Dried Bean Curd with Celery | 涼拌芹菜豆腐干
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This summer is all about light and healthy. If you missed some of the early summer dishes I shared, be sure to check out this healthy congee dish and the delicious shake made from avocado. To continue the healthy summer, I would like to introduce you a traffic dish made from dried bean curd (tofu). If you like the home style tofu dish I posted, I am sure you’ll love this one as well.
So what’s dried bean curd? Contrary to common belief, dried bean curd, aka dried tofu or tofu cake, is not made directly from fresh tofu but made from a method similar to the tofu production process. Dried bean curd typically contains 40% less liquid than tofu and is common sold smoked or flavored.
Similar to tofu, dried bean curd is rich in protein and is widely used as a meat substitute or mock meat in many vegetarian dishes. Dried bean curd is sold in sealed packages in health food section at large supermarkets. Otherwise, your best bet is to visit a local Asian grocery store.
In Chinese cuisine, dried bean curd is cooked and enjoyed in many ways. With smoked or flavored dried bean curd, you can just eat it out of package. Sometimes, dried bean curd is added to other proteins to enhance the flavor and other times it is cooked with vegetables such as celery to form a great vegan dish.
The dish I am sharing today is a classic cold vegetarian dish made from dried bean curd and celery. The crunchy celery and bean curd tossed in a light garlicky vinegary dressing makes this a great summer cold appetizer. And if I were you, I’d serve this with congee to make a perfect summer meal.
Slice the dried bean curd into thin slices.
Julienne celery ribs and carrots
In a pot of boiling water, blanch the sliced dried bean curd very about 30 seconds. Remove the dried bean curd to a colander but keep the water.
Add 1 tbsp of salt to the boiling water and blanch the celery and carrot in the boiling water for about 1 minute. You do want to keep the celery ribs crunchy so do not overcook the celery. Remove from the water and drain in a colander.
Transfer the bean curd, celery, and carrot to a large salad bowl. Add all the ingredients for the dressing. Toss everything together and garnish with toasted sesame seeds. Serve in room temperature or cold.
Ingredients
- I pkg dried bean curd, about 10oz
- 4 stalk celery rib
- Half carrot
- Toasted sesame seeds for garnish
- 2 clove garlic, minced
- 1 tbsp white vinegar
- 2 tsp sesame oil
- 1 tsp sugar
- Salt to taste (about 1 – 2 tsp)
Instructions
- Slice the dried bean curd into thin slices. Julienne celery ribs and carrots
- In a pot of boiling water, blanch the sliced dried bean curd very about 30 seconds. Remove the dried bean curd to a colander but keep the water.
- Add 1 tbsp of salt to the boiling water and blanch the celery and carrot in the boiling water for about 1 minute. You do want to keep the celery ribs crunchy so do not overcook the celery. Remove from the water and drain in a colander.
- Transfer the bean curd, celery, and carrot to a large salad bowl. Add all the ingredients for the dressing. Toss everything together and garnish with toasted sesame seeds. Serve in room temperature or cold.
Enjoy and stay cool!
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Where can you buy dry bean curd?
Hello Steve, you can find it in Asian supermarket and virtually every Chinese supermarket carries. Hope this hleps. Thanks.
I enjoy this appetizer dish very much! I have done similar before….with five-spice bean curd and celery. Love!
Hey Yi! This dish sounds like a wonderful side dish for a hot summer day. I’ve never tried bean curd, but this sounds pretty easy to prepare. I will probably substitute the celery for something else tho. I never grew out of my “I-hate-celery” phase. 🙂
Made this for lunch today. Nice and refreshing. Thanks for posting.
I love dried bean curd but never bought it to eat at home! I can already imagine this goes well with refreshing celery. Love the light dish like this and I can eat a whole bowl of this (which really happens when you leave it in front of me). Have a great weekend!
I love this dish…and haven’t had it for a while…thanks for reminding me how easy is to make this…absolutely perfect for the warm weather.
Hope you are enjoying your week Yi 🙂
Interesting – I didn’t know that dried bean curd was actually made in a different way than tofu. I’ve never cooked with dried bean curd, but have eaten it – good stuff! I should really try cooking with it. I’m lucky in that I live within a couple of miles of several good Asian markets, so supply isn’t a difficulty! Thanks for this.
Hi Yi! What a great dish to share in the hot Summer day! As a child I HATED the taste of celery, no amount of threats from my parents can get me to eat it. Strange how our taste buds change as we grow. Now a days I love getting a small plate of tofu skin and bean curd, whenever we go to the hole in the wall noodle shop as an appetizer!