • Return sticks to bowl
    • Instructions
      • Preheat oven to 190C (375F)
      • Line a baking tray with parchment paper for easy cleanup
      • Combine nutritional yeast, tahini, miso, margarine and paprika
      • You'll have a thick paste
      • Add this to the sticks in the bowl
      • Use your hands to rub the paste into the sticks until they are evenly coated
      • Lay sticks on prepared tray and bake for 15 minutes
      • Remove from oven, flip sticks over, rotate tray
      • Continue to bake for another 10 minutes, or until starting to crisp
      • Remove from oven and coat with barbecue sauce
      • Flip the sticks over and coat the other side with sauce
      • Return to oven and bake for another 15 to 20 minutes, rotating tray once
      • Makes four servings

  • BBQ Yuba Ribs @ asmy.org.au (02/24)
    • Ingredients
      • 200g dried bean curd sticks
      • 1/2 cup nutritional yeast
      • 1/2 cup peanut butter
      • 2 tablespoons miso
      • 2 tablespoons warm melted butter
      • 2 teaspoons paprika
      • Water
      • 2 cups vegetarian barbeque sauce
    • Instructions
      • Soak the dried bean curd 4-6 hours or overnight in hot water.
      • Drain and cut sticks into 8-12 cm lengths.
      • Squeeze out excess water and drain.
      • Preheat oven to 180°C.
      • Oil a cookie tray.
      • In a large mixing bowl, mix next 6 ingredients together to form a smooth paste.
      • Toss Yuba sticks in and mix until all sticks are evenly coated.
      • Lay side by side one layer thick, on the cookie tray
      • Bake 25 mins or until the bottoms are brown and crisp.
      • Remove from oven and put in mixing bowl with barbeque sauce.
      • Toss well.
      • Lay out on baking tray again and bake at 180°C for 10-15 mins.
      • Serves 5-6

  • BBQ Yuba Ribs (VeganMOFO) @ chowvegan.com (02/24)
    • Ingredients
      • 1 6-ounce package dried bean curd sticks
      • 1/2 cup water
      • 1/4 cup nutritional yeast flakes
      • 1/4 cup smooth peanut butter
      • 2 tablespoon white miso
      • 2 teaspoon smoked paprika
      • 1 cup bbq sauce

  • Chinese BBQ Yuba Ribs @ chowvegan.com (02/24)

• BBQ Ribs (made with Yuba sheets)
  • Yuba Ribs @ avocadosandales.com (02/24)
    • Ingredients
      • 3 large sheets of yuba (sheets, not sticks)
      • 2 tbsp oil
      • BBQ sauce
    • Instructions
      • Soak the yuba sheets until soft
      • Roll very tightly, and slice into 4-6 inch lengths
      • Oil an 8x8 pan
      • Line the yuba sticks up next to each other in the pan
      • Preheat oven to 350 deg F
      • Prepare the BBQ sauce
      • Pour the hot BBQ sauce under and around each yuba stick
      • Bake for 30 minutes or more, depending on desired texture

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Beef

• Beef
  • Vegan Italian Beef Made with Yuba by Thee Burger Dude @ youtube.com (02/24)
    • Vegan Italian Beef @ theeburgerdude.com (02/24)
    • Ingredients for the Jus and Marinade (youtube video)
      • 3 cups of Better Than Bouillon broth
      • 1 tsp oregano
      • 1 tsp dried basil
      • 1 tsp dried parsley
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1 tsp red chili flakes
      • 1 tsp smoked paprika
      • 1 tsp Worchestershire sauce
      • Black pepper, according to taste
      • 2 tbsp molasses (or color and iron taste)
      • 2 tbsp mushroom seasoning
      • Red yeast rice powder (optional, for color)
    • Ingredients for the Marinade (webpage)
      • 2 cups Beefless Broth
      • 1 Tbsp vegan worcestershire
      • 2 Tbsp mushroom seasoning
      • 1 Tbsp Gravy Master (VERY salty version of Kitchen Bouquet)
    • Ingredients for the Jus (webpage)
      • 6 cups Beefless Broth (or veggie broth)
      • 1 Tbsp Worcestershire (vegan)
      • 1/4 cup mushroom seasoning
      • 2 Tbsp nutritional yeast
      • 2-4 Tbsp blackstrap molasses
      • 2-3 tsp Gravy Master (VERY salty version of Kitchen Bouquet)
      • 2 tsp dried oregano
      • 2 tsp dried basil
      • 2 tsp dried parsley
      • 2 tsp onion powder
      • 2 tsp garlic powder
      • 2 tsp smoked paprika
      • Soy sauce to taste (2-3 Tbsp)
      • Salt and Pepper to taste
    • Instructions
      • Shred 2 pkg of Hodo Yuba
      • Place the shreds in a skillet with the marinade
      • Simmer for about 30 minutes

  • Vegan Philly Cheesesteak @ seriouseats.com (02/24)

  • Yuba Reuben @ copymethat.com (02/24)
    • Ingredients for the Yuba
      • 1/2 cup cooked beet, sliced into chunks
      • 1 tbsp allspice berries
      • 1 tbsp peppercorns
      • 1 tbsp coriander seed
      • 1 tbsp mustard seed
      • 1 tbsp red pepper flakes
      • 2 tbsp liquid smoke
      • 2 tsp salt
      • 1/4 cup brown sugar
      • 6 cloves garlic, thinly sliced
      • 1 tbsp tomato paste
      • 1 tbsp soy sauce
      • 1 tsp miso
      • 2 cups water
      • 20 oz Yuba (~5 cups)

• Steak
  • Is This the MOST Realistic Vegan STEAK Yet? by sauce stache @ youtube.com (02/24)
    • Ingredients
      • 3 packages of soy skin, bean curd sheets
      • 2 tbsp Artificial beef broth mix (I use Shanggie)
      • 1 tbsp cocoa powder
      • 1 tbsp beet root powder
      • 1 tbsp black-strap molasses
      • 1 tbsp olive oil
      • 2 tbsp pea protein powder
      • 3 tbsp methycellulose
    • Instructions
      • Open and unfold your soy skin sheets and the layers are separated.
      • Roll the soy skin tight and slice the ends into very thin noodle-like slices.
      • Place the soy skin into a large sauce pan and cover with water
      • Add beef broth mix and bring to a boil, let simmer for 30 minutes
      • Once boiled add cocoa powder, beet root powder, and molasses.
      • Mix together and strain through colander or wire mesh strainer saving broth.
      • Move soy skin to large plate or baking dish to allow it to cool.
      • Once cool, move to a bowl
      • Add olive oil and massage oil into strands separating the soy skin
      • Add pea protein powder and methycellulose and mix together
      • If your mixture feels dry, add some of your saved broth back into the mixture
        about a teaspoon at a time
      • Let sit for 20 minutes
      • Once its rested and the mixture is very moldable, form into 3 steaks.
      • I used plastic wrap to tightly wrap the soy skin and form into
        steak shape about 1 inch thick.
      • Season your steak with kosher salt, garlic powder, and black pepper
      • Cook in cast iron pan with some olive oil over a medium high heat.

  • You've NEVER had a VEGAN STEAK like this by Sauce Stache @ youtube.com (02/24)
    • Ingredients for the marinade
      • 4 grams beet powder (color and flavor)
      • 2 grams cocoa powder
      • 1 gram garlic powder
      • 4 grams of yeast extract (Marmite)
      • 2 grams black-strap molasses (irony taste)
      • 4 grams mushroom extract
      • 250 ml water
      • 15 ml soy sauce
      • 2 ml Liquid Smoke
      • 8 ml white vinegar

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Cracklings

• Fried Tofu Skin
  • Beancurd Skin by Dream Chef Home @ youtube.com (02/24)
    • Dream Kitchen in My House (02/24)
    • She made a fresh beancurd skin, and called it "beancurd skin" AND "tofu skin"
    • She said the beancurd skin and tofu skin are the same thing
    • She fried dried beancurd skin which became a white, crunchy snack
    • She also made a "salad" using fresh beancurd skin

  • Tofu Skin Chips @ baismag.com (02/24)
    • If you use dried tofu skin, start by soaking it in some water;
      this will rehydrate the product and make it cookable
    • Once the skin is soft, cut it in the shape you'd like; I usually go with
      little triangles
    • Put the skin on a plate and add the seasoning of your choice
    • Toss it with your hands
    • Heat some vegetable oil in a pan
    • Once the oil is hot, add your skin to the pan and fry it until golden brown
      and crispy
    • Once it's crispy, remove the chips from the pan
    • You can let them sit on kitchen paper to remove the excess oil

• Dried Bean Curd Knots
  • Experiment Making a Chip-Like Snack Using Beancurd Knots @ reddit.com (02/24)
    • Boiled the dried bean curd knots in salted water to rehydrate them
    • Let them cool, and squeezed the knots to remove the water
    • Let them sit uncovered on a paper towel in the frig overnight (to dry further)
    • Tossed them in a mixture of olive oil, garlic powder, light soy sauce, salt,
      pepper, chili powder, and a sachet of Truvia
    • Put them in the air fryer for 35 minutes at 150 deg C

• Dried Bean Curd Sheets
  • Soy Chicharron Recipe @ vietworldkitchen.com (02/24)
    • Ingredients
      • 2 sheets dried tofu skin, each about the size of a manila envelope
      • Canola oil, for deep-frying
      • Fine sea salt
    • Instructions
      • Break the tofu skin sheets into pieces about the size of the palm of your hand
      • Put some paper on a baking sheet for draining
      • Heat about 3/4 inch of oil in a wok or deep skillet to 360 to 375F (180-190C)
      • Fry each piece of tofu skin, sliding it into the hot oil
      • Use chopsticks in one hand and a skimmer or slotted spoon in the other hand
        to turn the tofu skin over (if needed)
      • The tofu skin will bubble wildly and turn opaque yellow before darkening and
        becoming translucent
      • Drain on paper towel and repeat the frying for the remaining tofu skin pieces
      • Sprinkle with lots of salt and eat
      • The tofu skin chicharrones can be fried hours in advance and kept at room temperature

  • Tofu Guacamole with Yuba Chips @ lettucecook.wordpress.com (02/24)
    • Ingredients
      • 2 sheets of dried yuba, broken up into chip-sized pieces
      • 1/4 cup vegetable oil for frying
    • Instructions
      • Heat the oil in a wok or frying pan until hot
      • Add the yuba pieces in the hot oil, turning them over carefully to fry both sides
      • Remove them from the hot oil when they are puffed and lightly browned
      • This will only take 15 seconds, so be careful not to burn them
      • Drain on paper towels
      • They can be stored in an airtight container after they have cooled

  • Vegan Chicharon, Two Ways by AstigVegan @ youtube.com (02/24)
    • She used dried beancurd sticks, broken into pieces
    • She just fried them, and sprinkled them with sea salt

• Fresh (Refrigerated) Bean Curd Sheets
  • Hodo Yuba Cracklings @ hodofoods.com (07/19)
    • Ingredients
      • 1 5-oz packet of Hodo Yuba sheets (refrigerated)
      • Oil for frying
      • Salt
    • Instructions
      • Heat your frying oil in a pot, saucepan of fryer to 375 deg F
      • Prepare a tray lined with paper towels to drain the yuba on
      • Unfold the sheets of yuba and tear them into 2 dozen squares of approximately 3x3"
      • Fry the sheets without overcrowding your vessel (or they'll stick to each other)
        until puffed up and crisp, which takes 30 seconds to a minute per batch
      • Using a spider, transfer the fried yuba sheets out of the oil and onto the
        paper towels to cool, sprinkling them with a little salt while still warm
      • They are ready to serve as soon as they've cooled and will start to soften over time,
        so be sure to fry them up shortly before serving

  • Soy Rinds @ messyvegancook.com (02/24)
    • Ingredients
      • 80 grams fresh frozen (two large sheets) yuba
      • 15 millilitres (1 tablespoon) soy sauce
      • 15 millilitres (1 tablespoon) white vinegar
      • 15 millilitres (1 tablespoon) Thai seasoning sauce
      • 1/8 teaspoon sugar
      • 1/8 teaspoon white pepper
      • couple pinches salt
      • 360 millilitres (1 1/2 cups) vegetable oil
    • Instructions
      • Cut the yuba into rudimentary 4 x 6 inch pieces
      • Size isn’t all that important, so long as they aren’t too big to fry thoroughly
      • In a large saucepan, mix the soy sauce, vinegar, seasoning sauce, sugar, pepper, and salt
      • Add the yuba pieces and, mix with your hands to coat the pieces with the marinade
      • Heat the pan for a minute or two to aid in the yuba absorbing the liquid
      • Remove the yuba pieces from the pan, placing them on a plate to dry a little
      • Cover a large plate with a few layers of paper towels
      • Heat the oil in a wok to medium heat
      • Adding three pieces of yuba at a time, swiftly use cooking chopsticks or tongs
        to submerge and flip, ensuring each piece is fried thoroughly
      • Do not expect the pieces to maintain their flat sheet shape – they will clump naturally
      • First the yuba will transform from translucent to white, and then it will brown
      • Once the oil stops bubbling around the pieces, they are finished cooking
        (this should only take up to 30 seconds)
      • Remove to drain on the paper towels
      • Allow the pieces to cool and eat as a snack

  • Yuba Chips @ tiktok.com (plant-based pork rind)) (02/24)

• Pictures
  • Tofu Chips (picture) @ tripadvisor.com (02/24)

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Egg Rolls (Bean Curd Rolls)

• Bean Curd Rolls (Fu Pei Guen)
  • Baked Yuba @ vegetariantimes.com
    • Spoon homemade stuffing or filling onto tofu skin sheets
    • Roll the sheets to form mini burritos
    • Place the rolls into a baking dish
    • Ladle a flavorful broth on top
    • Bake in the oven
    • As they cook, the inner layers become soft and the outer layer forms a crunchy crust
    • Serve with a dipping sauce

  • Beancurd Skin Roll (Fu Pei Guen) @ mytrialsinthekitchen.blogspot.com (02/24)

  • Chinese Bean Curd Rolls (Fu Pei Guen) @ seriouseats.com (02/24)

  • Pork-Stuffed Bean Curd Rolls(Fu Pei Guen) @ seriouseats.com (02/24)

  • Steamed Tofu Skin Rolls @ youtube.com (good video) (02/24)

  • Tofu Skin Roll (Yuba) @ woonheng.com (02/24)

  • Vegan Dim Sum Beancurd Skin Roll @ wooheng.com (02/24)

• Egg Rolls with Bean Curd Wrappers
  • Crispy Pork Beancurd Roll @ youtube.com (02/24)

  • Egg Rolls with Tofu Skin @ youtube.com (02/24)

  • Golden Crispy Bean Curd Sheet Rolls by Tony & Karen's Kitchen @ youtube.com (02/24)
    • Max sent me this video

  • Tofu Skin Rolls @ dimsumcentral.com (02/24)

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Fish

• Vegan Tempura & Vegan Fish made from Yuba by Miyoko Schinner @ youtube.com (02/24)

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Fowl

• Chicken
  • 1 Ingredient Plant Based Chicken by Sauce Stache @ youtube.com (02/24)
    • He is using fresh bean curd knots

  • Bean Curd Sheet Vegan Chicken & Vegan Roast Duck by Rice Bowl Tales @ youtube.com (02/24)
    • Interesting techniques; she used toothpicks to hold the folded shape

  • Chef Joya's Viral Vegan Fried Chicken Recipe @ youtube.com (02/24)

  • Chinese Vegetarian Chicken @ blog.fatfreevegan.com (02/24)

  • Tofu Skin Chicken by Sauce Stache @ youtube.com (02/24)

  • Tofu Skin Chicken Drumsticks by Sauce Stache @ youtube.com (02/24)
    • Chicken Drumsticks from Giant Tofu Skins by emmymade @ youtube.com (02/24)
    • Tofu Skin Drumstocks @ emmymade.com (02/24)
    • How to Make Vegan Drumsticks from Tofu Skin @ woonheng.com (02/24)

  • Vegan Fried Chicken @theedgyveg.com (02/24)

• Duck
  • Asian Vegetarian Duck @ youtube.com (02/24)
    • Ingredients
      • 1 pkg dried tofu skins
      • Scallions
      • Cilantro
      • Vegetable oil
    • Marinade
      • 2 Tbsp light soy sauce
      • 2 Tbsp dark soy sauce
      • 1 Tbsp Chinese cooking wine
      • 1 inch ginger
      • 1 1/2 cup water
      • 1 tsp sugar
      • 1 Chinese cinnamon stick
      • 3 cloves
      • 1 star anise
      • 1 Thai chili pepper
    • Instructions
      • First, make the marinade
        • Roughly smash the ginger
        • Pour in the marinade ingredients into a small stockpot
        • Bring to a boil and then simmer for about 5-10 minutes
        • Turn off the stove and let the marinade cool
        • Scoop out the herbs, chili, and ginger from the marinade
          after completely cooled

  • Bean Curd Skin Seaweed Rolls by Irene Yong @ youtube.com (02/24)

  • Chinese Vegetarian Duck @ thewoksoflife.com (02/24)

  • Simple Vegan Duck @ youtube.com (02/24)

  • Vegan Roast Duck @ jackiem.com.au (02/24)

  • Vegetarian Duck
    • Vegetarian Duck, Part 1 @ youtube.com (02/24)

    • Vegetarian Duck, Part 2 @ youtube.com (02/24)

    • Vegetarian Duck, Part 3 @ youtube.com (02/24)

• Goose
  • Vegetarian Goose @ youtube.com (02/24)

  • Vegetarian Goose by Catherine's Kitchen @ youtube.com (02/24)
    • Max sent me this link

• Turkey
  • Baked Yuba @ vegetariantimes.com
    • Spoon homemade stuffing or filling onto tofu skin sheets
    • Roll the sheets to form mini burritos
    • Place the rolls into a baking dish
    • Ladle a flavorful broth on top
    • Bake in the oven
    • As they cook, the inner layers become soft and the outer layer
      forms a crunchy crust
    • Serve with a dipping sauce

  • Yuba Turkey Loaf @ drmcdougall.com (02/24)

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Ham (Cha Lua Chay)

• Cha Lua Chay (Vietnamese Vegetarian Ham) by Boriville @ youtube.com (03/24)
  • Ingredients
    • 1 package Fresh Bean Curd Sheets
    • Banana Leaves
    • 1/2 tsp White Pepper
    • 1 tsp Kosher Salt
    • 2 tsp Sugar
    • 1 tsp Mushroom Seasoning
    • 1 Leek (Bottom Half)
    • 1 tsp Baking Soda
    • 3 Tbsp Oil
    • Strings
  • Instructions
    • Cut your Bean Curd Sheets into smaller squares
    • Rinse and wash the Bean Curd
    • Fill a large pot with water, add 1 tsp. Baking Soda
    • Using medium heat, bring to a boil
    • Add in all the Bean Curd
    • Mix until it becomes soften, then take it out
    • Rinse with water again
    • Squeeze out the water and set aside
    • Chop the bottom half of 1 Leek, put in a bowl and set aside
    • In a pan add 3 Tbsp. Oil
    • Add in chopped Leek
    • Saute for a few minutes, remove from heat and put into bowl; set aside.
    • Cut the Bean Curd into small pieces; put in a bowl
    • Add 2 tsp. Sugar
    • Add the Leek
    • Add 1/2 tsp. White Pepper
    • Add 1 tsp. Mushroom Seasoning
    • Add 1 tsp. Kosher Salt
    • Mix well
    • Using a pestle, smash the Bean curd until it has a soggy texture
    • Cut, wash, and wipe some Banana Leaves
    • Lay out 4 layers of Banana Leaves -- 2 going horizontal and 2 going vertical
    • Scoop some Bean Curd, place in the middle
    • Place a string underneath
    • Hold the top and bottom together and fold down; tie with a string
    • Bend 1 end and pull the other end up
    • Fold the end, flip and do the same to the other end; tie with a string
    • Repeat until you use up all your Bean Curd
    • Put into steamer and steam for 1 hour and 30 minutes
    • After 1 hour and 30 minutes remove from steamer and let it cool for at least 1 hour
    • Cut into slices to serve

• Cha Lua Chay by Diem Nauy @ youtube.com (03/24)
  • Ingredients
    • 2 plastic bags ( 16cm x 30cm )
    • 2 baking paper ( 37cm x 42cm )
    • 8 baking paper ( 5cm x 20cm )
    • 4 rubber band
    • 2 cotton threads ( 180cm )
    • 300g dried soybean curd (2 packages of 150g each)
    • 2 liter water
    • 20g salt
    • 2 liter water
    • 1 tsp baking soda
    • 30g white part of leek
    • 1 tbsp cooking oil
    • 8g salt
    • 15g sugar
    • 8g mushroom seasoning
    • 3g pepper
  • Instructions
    • Open the 2 packs and put them into a big rectangular pan
    • Pour in room-temperature water; soak for 30 minutes
    • You should put a heavy object on top to held the dried sheets stay submerged
    • After 30 minutes, the sheets should have bloomed and turned the water cloudy
    • Take the sheets out of the water and drain
    • Remove any hard, shrunken areas and throw them away
    • Then rinse under cool water; wash the bean curd 3 times
    • It will become very fragrant
    • Clean the beancurd until the water is clear
    • Remove the beancurd and squeeze to drain the water
    • Then measure 2 liters of water
    • Add some salt to wash the dried bean curd
    • This helps to make the beancurd firmer, not broken
    • Massage the beancurd in the salt water for 1 minute
    • Squeeze out the water to drain the beancurd
    • Leave the softened beancurd in the strainer
    • Put a pot on the stove, and add 2 liters of water
    • Add 1 tsp baking soda which helps the beancurd become softer
    • If you skp this step, it will take a lot longer to steam, and the
      bologna won't stick together as a block
    • Heat the water until it is boiling, and then put the beancurd in and
      quickly boil it for 20-30 seconds
    • When the beancurd turns white, remove it.
    • If you cook it too long, it will be mushy like tofu
    • Pour the boiled beancurd into a colander to drain
    • The beancurd should be soft but still retain its toughness and firmness
    • Leave the beancurd to dry
    • Chop 30 grams of the white part of a leek
    • Add 1 tbsp of oil to a pan, and fry the chopped leek
    • Add the seasoning to the drained beancurd
      • 8 g salt
      • 15 g sugar
      • 8 g mushroom seasoning
      • 3 g whole peppercorns that have been smashed
      • the fried leek
    • Mix well
    • Let it chill for 15 minutes
    • Squeeze out the water that has been expelled due to the salt and sugar;
      she put the beancurd in cheesecloth to squeeze it
    • She had 800 g of rehydrated beancurd which she used to make 2 "rolls"
    • Place half the beancurd in a plastic bag
    • Squeeze out the extra air, and roll the mass into a log
    • Wrap the roll, and let it chill for 15 minutes
    • Take the rolls out of the plastic bags
    • Then wrap each roll in banana leaves or baking paper (parchment paper)
    • Tuck the ends into the parchment bundle
    • Use 2 smaller pieces of parchment paper to cover each end of the bundle
    • Then use a rubber band to tie it, and to shape the bundle
    • Then use the string to tie the bundle
    • Place the 2 bundles in a steamer for at least 2.5-3 hours
    • The bologna will be very soft when it is hot; let it cool down
    • When it is cool, it shrinks and becomes firmer
    • You can store it in the frig or the freezer

• Cha Lua Chay by Vanh Khuyen Le @ youtube.com (03/24)
  • Very good view of making the roll
  • She does add a little vital wheat gluten

• Chinese Vegetarian Ham @ recipeland.com (03/24)
  • Vegetarian Ham @ chinesefoodmigration.dreamhosters.com (03/24)
  • Ingredients
    • 2 ounces (57 grams) bean curd, dried
    • 3 tbsp soy sauce, tamari
    • 2 tbsp water
    • 1 tsp sugar
    • 1 tsp fennel seeds
    • 1/2 star anise
    • 2 whole cloves, crushed
    • 1/2 tsp peppercorns

• You've Never had Vegan Ham Like This by Sauce Stache @ youtube.com (03/24)
  • This "ham" is based on a Vietnamese Vegetarian Ham Recipe called Cha Lua Chay
  • Cha Lua is the standard version made with ground pork
  • He used a neat Ham Maker to press this together
  • When heated to 190 deg F, the agar activates and binds the vegan ham together
  • Ingredients, main (enough for two "hams")
    • 2 pkgs (300 grams) Dried soy skin/sheet (not tofu paper)
    • 1 pkg Firm tofu, pressed
  • Ingredients for broth
    • 4-6 cups water
    • 1 tbsp mushroom seasoning
    • 1 tsp nutritional yeast
    • Few drops Wilton Gel Pink food coloring (don't use beet powder)
  • Instructions for the soy sheets
    • Leave the soy sheets folded
    • Cut the dried soy sheets into 1-inch wide strips
    • Add the strips into the simmering broth
    • Let the strips simmer for 15-20 minutes
    • Drain the soy strips through a strainer
  • Instructions for the tofu
    • Press the tofu
    • Use a fork to break up the pressed tofu (or potato masher)
    • Add 1/2 tsp Garlic Powder
    • Add 1/2 tsp Smoked Paprika (plus 1/2 tsp Smoked Paprika)
    • Add 1/2 tsp Liquid Smoke (plus a little more)
    • Add 1 tbsp Sesame Oil
    • Add 1 tsp Agar Agar
    • Add 1 1/2 tbsp Soy Sauce
    • Add 1 tsp Maple Syrup (plus 1 tbsp Maple Syrup)
    • Mix gently; you should have a "hamy" tofu
  • Instructions for combining the soy strips and the tofu
    • Add clumps of soy strips to the tofu mixture
    • Add a pinch of salt at a time as you combine the two items
    • After you have added half the soy strips, add some flavoring
    • Add a few turns of fresh black pepper
    • Add 1 tbsp dark brown sugar
    • Add 1 tsp mushroom seasoning
    • He increased the seasonings listed above (to taste)
    • Add 1 tsp Xanthan Gum to water to form a gel
    • Add the Xanthan Gum to the mixture
    • Add 2 tbsp of Tapioca Flour
    • Texture should be thick like ham spread
  • Instructions for cooking
    • Method #1
      • Madax Ham maker @ amazon.com (currently unavailable) (03/24)
      • Line the Ham Maker with a food-safe bag
      • Pour the mixture into the steel cylinder
      • Insert a spring-form lid which will compress the mixture
      • Let the log sit for 1-2 hours in the refrigerator
      • Put the Ham Maker in a pot of boiling water
      • Let it simmer for about 45 minutes
      • Remove the Ham Maker and allow it to cool to room temperature
      • The next day he opened the Ham Maker and removed the ham
    • Method #2
      • Use a sheet of parchment paper
      • Dump the mixture onto the parchment paper
      • Roll the parchment paper as tightly as you can
      • Twist the ends as tightly as possible in opposite directions
      • Wrap the log tightly in aluminum foil
      • Let the log sit for 1-2 hours in the refrigerator
      • He does not say how to cook THIS version of the ham
      • Vietnamese Ham is boiled for 40 minutes
        (after being double wrapped in aluminum foil)

• Rice Paper Prosciutto by Miyoko Schinner @ youtube.com (02/24)
  • Ingredients
    • 1 cup vegetable broth (Brilliant Broth)
    • 1/4 cup Bragg's Liquid Aminos
    • 2 thin slices red beets, OR 1/4 cup beet juice
      (for color, you could use red food coloring)
    • 2 tsp sugar
    • 2 tsp Liquid Smoke
    • Up to 50 sheets of rice paper
    • ~1/3 cup olive oil
  • Instructions
    • Mix your marinade
    • Soak the rice paper in the marinade
    • Rub the olive oil on both surfaces of the wet rice paper
      (to prevent rice paper from sticking to itself)

Top of Page

Knots

• 1 Ingredient Plant Based Chicken by Sauce Stache @ youtube.com (02/24)
  • He is using fresh bean curd knots

• Bean Curd Knots in Spicy Chili Oil @ fullofplants.com (02/24)
  • Ingredients
    • 2 cups dried bean curd knots (also called tofu skin knots)
    • 3 tbsp neutral oil
    • 1 clove of garlic minced
    • 1/2 inch ginger grated
    • 1 tsp red pepper flakes
    • 1 tsp sesame seeds
    • 2 tbsp chopped green onions
    • 2 tbsp soy sauce
    • 2 tsp lime juice
    • 2 tsp maple syrup
  • How to cook the bean curd knots
    • Bring a large pot of water to a boil
    • Once boiling, add the bean curds and cook for about 2 minutes or until tender
    • If you overcook them, they will unknot and may start to fall apart
    • Once the bean curds are tender, drain them and rinse them under cold water
    • Squeeze them well to remove as much liquid as possible

• Experiment Making a Chip-Like Snack Using Beancurd Knots @ reddit.com (02/24)
  • I purchased a bag of bean curd knots from an Asian grocer
  • I boiled them up in salted water to rehydrate them
  • I let them cool and squeezed the bean curd knots to remove all the water
  • I let them sit in my fridge layed out on a paper towel lined tray uncovered
    to dry out further overnight
  • The next day, I tossed them in a mixture of olive oil, garlic powder, sesame oil,
    light soy sauce, salt, pepper, chili powder and a sachet of truvia
  • I put them in my airfryer for 35 minutes at 150 deg C
  • They became a crispy type chip and they were delicious

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Lunch Meat

• Bologna, Meat
  • Bologna @ meatsandsausages.com (04/24)
    • Ingredients for 1000g of meat
      • 3 tsp Salt
      • 1/2 tsp Cure #1
      • 1 tsp White pepper
      • 1 tsp Paprika
      • 1 tsp Allspice
      • 1 tsp Coriander
      • 5/8 cup Water

  • German Bologna @ oldfatguy.ca (04/24)
    • Ingredients for the slurry (for 3 pounds of ground meat)
      • 15 ml (1 tablespoon) kosher salt
      • 10 ml (2 teaspoons) fine grind black pepper
      • 1 ml (1/4 teaspoon) dry mustard
      • 2 ml (1/2 teaspoon) ground celery seed
      • 1 ml (1/4 teaspoon) garlic powder
      • 1/2 ml (1/8 teaspoon) coriander
      • 1/2 ml (1/8 teaspoon) nutmeg
      • 15 ml (1 tablespoon) light corn syrup
      • 125 ml (1/2 cup) water
      • 75 ml (1/3 cups) dry skim milk powder
      • 4.4 grams (3/5 teaspoon) Prague powder #1 (curing salt)
      • 2 ml (1/2 teaspoon) mace
      • 3 ml (1/2 teaspoon) onion powder
      • 17 ml (1 tablespoon plus 1/2 teaspoon) paprika

  • Homemade Bologna @ bigoven.com (04/24)

  • Homemade Bologna @ housewifehowtos.com (04/24)

  • Old Fashioned Homemade Bologna @ justapinch.com (04/24)

  • Real Homemade Bologna @ allrecipes.com (ground beef) (04/24)

• Bologna, Vegan
  • Hot Dogs @ Bonnie's Links (Tofu)

  • How to Make Soy Faux Meat by East Meets Kitchen @ youtube.com (04/24)

  • Tofu Deli Meat @ veganricha.com (04/24)

  • Vegan Baloney @ it doesnttastelikechicken.com (tofu and vital wheat gluten) (04/24)

  • Vegan Gluten-Free Deli Meat by Everyday Vegan Food @ youtube.com (04/24)
    • Ingredients
      • 1 block Extra Firm Tofu, pressed
      • 1 tbsp Nutritional Yeast
      • 1 tsp Paprika
      • 1 tsp Sea Salt
      • 1 tsp Onion Powder
      • 3/4 tsp Garlic Powder
      • 1/4 tsp Nutmeg
      • 1/8 tsp Black Pepper
      • 1/4 tsp Liquid Smoke
      • 1/2 TBSP Ketchup
    • Instructions
      • Add all the ingredients into a food processor
      • Process until smooth
      • Place a large piece of parchment paper on a baking sheet
      • Spread the tofu mixture on the parchment paper
      • Place another piece of parchment paper on top of the tofu mixure
      • Use the back of a small strainer to flatten and smooth the tofu mixure
      • Remove the top layer of parchment paper
      • Bake for 24 minutes at 400 deg F
      • Use a metal ring to cut 4-inch circles in the tofu sheet
      • Flip the circles, and bake for an additional 5 minutes
      • This makes 6 "slices" of bologna

  • Vegan Lunch Meat @ plantifullybasedblog.com (thinly sliced super firm tofu) (04/24)
    • Vegan Meat ANYONE Can Make! No Seitan by Plantifully Based on youtube.com (04/24)
    • Ingredients
      • 1 block (16 ounces/454g) Super firm tofu
      • 1 1/2 cups (360ml) Water
      • 2 tablespoons (30g) Better Than Bouillon, seasoned vegetable base
      • 3 sprigs Rosemary
      • 5 sprigs Thyme
    • Instructions
      • Use a vegetable peeler to thinly slice and peel the tofu
      • If you find some pieces are becoming uneven as you peel it, you can use a
        sharp knife to thinly slice some of the tofu
      • Add the Better Than Bouillon to warm water
      • Add in the tofu and seasonings
      • Bring to a simmer over medium high heat, then reduce the temperature down
        to medium to keep the simmer going
      • Stirring occasionally to make sure all the pieces of tofu are in the broth
      • Simmer for about 15 minutes or until all the vegetable broth has been
        absorbed and cooked off
      • Carefully remove the sprigs of rosemary and thyme
      • Allow the tofu to cool for 5 minutes before transferring into a container

  • Vegan Lunch Meat @ rabbitandwolves.com (04/24)

  • Vegan Mortadella @ veganvvocals.com (04/24)
    • Uses agar-agar to set the vegan loaf

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Miscellaneous

• Food Additives in Soy Products
  • Information
    • Sulfites - USA @ farrp.unl.edu (04/24)
      • Sulfur dioxide (SO2), sodium bisulfite (NaHSO3), potassium metabisulfite (KHSO3),
        sodium metabisulfite (Na2S2O5), potassium metabisulfite (K2S2O5), and
        sodium sulfite (Na2SO3) are allowed as food ingredients in the U.S.
    • Sulfites: Separating Fact from Fiction @ edis.ifas.ufl.edu (04/24)
    • Sodium Hydrosulfite In Iranian Food @ jfsh.tums.ac.ir (PDF) (04/24)
      • Sodium Hydrosulfite is not considered a permitted food additive
      • Sodium Hydrosulfite is permitted in Canada, Japan, and Korea
    • Sulfite Sensitivity FAQ @ www.alergy.org.au (04/24)
  • Not Classified
    • Three Deer Bean Curd Sticks (red bag; 300g): Viet My
    • Asian Taste Dried Beancurd Roll (300g): 99 Ranch
    • Kimbo Bean Curd Strips (noodles; 227 g): 99 Ranch
  • No Additives
    • Asian Taste Dried Beancurd Rolls (short; 300g): 99 Ranch
    • Asian Taste Dried Beancurd Knots (300g): 99 Ranch
    • Havista Fresh Frozen Soy Sheets: H Mart & z.TAO
    • Havista Frozen Soy Skin Knots (orange package): H Mart & z.TAO
    • Havista Frozen Soy Skin Sticks (short sticks; green package): H Mart
    • Havista Spring Roll Soybean Skin (8 oz): H Mart & z.TAO
    • Jiangmen Bean Thred Knots (300g; $5.99): t.ZAO
    • Jiangmen Bean Thred (short; 300g; $5.99): t.ZAO
    • Panda Dried Soy Sheet Knots (150g): 99 Ranch
    • Panda Shanghai Vegetarian Chicken (Thit Ga Chay; balls): 99 Ranch
      • 4 oz serving contains 260 mg Na
    • Panda Thick Soy Sheet (Paper Tofu; 6 sheets; 227 g): 99 Ranch
  • Salts Only (GRID, Tofu Skin, not Soy Skin)
    • Havista Soy Tofu Sheet (grid; Mag Cl): H Mart & 99 Ranch & z.TAO
    • Havista Soy Tofu Sheet, Five Spices (grid; Mag Cl): H Mart & 99 Ranch & z.TAO
    • Havista Soy Tofu Slices (tofu skin noodles; Mag Cl): H Mart
    • K Greens Tofu Shreds (Mag Cl): H Mart
    • K Greens TOFU SKIN (has the tiny grid; 9 oz; Mag Cl): H Mart
    • Morinaga Tofu (Soft and Firm; Ca Cl): H Mart & z.TAO
    • Pulmuone Soon Tofu (extra soft in a tube; 11 oz; Mag Cl): H Mart
    • Pulmuone Spaghetti Tofu (Mag Cl): H Mart
  • Calcium Sulfate
    • Pulmuone High Protein Tofu (14 oz; Ca Sulfate): H Mart
  • Sodium Hydrosulfite (aka Sodium Dithionite)
    • This is NOT considered GRAS in food in the United States
    • AFC Beancurd Sticks (100g; Na3 Phosphate and Hydrosulfite): 99 Ranch
    • Asian Taste Dried Beancurd Sheet (170g): 99 Ranch
    • Asian Taste Dried Beancurd Sticks (170g): 99 Ranch
    • Xiangju Dried Bean Curd (Crysanthemum; 400g): Viet My & 99 Ranch
  • Sodium Hyposulfite (aka Sodium Thiosulphate)
    • This is considered GRAS in alcoholic beverages and table salt
    • Asian Taste Dried Beancurd Sticks (170g): Viet My & 99 Ranch
    • Dragon Brand Beancurd Sheets (170g): t.ZAO
    • Dragon Brand Beancurd Sticks (170g): H Mart & Viet My & t.ZAO
    • Red Leaf Dried Beancurd Sticks (300g): H Mart
  • Sodium Metabisulfite (aka Sodium Disulfite; GRAS in the United States)
    • This is considered GRAS in food preservation, brewing, and wine processing
    • Double Happiness Beancurd Sticks (150g & 300g): H Mart & Viet My
    • Imperial Taste Beancurd Sticks: H Mart
    • Lily Dried Beancurd Sheet (170g): 99 Ranch
    • Qianbaiwei Bean Curd Stick (340g; $5.99): t.ZAO
    • Spring Field Bean Curd Sheet (170g; $3.79): t.ZAO
    • US Trading Company Dried Beancurd Sticks (1 lb; 453g): Viet My
    • Win Luck Trading Bean Curd Stick (340g; $5.99): t.ZAO
  • Sulfur Dioxide
    • Sister Lian Bean Curd Stick (300g; $4.99): t.ZAO

• Latiao or La Tiao (Chinese Spicy Strips)
  • What's Latiao? @ yumsbox.com (03/24)
    • Initially latiao was composed primarily of soybeans, wheat, chili peppers,
      and a blend of distinct Chinese spices
    • In 1998, a severe flood in Hunan led to the soy flour being replaced with the
      cheaper wheat flour
    • Simple recipe for making homemade Latiao:
      • Ingredients
        • 200g of wheat gluten (or tofu skin)
        • 30g of coarse chili powder
        • 20g of fine chili powder
        • 20g of cumin powder
        • 10g of Sichuan peppercorn powder
        • Salt to taste
        • Chicken essence to taste
        • 2 green onions
        • A small piece of ginger
        • 2 cloves of garlic
        • 2 star anises
        • 2 bay leaves
      • Instructions
        • Soak the wheat gluten in water for about 1 minute
        • Ensure the soaking time is controlled well to prevent the gluten from
          becoming too soft or too hard
        • Mix the gluten with some cooking oil to prevent sticking
        • Steam the gluten for about 3 minutes
        • Separate the gluten pieces with chopsticks and set them aside
        • In a pan, add cooking oil and the spices (green onions, ginger, garlic,
          star anise, bay leaves)
        • Fry on low heat until the spices are crispy and aromatic
        • Remove the fried spices
        • Add the prepared chili powder, cumin powder, Sichuan peppercorn powder,
          and salt to the pan
        • Stir until aromatic, then turn off the heat
        • Pour the aromatic chili oil into the gluten, add chicken essence, and mix well
        • Cover the prepared Latiao with cling film
        • Let it rest for an hour to allow the flavors to fully penetrate
        • Once cooled, it's ready to eat

  • Latiao @ msshiandmrhe.com (03/24)
    • Chinese snack known for its spicy flavor and chewy texture
    • It is typically made form gluten flour
    • Other seasonings such as salt, sugar, and various herbs and spices are used
    • The gluten dough is cut into strips and wrapped on bamboo skewers
    • Then the latiao sticks are steamed or simmered
    • Then latiao sticks are removed from the bamboo skewers
    • The latiao sticks are coated with a spicy sauce
    • The latiao sticks can be eated immediately, or air-dried for a few hours

Top of Page

Noodles

• Types of Noodles
  • Chinese Tofu, Bean Curd, & Seitan @ thewoksoflife.com (02/24)
    • Tofu Noodles (Doufu Si) -- shredded tofu
    • Bean Thread (Fu Zhu) -- dried bean curd sticks (yuba sticks)
    • Dried Bean curd sheets -- Fu Pi (tofu skin)

  • Shredded Tofu Noodles @ seriouseats.com (07/19)
    • Bean curd noodles are often called tofu strands or shredded tofu
    • They are found in Chinese markets next to cartons of fresh tofu
    • Tofu strands are sold in various widths (from spaghetti to fettucini)

• Recipes
  • Dan Dan Noodles @ foodnetwork.com (02/24)
    • Ingredients
      • 1/3 cup creamy peanut butter
      • 4 cloves garlic, minced
      • 2 tablespoons grated fresh ginger
      • 2 tablespoons low-sodium soy sauce
      • 1 tablespoon dark brown sugar
      • 1 tablespoon toasted sesame oil
      • 1 tablespoon Chinese black vinegar
      • 1 tablespoon chili oil
      • 1/4 cup low-sodium chicken broth
      • 8 ounces ramen noodles
      • 1/2 cup roasted peanuts, chopped
      • 3 scallions, finely chopped
    • Instructions for sauce
      • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil,
        black vinegar, and chili oil into the bowl of a mini-food processor
      • Process until the mixture is well combined and forms a paste, 1 to 2 minutes
      • With the processor running, gradually add the chicken broth
      • Process until the sauce is creamy and well combined, 1 to 2 minutes
      • Transfer to a large mixing bowl, cover, and set aside

  • Tofu Skin Noodle Salad @ youtube.com (02/24)
    • Max sent me this video
    • These noodles have the "tiny grid"

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Sauces

• Hoisin Sauce
  • Hoisin Sauce @ elavegan.com (03/24)
    • Ingredients
      • 4 tbsp (64 g) date paste
      • 2 tbsp (32 g) creamy peanut butter
      • 1 tbsp (20 g) maple syrup
      • 1/2 tbsp (10 g) molasses or maple syrup
      • 2 tbsp (20 ml) soy sauce or tamari or coconut aminos
      • 2 tbsp (20 ml) rice vinegar
      • 1 tsp (5 ml) sesame oil
      • 1 tsp hot sauce or more to taste
      • 1 clove garlic finely minced or crushed
      • 1/4 tsp five-spice powder
      • 1/2 tsp cornstarch (optional)
    • Instructions
      • Making the date paste
        • Add 2 Medjool dates (or 4-5 small dates) to a bowl
        • Cover with hot water
        • Soak for a couple of minutes until softened
        • Keep 2 tbsp of the water
        • Add the soaked dates and the 2 tbsp of water to the blender
      • Whisk method
        • Add date paste, peanut butter, maple syrup, and molasses to a medium-sized bowl
          and stir with a whisk until smooth
        • Add all other ingredients (except the cornstarch) and mix again until combined
        • You can also blend all ingredients in a food processor or blender until smooth
        • The sauce is medium thick but if you want it to be even thicker and smoother,
          I recommend the saucepan method
      • Saucepan method
        • Add the ingredients along with the cornstarch to a saucepan and stir with a whisk
        • Bring to a simmer and cook on low heat for about 30 seconds
      • Taste the sauce and adjust if needed
    • Notes
      • You can used soaked raisins or dried plums instead of the dates
      • Peanut butter replaces the traditional black fermented soybean paste
      • Five-Spice Powder: pinch of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds
      • Recipe makes about 3/4 cups

  • Keto Hoisin Sauce @ lowcarbyum.com (03/24)
    • Ingredients
      • 1/3 cup Soy sauce
      • 2 tbsp peanut butter smooth with no sugar added
      • 2 tsp Minced garlic
      • 4 tbsp Swerve brown sugar substitute
      • 2 teaspoons Sesame oil
      • 1 1/2 tsp Rice vinegar
      • 2-3 tbp Water as needed

    • Keto Hoisin Sauce @ cassidyscraveablecreations.com (03/24)
      • Ingredients
        • 1/4 Cup Tamari - or gluten-free soy sauce or coconut aminos for soy-free
        • 3 Tablespoons Brown Keto Sweetener
        • 2 teaspoons Sesame Oil
        • 1 Tablespoon Rice Wine Vinegar
        • 2 Tablespoons No-Sugar Added Smooth Peanut Butter - or almond butter
        • 2 Cloves Garlic - minced
        • 1 teaspoon Hot Sauce - to taste, such as sriracha or Red Hot
      • Instructions
        • Add ingredients to a small saucepan over medium heat
        • Adjust the heat to a simmer
        • Simmer until the sauce has thickened and is completely combined, around 3 to 5 minutes
        • Remove from heat to slightly cool; the sauce will thicken as it cools
        • Add water, one tablespoon at a time, to thin if needed
        • Serve immediately or store in the fridge for up to one week
      • Notes
        • Brown sweetener is highly recommended
        • You can use 3 tbsp Allulose with a drizzle of molasses
        • You can use any nut butter you prefer

    • Low Carb Hoisin Sauce @ stepawayfromthecarbs.com (03/24)

  • Spot-On Homemade Hoisin Sauce @ noeggsorham.com (03/24)
    • Ingredients
      • 5 tbsp tamari or soy sauce
      • 4 tbsp low-carb sweetener (erythritol, Swerve, or golden monk fruit sweetener)
      • 1 tbsp unsalted tahini
      • 1 tbsp rice vinegar
      • 1 tbsp water
      • 1 tbsp toasted sesame oil
      • 1 large garlic clove, finely grated
      • 1/2 tsp Sriracha
      • 1/2 tsp Chinese five spice
      • pinch of black pepper
    • Instructions
      • Combine toasted sesame oil and grated garlic in a small pot over medium heat
      • Cook until the garlic’s edges are brown
      • Add in the rest of the ingredients (except for water)
      • Simmer over medium heat for 3 minutes, stirring occasionally
      • Remove from heat
      • Once cool enough to handle, transfer sauce and 1 tablespoon of water into a
        mini food-processor and blend for about 30 seconds to make it smooth
      • Store sauce in an airtight container at room temperature for up to 1 week
        and in the fridge for up to 2 months

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Seasoning

• Chinese Spices
  • 5 Spice Powder
    • Blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns
    • Some recipes also contain ginger, nutmeg, and licorice

• Indian Spices
  • Garam masala
    • Contains black and white peppercorns, cloves, cinnamon or cassia bark, mace,
      black and green cardamom pods, curry leaf, cumin, and coriander

• Mushroom Powder
  • Dried Shiitake Mushroom Powder @ amazon.com (02/24)
    • Ingredients: Sea Salt, Shiitake Mushroom, Garlic, Onion, Green Onion,
      Ginger, White Pepper

  • How YOU can Make MSG at Home by Sauce Stache @ youtube.com (03/24)

  • Magic Mushroom Powder @ nomnompaleo.com (02/24)
    • Ingredients
      • 1 ounce dried porcini mushrooms
      • 2/3 cup salt
      • 1 tbsp red pepper flakes
      • 2 tsp dried thyme
      • 1 tsp black pepper, ground
    • Instructions
      • Pulse the dried mushrooms in a spice grinder until finely ground
      • Transfer mushroom powder to a bowl
      • Add the remaining ingredients
      • Mix thoroughly

  • Mushroom Seasoning @ amazon.com
    • Mushroom powder, salt, mushroom extract, vitamin B, calcium
    • Perfect for soups, veggies, broth, stir fry
    • Can replace MSG
    • Adds umami flavor

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Sheets

• Beancurd Skin by Dream Chef Home @ youtube.com (02/24)
  • Dream Kitchen in My House (02/24)
  • She made a fresh beancurd skin, and called it "beancurd skin" AND "tofu skin"
  • She said the beancurd skin and tofu skin are the same thing
  • She fried dried beancurd skin which became a white, crunchy snack
  • She also made a "salad" using fresh beancurd skin

• Braised Yuba @ veganmos.com (02/24)
  • Ingredients
    • 1 10-ounce package of dried yuba
    • 1 tablespoon canola or other neutral oil
    • 1/2 cup soy sauce
    • 3 tablespoons sugar
    • 3 tablespoons mirin
    • 1 inch-chunk ginger, sliced into thin rounds
    • 1 star anise
    • 1 2-inch stick of cinnamon
    • 1 cup water
    • 1 green onion, sliced
  • Instructions
    • The day or night before, rehydrate the yuba by placing it in a container with
      water to cover. Let sit at room temperature for at least 6 hours and up to a day.
      Remove from the water and pat dry.
    • Cut yuba into 1 inch pieces.
    • Heat oil in a medium skillet.
    • Add the yuba and brown on all sides, turning frequently.
    • Transfer the yuba to a plate.
    • In a medium pot, combine the soy sauce, sugar, rice wine, ginger, anise,
      cinnamon stick, chilies and water. Mix well.
    • Bring the sauce to a boil and then reduce to a simmer.
    • Add the yuba, cover the pot and simmer for 30 minutes.
    • Transfer yuba and any remaining sauce to a platter and top with green onions.
    • Note: if you cannot find dried yuba, you can use frozen yuba sheets. The frozen
      sheets come rolled like filo dough or puff pastry. Just place the frozen sheets in water
      for a few minutes to thaw. Do not unfold the sheets once thawed, simply pat them dry
      and cut them into 1 inch pieces.

• Roast Tofu Skin (Beancurd Skin) @ misschinesefood.com (02/24)
  • Soak dried bean skin in water, and drain
  • Fold the bean curd in half, and again fold it in half
  • Then cut it into three sections
  • Thread a bamboo stick through each folded piece (like sewing)
  • Make a sauce, and set aside
  • Put a little oil in the pan
  • Fry the tofu skin slowly on both sides until slightly browned
  • Add the sauce and continue frying (high heat)

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Soup

• Brilliant Bouillon by Miyoko Schinner @ youtube.com (02/24)
  • How to make powdered mushrooms:
    • Put about an ounce of dried mushrooms in a blender and process until powdered
    • Store it in a jar in the cupboard
    • Add to soups, sauces, or beans to add a bit of umami and flavor
    • For this soup base recipe, I prefer porcini mushrooms, which add depth,
      but shiitake mushrooms are less expensive and more widely available
  • Veggie Soup Base
    • 1/2 cup nutritional yeast flakes
    • 1/4 cup porcini mushroom powder, or 6 tbsp shiitake mushroom powder
    • 1/4 cup light miso
    • 1/4 cup oil (canola or other neutral oil)
    • 3 tbsp soy sauce
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 1 tbsp ground celery seed
    • 2 tsp sea salt
  • Tomato Flavored Veggie Base
    • Make the soup base above in the food processor
    • Add a half-cup of sun-dried tomatoes
    • Process until a relatively smooth paste is formed
  • Chickenless Veggie Base
    • Increase the nutritional yeast to 6 tbsp (instead of 4 tbsp)
    • Use shiitake powder instead of porcini
    • Add 1 tbsp poultry seasoning
  • Instructions
    • Combine all of the ingredients in a bowl
    • Mix by hand with a wooden spoon, or process in a food processor to form a paste
    • Store in a jar in the pantry
  • Notes
    • Makes 2/3 cup base, enough for 36 cups of broth
    • To use, add ~1 tsp of the soup base to a cup of broth

• Got No Beef Stock by Miyoko Schinner @ youtube.com (02/24)

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Soy Wrappers

• Soy Wrappers
  • Mamenori (Mame-nori-san) @ wikipedia.org (02/24)
    • Soybean paper, thin wrappers used for nori, a spring roll wrapper, or as a dessert wrap

  • Yamamotoyamo Sushi Soy Wrapper, Original @ amazon.com (20 count; $12.90) (02/24)

  • Mex-Japanese Fusion Burrito with Soy Wrappers @ robinasbell.com (02/24)

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Sticks (Yuba, Fu Zhu, Beancurd Bamboo, Tofu Bamboo)

• How to Bake the Sticks
  • Spicy Beancurd Strips by cozy and cooking @ youtube.com (03/24)
    • Ingredients
      • Dried beancurd sticks
      • Sichuan pepper
      • 1/2 tbsp broad bean paste with chili
      • 1 tsp sugar
      • 1 tbsp cooking wine
      • 1 tbsp water
      • 1/2 tbsp salt
      • 1 tbsp sesame oil
    • Instructions
      • Soak dried beancurd sticks in water until they soften (several hours)
      • Drain the sticks
      • Slice beancurd into shorter, thinner strips
        • First, cut the sticks into 3-inch pieces
        • Then turn 90 degrees, and cut each piece into thinner strips
      • Add oil to a deep pan on medium-high heat
      • Add sichuan pepper to the oil; wait for flavor to sink in, then remove
      • Add broad bean paste with chili into oil
      • Add the beancurd strips and cover evenly in the oil
      • Add the sugar, cooking wine, a bit of water, salt, and sesame oil
      • Line a baking pan with aluminum foil
      • Place the strips on the pan
      • Bake in oven for 10 minutes at 300 deg F

• How to Fry the Sticks
  • Beancurd Skin Recipe @ tasteasianfood.com (02/24)
    • Fu zhu means "tofu bamboo" in Chinese
    • Cut the beancurd skin into 2-inch sections
    • Place the tofu skin sticks in a large bowl of cold water and soak until soft
    • The endpoint is when they are soft and no longer feel difficult to bend
    • Remove them from water and let them drain in a colander when
      this texture is achieved
    • They will start to break into small pieces if you leave them in the water
      after absorbing more water
    • Bring a pot of water to a boil, then blanch the beancurd skin briefly,
      say fifteen seconds, and remove immediately
    • This step will remove the unwanted smell and sand that might still adhere to it
    • Place them in cold water, and drain
    • Next, mix a beaten egg with a large tablespoon of cornstarch or tapioca flour
      to form a thick slurry
    • Place the drained beancurd skins into the egg mixture to coat each of them evenly
    • Now you can either deep-fry or pan-fry the beancurd skins
    • You can use a non-stick pan and a little oil to fry them at home

  • Fuzhu Recipe by Brother yi chatting @ youtube.com (02/24)
    • Cut the beancurd sticks into 3-inch pieces
    • Drop the pieces into boiling water, and remove
    • Drain the pieces
    • Whisk an egg in a wide bowl
    • Toss the beancurd pieces in the egg to coat them
    • Fry the beancurd pieces in a little oil (in a hot wok)

• How to Broil the Sticks
  • Beancurd Sticks Broiled with Soy Sauce, Ginger, & Honey @ seariouseats.com (02/24)
    • Ingredients
      • 2 tablespoons soy sauce
      • 1 tablespoon honey
      • 1/2 teaspoon coarsely ground white or black pepper
      • 2 teaspoons ginger, grated with a microplane grater or minced
      • 1 teaspoon red pepper flakes, optional
      • 8 ounces dried beancurd, rehydrated in water
    • Instructions
      • Combine soy sauce, honey, pepper, ginger, and red pepper flakes in
        a medium bowl, and set aside.
      • Place the rehydrated beancurd sticks in a pot and cover with water
      • Simmer until tender, about 10 minutes
      • Remove from the water and let cool
      • When you are ready to serve, pat beancurd sticks dry and cut into 2-inch segments
      • Place them on a rimmed baking sheet lined with foil
      • Brush glaze onto beancurd sticks
      • Place them under the broiler and cook until the tops are a little crisp,
        3 to 5 minutes
      • Check during the last minute to prevent scorching
      • Serve immediately
      • This SAME recipe was on the back of the Three Deer Beencurd Stick bag

• How to Braise the Sticks
  • Beancurd Stick Simmered with Chili Bean Paste (Three Deer Beancurd Stick bag)
    • Cut the pre-soaked beancurd sticks into 2-inch segments and set aside
    • Heat the oil in a wok or saute pan until it is simmering
    • Add chili bean paste and stir-fry until it is fragrant, about 20 seconds
    • Add the stock, wine, soy sauce, spices, and segments of tofu skin
    • Simmer until the tofu skin is tender and flavorful, about 20 minutes
    • Season to taste with salt
    • Serve immediately, garnishing with scallions and cilantro

  • Braised Dried Beancurd Sticks @ seriouseats.com (02/24)
    • Ingredients
      • 1/2 package of dried beancurd sticks, about 5 ounces
      • 1/4 cup soy sauce
      • 3 tablespoons sugar
      • 3 tablespoons rice wine, such as Shaoxing
      • 1 inch-chunk ginger
      • 1 star anise
      • 1 2-inch stick of cinnamon
      • 3 to 4 dried red chilies, optional
    • Instructions
      • The day or night before, rehydrate the sticks by placing them in a container with
        water to cover
      • Let the sticks sit at room temperature for at least 6 hours and up to a day
      • Cut the sticks into 3-inch chunks
      • Place them into a medium-sized pot along with the rest of the ingredients
      • Pour enough stock or water into the pot to fully cover the sticks (about 2 cups,
        depending on the size of your vessel.)
      • Simmer for 30 minutes, or until sticks are tender and flavorful
      • Serve warm or tepid

  • Braised Bean Curd Sticks (Yuba) with Mushrooms by Soyasoyang @ youtube.com (03/24)
    • Ingredients
      • 80 g dried bean curd sticks (yuba; bean curd bamboo)
      • 200 g shiitake mushrooms
      • 200 g potatoes
      • 1 tbsp of oil
      • 2 tbsp sliced green onion
      • 1 tbsp sliced garlic
      • 1 tbsp light soy sauce
      • 1 tbsp dark soy sauce
      • 1 tsp sugar
      • 1 tsp salt
      • Starch water (1 tbsp starch + 100 ml water)
    • Instructions
      • Add 1 tsp salt to a large container
      • Break the yuba sticks until they will fit in a round container
      • Add 45 deg C water to cover
      • Use an upside down saucer/plate to hold the yuba sticks under the water
      • Rehydrate for 40 minutes; it will become soft
      • Squeeze out the water
      • Cut the sticks into shorter pieces (~3 cm); set aside
      • Cook the other vegetables and make the sauce (in a wok)
      • Add the yuba sticks, liquid, and cover
      • After cooked, add the starch water to thicken

• How to Flavor the Sticks
  • Chinese BBQ Flavor Tofu Sticks @ vforveganista.com (02/24)
    • Tofu sticks are called "fu zhu"
    • Soak the dried tofu sticks the night before
    • If you forget to pre-soak the fu zhu, you can soak it in warm water for about
      an hour; if you use hot water, it will rehydrate unevenly
    • Slicing the fu zhu diagonally creates more volume and better sauce absorption
    • Bring some water or stock to boil, and cook the tofu sticks for 3-5 minutes
    • Drain the fu zhu and set aside

  • Dried Beancurd Sticks in Garlic Soy Sauce by Extraordinary Taste @ youtube.com (02/24)
    • Soak them in cold water for a few hours
    • Warm water will help to speed up the process
    • Don't use hot water (outside is too soft and inside is too hard)
    • Beancurd sticks float in water
    • Use a plate to weigh them down, or regularly turn them by hand
    • The middle part is relatively harder
    • Discard the soaking water, and drain
    • Rinse the softened beancurd sticks
    • Cut into 3-inch pieces
    • Add the hard pieces to boiling water and cook for a few minutes
    • Then add the remaining (soft) beancurd
    • Cook for 3-10 minutes, depending on your preferred softness
    • Mix the beancurd with the sauce, and serve

• How to Stir-Fry the Sticks
  • Tofu Skin Stir Fry @ foodandwine.com (02/24)
    • Rehydrate the dried tofu skins
      • Bring a large saucepan of water to a boil over high
      • Remove from heat
      • Add dried tofu skin sticks
      • Place an inverted heatproof lid on top of tofu sticks to keep them submerged
      • Let stand until tofu sticks are very pliable and soft, 10 to 15 minutes

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Tofu Pillows (Made from Tofu Skin, aka Paper Tofu)

• Baked Tofu Skin by Chinese Food Hub @ youtube.com (02/24)
  • 
  • Chinese snack trending on Tiktok
  • Ingredients
    • Tofu skin, fresh
    • Salt, chili powder, cumin
  • Instructions
    • Add some salt to water
    • Put the fresh tofu skin to the water and soak for 30 minutes
    • Dry it with a paper towel
    • Cut the tofu skin into small squares, and place in a bowl
    • Add the salt, chili powder, and cumin
    • Mix well to coat the squares
    • Spread the individual pieces on a "tray"
    • The "tray" appears to be a rack that is covered by parchment paper
    • Bake at 190 deg C (375 deg F) for 10 minutes
    • The squares will fill with air and become "pillows"

• A second video @ youtube.com (03/24)
  • His tofu skin seems to be rather thick
  • Fresh tofu skin (paper tofu with the tiny grid) is being used
  • The squares are placed on a wire grid without any parchment paper
  • Even after the squares have become "pillows" you can still see the grid
  • Not every square becomes a "pillow"

• A third video @ youtube.com (03/24)
  • Ingredients
    • 2 thin sheets of bean curd (aka tofu skin)
    • 1 spoonful of salt
    • Water
  • Instructions
    • Add the salt to the water
    • Soak the tofu skin for 30 minutes
    • Cut the tofu skin into strips 2 centimeters wide
    • Turn and cut again so that you have squares that are 2 centimenter wide
    • Lay the squares on a wire grid
    • Bake at 178 deg C for 15 minutes
    • They puffed up perfectly

• Baked Bean Skin by fatty cooking @ youtube.com (03/24)
  • Ingredients
    • 300g thick bean curd
    • Tomato powder
    • Cheese powder
    • Barbecue material
    • 5g Salt
    • Shimizu
  • Instructions
    • Add 15 grams of salt to about 1.750 grams of clean water
    • Soak thick tofu skins (thousands of skins) in clean water for 15 minutes
    • Be careful not to exceed the time, the skin will absorb water and thicken
    • Take out the tofu skin and dry the surface water
    • Cut the tofu skin into a 1.5cm*1.5cm square with a knife
    • Preheat the oven at 180 deg C for 3 minutes
    • Place the squares on a baking sheet
    • Sprinkle the desired spices on the squares
    • Put the squares in the oven, and bake at 180 deg C for 15 minutes
    • After the tofu skin is drummed, take out of the oven
    • While hot, sprinkle tomato powder, cheese powder, salt and pepper

• Roasting Bean Curd by Exceptional kitchen @ youtube.com (03/24)
  • Instructions
    • Add salt and water to a container
    • Stir until the salt is dissolved
    • Add dried tofu (called dried tofu in the Northeast, but some people
      call it bean skin in the south)
    • Some people call this thing a thousand sheets
    • Dried tofu is thin and thick
    • Don't choose too thin or too thick
    • Soak in the water for about half an hour
    • Use a paper towel to blot the surface of the tofu
    • Then cut into small pieces
    • Put the squares into a bowl
    • Add the desired spices
    • After the squares have been evenly coated, place them on a baking sheet
    • Bake at 190 deg C for about 15 minutes
    • The thickness of the dried tofu varies iwth the water content
    • The pillows should be very crispy

• Super Fire Roasted Bean Curd by Hakka sister show @ youtube.com (03/24)
  • She placed the squares on a bare metal rack in the oven

• Some success @ youtube.com (03/24)
  • He tried 180 deg C for 8 minutes
  • Then he tried 190 deg C for 8 minutes

• An attempt by a young lady @ youtube.com (03/24)
  • A young lady attempts to make the tofu skin "pillows"
  • She places the squares on parchment paper on a baking tray
  • She bakes them at 180 deg C for ??? minutes
  • The squares just burn without puffing up
  • She tries again with another batch of squares
  • Again the squares do NOT puff up
  • She tries a third time, and SOME of the squares DO puff up

• Another attempt by a young man @ youtube.com (03/24)
  • He places the square on a baking sheet that has been lined with aluminum foil
  • Only a few of the squares puff up
  • He dries the tofu skin better and cuts smaller squares; they DO puff up
  • The smaller ones are half the size of his first attempt

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Tofu Skin (Paper Tofu; Soy Tofu Sheet; Qian Zhang; dou pi; doufu pi)

• Tofu Skin @ thewoksoflife.com (02/24)
  • Tofu skin (doufu pi) is a type of tofu that has been compressed into thin sheets
  • The sheets have a "tiny grid" on the surface
  • Havista Soy Tofu Sheet (8/8 inches; 500g package) in the refrigerated section
  • Separate each layer before cutting the tofu sheets
  • You can soak the sheets in warm water for 5-10 minutes to soften them
  • In extreme cases, you can give them a quick dip in boiling water
  • I skip this step because I like my tofu sheets with a little bite to them

• Tofu Sheets, 3 Ways by Chinese Cooking Demystified @ youtube.com (02/24)
  • Tofu Sheet (Qian Zhang; dou pi) is probably her favorite tofu product
  • This is a hyper-firm tofu that is like al dente noodle sheets
  • It is made by scooping douhua (tofu pudding) into a tiny press one thin layer at a time
  • The Soy Tofu Sheet will have a tiny little grid on the surface
  • You should find this at 99 Ranch (Havista Soy Tofu Sheet or Soy Tofu Slices)
  • She added 2 tsp of baking soda to 1 liter of boiling water and blanched
    the tofu skin for 2 minutes; this will make the tofu sheets whiter and fluffier
  • You can change the water a few times to remove the baking soda taste

• Most Under-Used Type of Tofu by Leroy Vgang @ youtube.com (02/24)
  • Ingredients
    • 2 tsp Canola oil (for frying)
    • 150g Tofu sheets, cut into triangles or rectangles
    • 1 clove Garlic, minced
    • 3 stalks Green onion, sliced, white and green part separated
    • 1/2 cup Water
    • 1 tbsp Light soy sauce
    • 1/2 tbsp Dark soy sauce
    • 1/2 tbsp Shaoxing wine
    • Pinch Chinese five spice powder
    • 1/2 tsp Vegetable stock powder
    • 1/4 tsp Sugar (to taste)
    • 1 tsp Cornstarch
    • Chilli oil (optional, for garnish)
  • Instructions
    • Cut the tofu sheets into triangles or rectangles
    • Mix the ingredients for the marinade
    • Fry the tofu skin, garlic, and green onions in a little Canola oil
    • Add the sauce and mix; let it simmer for 1-2 minutes
  • Notes
    • The texture of tofu skin is dense and meaty
    • You can definitely see the "tiny grid" on the tofu skin
    • This dish is called Vegetarian Duck
    • He does not blanch with baking soda because that makes the tofu skin too soft

• Chinese Tofu Sheet Stir-Fry @ thewoksoflife.com (02/24)
  • Havista Soy Tofu Sheet -- plain and spiced (Five Spices)
  • Separate each layer before cutting the tofu sheets
  • You can soak the sheets in warm water for 5-10 minutes to soften them
  • You can also dip the sheets in boiling water to soften them

• Vegan Bacon @ schoolnightvegan.com (02/24)
  • This is made with "paper tofu" which is thicker than yuba
  • Paper tofu has a tiny grid on the surface (like tofu noodles)
  • The actual recipe is found in the "Bacon" section of this webpage

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Shopping

Amazon	Carrollton Plaza	99 Ranch, Carrollton
H-E-B	H Mart, Carrollton	Zion Korean, Lewisville
Kroger	H Mart, E Plano	z.TAO, Plano
Trader Joe's	H Mart, Dallas	Komart, Dallas

• American Stores
  • Amazon
    • Yamanotoyamo Sushi Soy Wrapper, Spinach Green (20 count; $9.97) (02/24)

    • Yamamotoyamo Sushi Soy Wrapper, Original @ amazon.com (20 count; $12.90) (02/24)

    • Yamamotoyama Soy Wraps, Sesame @ amazon.com (20 count; $11.75) (02/24)

  • HEB
    • HEB Plano (02/24)
      • Location
        • 6001 Preston Road, Suite 100, Plano, TX 75093
        • SW corner of Preston and Spring Creek Pkway
        • Parkwood North to Windhaven; East to merge with Spring Creek; East to Preston
        • Mon-Sun: 6:00 am - 11:00 pm
      • Aisle 6:
        • Colgin Natural Mesquite Liquid Smoke (Aisle 6; 4 oz; $1.96) (03/24)
          • 0 mg Na per serving
      • Aisle 8:
        • Herb-Ox Sodium Free Beef Bouillon (Aisle 8; 8 ct; $1.90) (02/24)
          • Herb-Ox Sodium Free Beef & Chicken Bouillon @ amazon.com
            (50 pkts each; 100 pkts total; $26.99) (03/24)
        • Herb-Ox Sodium Free Chicken Bouillon (Aisle 8; 8 ct; $1.90) (02/24)
        • Knorr Zero Salt Powder Bouillon Beef (Aisle 8; 2.6 oz; $3.62) (02/24)
        • Knorr Zero Salt Powder Bouillon Chicken (Aisle 8; 2.6 oz; $3.62) (02/24)
      • Aisle 10:
        • Bob's Red Mill TVP (Aisle 10; 12 oz; $3.93) (02/24)
        • Nu-Salt (3 oz): $1.44 (03/24)

    • Frisco
      • 4800 Main Street, Frisco, TX, 75033

  • Kroger
    • Colgin Liquid Smoke Natural Hickory @ kroger.com (Aisle 11; $2.29) (03/24)
      • Ingredients: Water, Hickory Smoke Flavor, Vinegar, Molasses, Caramel Color and Salt
      • 10 mg Na per tsp

  • Trader Joe's
    • Trader Joe's Tofu Sheets, Frozen @ traderjoes.com (6.35 oz; $2.99) (02/24)
      • These are actually soy sheets, NOT tofu skin (with tiny grid)

• Asian Grocery Stores
  • Carrollton Plaza Supermarket
    • Location
      • 3040 N Josey Ln, Carrollton, TX 75007
      • SE corner of Frankford and Josey
      • Hours: 08:30 am - 09:30 pm
    • Items, Dry
      • Aisle 3 (left side):
        • McCormick Yellow Food Coloring: $4.49
        • Butterfly Dark Yellow Color: $2.49
        • Lemon Powder: $5.99
      • Aisle 9 (left side): Shriracha Sauce
      • Aisle 10:
        • Right side: Ayan Satay Indonesian: $5.99
        • Right side: Sambal Matah (chili relish): $4.99
      • Aisle 11:
        • Left side: Best Fried Onions: $6.99
        • Left side: ACS Soybean Crackers (Indonesian): $3.99
        • Left side: Madam Pum Peanut Satay Sauce: $3.49
        • Right side: Lemon Powder: $5.99
        • Right side: Dried Sliced Licorice
      • Aisle 12 (right side):
        • Asian Taste Dried Beancurd Sticks (170g): $3.49
        • Double Happiness Beancurd Sticks (150g): $3.99
        • Double Happiness Beancurd Sticks (300g): $5.99
        • Dragon Brand Beancurd Sticks (170g): $3.99
        • Three Deer Bean Curd Sticks (red bag; 300g): $4.99
        • US Trading Company Dried Beancurd Sticks (1 lb; 453g); $6.99
        • Xiangju Dried Bean Curd (Crysanthemum; 400g) $8.99
        • Fried Bean Curd Sheet: $6.99
        • Fried Soybean Roll: $5.99
        • Shanyuan Dried Shiitake Mushrooms (100g): $5.99
      • Aisle 13:
        • Left side: Rice Cakes
        • Right side: Roasted Sesame Seeds
      • Aisle 14 (left side): Sukina Roasted Nori sheets: $3.49
    • Items, Refrigerated
      • Doan Fried Soybean Puffs: $3.99
      • Calco Fresh Soy Bean Curd (20 oz): $1.99
    • Items, Frozen
      • Aisle 6 (right side): Fresh Frozen Bean Curd Sheets (16 oz)
      • Aisle 7 (right side #14): Frozen Beancurd Knots & Rolls
      • Aisle 7 (right side #15): Fresh Frozen Bean Curd Sheets (16 oz)
      • Aisle 7 (right side #15): Fresh Frozen Bean Curd Sheets (8 oz): $6.99
    • Items in front of Aisle 12:
      • Mushroom Seasoning (500 g): $9.99

  • H Mart, Carrollton (02/24)
    • Location
      • 2525 Old Denton Rd, #200, Carrollton, TX 75007
      • NW corner of Old Denton Rd & George Bush
      • Hours: 8:00 - 23:00
    • Items, Dry
      • Aisle 1 (right): rice paper
      • Aisle 2:
        • Left front: fish pan
        • Left rear: Square Egg Fry Pan: $9.99
        • Left rear: Potato starch
        • Left rear: Roasted soybean powder
        • Left rear: Wang Mung Bean Starch: $6.99
      • Aisle 3:
        • Left front: S&B Oriental Curry Powder: $4.99
        • Right front: Butterfly Dark Yellow Food Coloring: $0.99
        • Right front: Butterfly Dark Red Food Coloring: $0.99
        • Right front: Agar-Agar: $1.99
        • Right front: Lemon powder: $4.99
        • Right front: Mama Sita's Stew Base Mix: $1.49 (no salt)
        • Left rear: Dried Mushrooms
        • Left rear: Double Happiness Beancurd Sticks (150g): $3.99
        • Left rear: Dragon Brand Beancurd Sticks (170g): $3.99
        • Left rear: Red Leaf Dried Beancurd Sticks (300g): $3.99
        • Right rear: Yamamotoyamo Soy Wrappers
      • Aisle 6:
        • Left front: BBQ sauce, Worcestershire Sauce
        • Left rear: Dynasty Thai Chili Garlic Sauce
        • Right rear: Surasang Kimchi Ketchup: $6.99
          • Item No: 05292 (made in South Korea)
          • Supplier: Samjin Globalnet; Distributor: Wang Globalnet
      • Aisle 7:
        • Left front: coconut milk
        • Left rear: Ayam Satay Sauce Indonesian: $5.99
          • 2 tbsp contain 75 mg of sodium
          • Carrollton Plaza also sells this sauce for $6.99 (three varieties)
        • Right rear: Madam Pum Instant Red Curry (Thai): $3.99
        • Right rear: Sriracha Sauce
      • Aisle 10:
        • Left rear: Bell's Seasoning: $3.99
        • Left rear: Goya Annatto Seeds (Anchiote): $3.49
        • Right rear: Knorr Zero Salt Beef: $3.99
        • Right rear: Knorr Zero Salt Chicken: $4.49
        • Right rear: Knorr Zero Salt Roasted Garlic: $4.49
        • Right rear: Nu Salt: $1.49
        • Right rear: Salsas Ina Soy Sauce (5 fl oz): $1.99
          • Near the maple syrup
          • Ina Salsa Soya
          • 1 tbsp contains 65 mg of sodium!
    • Items, Refrigerated (North Side by veggies)
      • Havista Frozen Soy Skin Knots (orange package): $3.99
      • Havista Frozen Soy Skin Sticks (short sticks; green package): $3.99
      • Havista Soy Tofu Sheet (grid): $4.99
      • Havista Soy Tofu Sheet, Five Spices (grid): $4.99
      • Havista Soy Tofu Slices (tofu skin noodles): $2.99
      • Havista Spring Roll Soybean Skin (8 oz): $4.99
      • Havista Fresh Frozen Soy Sheets: $4.99
      • House Food Tofu Shirataki Noodles: $1.99
      • K Greens Tofu Shreds: $4.99
      • K Greens TOFU SKIN (has the tiny grid; 9 oz): $4.99
      • Morinaga Tofu (Soft and Firm): $1.99
      • Pulmuone High Protein Tofu (14 oz): $2.99
      • Pulmuone Soon Tofu (extra soft in a tube; 11 oz): $1.99
      • Pulmuone Spaghetti Tofu (expensive for what you get): $3.99
      • Soy milk
    • Items, Refrigerated (South Side by bakery)
      • Rice Shirataki Noodles: $3.99
      • Shirataki Noodles (various kinds)
      • Prepared Bean Curd

  • H Mart, Plano (02/24)
    • Location:
      • 3320 K Ave, Plano TX, 75074
      • NE corner of Parker & K Ave (east of I-75)
    • By eggs: Havista Soy Tofu Sheet (Paper Tofu)
    • Aisle 3:
      • Double Happiness Dried Beancurd Sticks
      • Dragon Brand Dried Beancurd Sticks
      • Agar Agar Strips: $2.99
      • Dried mushrooms
    • Aisle 4: McCormick Yellow Food Coloring
    • Aisle 8:
      • Haio Crispy Rice Snack (320 g): $6.99
      • Korean Cracker (Corn Snack; 400g): $14.99

  • H Mart, Dallas (03/24)
    • Location:
      • 2534 Royal Lane, Dallas, TX
      • Southeast corner of Royal Lane and Reeder Rd (east of I-35)
      • Construction will be completed by December 2025
      • International Mart Sign Mall is across the street (on the north side)
      • Koreatown Dallas is a 1.6-mile stretch on Royal Lane between Luna Rd and Harry Hines

  • 99 Ranch Market (02/24)
    • Location
      • 2532 Old Denton Rd, Carrollton, TX 75006
      • SE corner of Old Denton & Trinity Mills Road
      • Located in Carrollton Town Center
      • Hours: 9:00 am - 9:30 pm
    • Items, Dry
      • Aisle 4: Soy Milk, canned
      • Aisle 5 (left side): Rice crackers
      • Aisle 6 (right side): Tropics Chicharon (4 oz): $3.49
        • 1/2 oz (14 g) contains 120 mg NA
        • Walmart: Mac's Chicharrones Original Flavor (12.25 oz bag): $4.67 (02/24)
          • 1/2 oz contains 150 mg NA
      • Aisle 7:
        • Right Side:
          • AFC Beancurd Sticks (450g): $4.99
          • Asian Taste Dried Beancurd Rolls (short; 300g): $4.89
          • Asian Taste Dried Beancurd Sheet (170g): $6.49 & $2.95 (broken)
          • Asian Taste Dried Beancurd Sticks (170g): $3.79
          • Asian Taste Dried Beancurd Roll (300g): $4.19
          • Asian Taste Dried Beancurd Knots (300g): $4.89
            • Amazon: $9.49 (02/24)
          • Lily Dried Beancurd Sheet (170g): $4.29 --> $2.99
          • Panda Dried Soy Sheet Knots (150g): $3.39
          • Xiangju Dried Bean Curd (340g): $4.99
          • Has yuba sheets, sticks, and knots
          • Dried mushrooms
        • Left Side:
          • Mama Sita's Stew Base Mix: $1.99
          • Mung Bean Starch: $8.99
          • Oriental Beef Spices: $1.73
          • Roasted Rice Powder: $1.69
      • Aisle 12 (right side): Nori sheets
    • Items, Refrigerated
      • By Veggies:
        • Havista Soy Tofu Sheet (Paper Tofu; Original & Five Spice): $5.99
        • Kimbo Bean Curd Strips (noodles; 227 g): $?.??
        • Morinaga Tofu (several types): $2.29
        • Panda Thick Soy Sheet (Paper Tofu; 6 sheets; 227 g): $3.19
        • Panda Shanghai Vegetarian Chicken (Thit Ga Chay; balls): $4.19 (03/24)
      • Aisle 11:
        • Soy Milk
        • Calco Fresh Tofu: $2.59
    • Items, Frozen (by the Deli)
      • Soy sheets, soy knots, bean curd sheets
      • Spring Farm and Panda brands
    • Items, Deli
      • Has bean curd rolls (deli counter)
      • Has spring rolls made with soy wrappers (deli counter)

  • Daiso
    • In the same shopping center as 99 Ranch
    • 2540 Old Denton Rd Carrollton, TX 75006
    • Mon-Sat: 9:00 am - 9:00 pm; Sun: 10:00 am - 8:00 pm
    • Japanese snacks; Japanese variety-store

  • Teso Life
    • In the same shopping center as 99 Ranch
    • 2540 Old Denton Rd Carrollton, TX 75006
    • Mon-Thu: 11:00 am - 9:00 pm; Fri-Sun: 11:00 am - 10:00 pm
    • Japanese snacks

  • Zion Korean Market
    • Location:
      • 2405 S Stemmons Fry, Lewisville, TX 75067
      • Mon-Sun: 9:00 am - 9:00 pm
      • Inside Vista Ridge Mall (northeast building)
      • East of I-35 and north of 121
    • Aisle 1
      • Frozen fried bean curd (Abura Age; 35g): $2.79
    • Aisle 7
      • Left: Pulmuone Soon Tofu: $1.99
      • Left: Morinaga Tofu: $2.49
      • Left: Tofu Shirataki noodles: $2.49 and $2.99
      • Center: HS Food Korean Corn Snack (220 g): $4.99
        • These are shaped like a feather headdresses (crown?)
        • Serving only contains 40 mg sodium
        • Ingredients: corn powder, baking powder, salt, sodium saccharin, and yellow color

  • z.TAO Marketplace (02/24)
    • Location
      • 2049 Coit Rd, #300, Plano, TX 75075
      • NW corner of Park and Coit Rd (across from ALDI)
      • Hours: Sun-Thu: 9:00 am - 9:00 pm; Fri-Sat: 9:00 am - 10:00 pm
    • Items, Dry (Aisle 5)
      • Spring Field Bean Curd Sheet (170g): $3.79
      • Short Bean Curd Sticks (170g): $3.79
      • Bean Curd Threads & Knots (300g): $5.99
    • Items, Refrigerated
      • Havista Fresh Frozen Soy Skin (260g): $4.99 (03/24)
      • Havista Frozen Soy Skin Knots (250g): $4.99
      • Havista Spring Roll Soybean Skin: $4.99
      • Havista Soy Tofu Sheet (blue package; grid): $6.49
      • Havista Soy Tofu Wraps (Five Spices; round): $6.49
      • Morinaga Tofu, assorted: $2.59
      • Northern Food Frozen Soy Sticks: $4.49
      • Vegetarian "Chicken" Slices
    • Items, Frozen (Vegetarian Section)
      • Dragon Brand Bean Curd Knots: $3.59
      • Dragon Brand Bean Curd Sheets: $3.59
      • Frozen Fried Tofu: $2.99
      • Frozen Fresh Beancurd Sticks
      • Soya Treasure Buns: $5.99

  • Komart Marketplace
    • Location
      • 2240 Royal Lane #306, Dallas, TX 75229
      • West of I-35 & south of Royal Lane
      • Luna road south of 635 to Royal Lane; then east on Royal Lane
      • Mon-Sun: 8:30 am - 10:00 pm
    • Aisle 1:
      • HS Food Korean Corn Snack: $5.99 ($4.99 @ Zion Korean Market)
    • Aisle 5:
      • Assi Shiitake Mushroom Powder: $5.99
      • S&B Oriental Curry Powder: $4.99
        • S&B Oriental Curry Powder @ amazon.com (3 oz; $7.49) (04/24)

  • Weee! (America's Largest Online Asian Supermarket) (03/24)
    • Havista Fresh Frozen Soy Skin (red package; 260g): $4.99 (03/24)
    • Havista Frozen Soy Sticks (green package; 300g): $4.39 (03/24)
    • Havista Soy Tofu Roll (blue package; 500g): $5.99 (03/24)
    • Havista Soy Tofu Sheet (red package; 500g): $5.99 (03/24)
    • Havista Soy Tofu Sheet (blue package; Paper Tofu; original flavor; 500g): $5.99 (03/24)
    • Havista Soy Tofu Slices (blue package; Paper Tofu; original flavor; 500g): $5.99 (03/24)
    • Havista Soy Tofu Slices (red package; Five Spices; 500g): $5.49 (03/24)
    • Morinaga Tofu, Extra Firm (349g): $1.79 (03/24)
    • Morinaga Tofu, Extra Soft (340g): $2.29 (03/24)
    • Pulmuone Soon Tofu, Extra Soft (11 oz): $1.49 (03/24)

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Tools

• Ham Maker
  • Keissco Ham Maker @ amazon.com ($27.99) (03/24)
    • 304 stainless steel, 6.5" H, 4" D; capacity = 1.5 L
    • Thermometer: 0-248 deg F (0-120 deg C)
    • Instructions
      • Cube all of your meat into 1" chunks and run 2/3 of it into a meat grinder
      • Once done grinding put all of the meat together (chunks and ground meat in a bowl)
      • Add other ingredients and spices to meat; mix very well
      • Line the ham maker with a plastic bag
      • Once mixing is completed, stuff all of the meat (2lbs) into the ham maker
      • Place cover plate equipped with spring on top of your meat (spring facing up)
      • Pressing on the spring and close cover properly
      • Marinate for 24-48 hours in the fridge
      • After the marinating period is complete, place the ham maker in a pot filled with water
      • The water level should be equal or higher than meat level
      • Cook for 1.5-2 hours in water temp 185 deg F (785 deg C)
      • When meat reaches 170 deg F (77 deg C) remove the ham maker from water
      • Cool the ham maker in cold water and refrigerate for few hours or overnight
      • Remove ham from the ham maker
      • Pour hot water on the ham maker chamber for a few seconds to help remove the meat easily
      • Slice meat to your desired thickness
    • Hints
      • Do not leave the thermometer inside the Ham maker during cooking
      • How to remove the pressed ham
        • Run warm water around the outside of the ham maker
        • Remove the lid
        • Invert the ham maker onto a plate
        • The pressed ham will slide out
        • If it doesn’t slide out, run the ham maker under more warm water and try again
    • Turkey loaf
      • 2 lb turkey meat
      • 1 tsp thyme
      • 1 tsp marjoram
      • 1.5 tsp salt
      • 1 tsp celery salt
      • 1 tsp black pepper
      • 1/2 tsp sugar
      • 3 tsp gelatine
      • 1/2 cup water
      • 1 red pepper, cut into small pieces

  • Madax Ham Maker @ amazon.com (currently unavailable) (03/24)

• Steamers
  • Bamboo Steamer
    • Bamboo Steamer Demo @ youtube.com (03/24)

    • Bamboo Steamers @ youtube.com (03/24)
      • Soak your bamboo baskets
      • Use a banana leaf or parchment paper in your steamer basket
      • You can use cabbage as a liner
      • Add salt to water; add a little tea to the water

  • How to Steam without a Steamer Basket
    • How to Steam Food without a Steamer (Mad Genius Tip) @ youtube.com (03/24)
      • You need aluminum foil, a deep skillet, and a heat-proof plate
      • Make 3 balls of aluminum foil
      • Place balls in the skillet (in a triangle)
      • Place seasoned food on a plate
      • Place the plate on top of the balls
      • Add about 1 inch of water to the skillet
      • Put lid on top
      • Boil the water, and then lower the heat a little

    • How to Steam without a Bamboo Steamer @ youtube.com (03/24)
      • A glass lid or metal lid will collect condensation and drip on your food
      • Lay a base of grease-proof paper in the basket (with the food on top)
      • Don't let your food touch the sides of the container
      • Wrap the glass/metal lid with a clean cloth (cloth cover the underside of the lid)
      • Use a large stew pot
        • Pour water into the large stew pot
        • Place a bowl into the water (to act as a base)
        • Place a plate on top of the bowl
        • Place a piece of grease-proof paper on the plate
        • Place your food on the grease-proof paper
        • Wrap the lid in a clean cloth
        • Place the lid on the large stew pot

  • Microwave Steamer Case
    • Lekue Large Deep Steam Case with Tray @ lekueusa.com ($33.00; see BB&B) (07/19)

    • Lekue Medium Deep Steam Case with Tray @ lekueusa.com (22.00) (07/19)

  • Steamer Basket
    • Avokado's Silicone Steamer Basket @ amazon.com ($14.95) (03/24)

    • Joseph Joseph Lotus Steamer Basket, Green @ amazon.com ($9.99) (03/24)

    • OXO Good Grips Silicone Steamer, Green @ amazon.com ($17.98) (03/24)

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on April 23, 2024

URL: http://www.bonniehill.net/pages/lctvp.html