Forums: September 2011 Kickstart Forum: bean curd
Created on: 09/19/11 03:19 PM Views: 746 Replies: 6
kiwi Joined: 01/03/11 Location: New Zealand Posts: 405	bean curd Posted Monday, September 19, 2011 at 3:19 PM My local vegan restaurant (the only one in town) does this lovely dish of something sandwiched between two pieces of eggplant with like an breadcrump/batter cover. It tastes devine and the texture and look of the something in the middle had me puzzled. It looked like a cooked fish texture such as tuna. They also do a dish with these pieces in a sauce without the eggpant. It makes a great meat replacement on a plate as it holds together. I had to ask what I was eating as its one of my favourite things they make and found out it is bean curd. One of the cooks showed me how they buy it (in large aounts) and it looks somewhat like tofu before cooking and is kept refrigerated. Has anyone come across this or used it in cooking? Do you have a recipe to share that uses bean curd? I am on a mission to find out where I can get some to try cooking at home. I may have to go back the restaurant and aks to buy some off them or try asian food stores. Let food be thy medicine and medicine be thy food - Hippocrates.
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DianeJ Joined: 01/01/10 Posts: 134	RE: bean curd Posted Monday, September 19, 2011 at 3:32 PM Just another name for tofu!
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: bean curd Posted Monday, September 19, 2011 at 3:37 PM Yes, it is true, you like tofu! madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: bean curd Posted Monday, September 19, 2011 at 4:26 PM I think that, if what I've been told is correct, the bean curd served in traditional asian restaurants is of a different type than the tub-tofu we're used to finding in our supermarkets here. If you want to find the authentic bean curd, I'd hit up an Asian market and ask around – they'll know what you're referring to and be able to point you to it. There are also several products that I've found at Asian markets which are meat-replacements that are formed and colored to look like meat – faux chicken, faux shrimp, faux beef, etc. Some are made by Loma Linda, and some by other companies. They're usually canned or frozen – you might check into those as well. Molly Horn
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: bean curd Posted Monday, September 19, 2011 at 5:24 PM but it will be similar enough for you to try a few things... you can invent things that are like what you are getting in the restaurant. I make mine, and it is very different from what I sometimes buy, but no more than a homemade anything is different from a store bought version. It isn't very hard to make, and I do it when I can because I know that it doesn't have preservatives. I use a Soyquick nutmilk and curd maker. You can see it here: http://www.soymilkquick.com/soyquicksoymilkmaker930p.php Also, if you life anywhere there there is a Chinese community, they will likely have a source which may be bulk, but handmade. - madeline madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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kiwi Joined: 01/03/11 Location: New Zealand Posts: 405	RE: bean curd Posted Tuesday, September 20, 2011 at 4:47 AM Thanks everyone. It is different from the commercial tofu I buy - so I wondered if it were different beans (not soy beans) or a different way of processing to make the product. Anyway, there are asian supermarkets around town so I will check these out to try to find a different variety. Let food be thy medicine and medicine be thy food - Hippocrates.
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kiwi Joined: 01/03/11 Location: New Zealand Posts: 405	RE: bean curd Posted Friday, September 23, 2011 at 5:25 PM Just wanted to finish this thread by letting you know I went back to the began restaurant yesterday. I treated myself to some lunch and also asked about their bean curd/tofu. They sell a small amount of vegan products so I was able to purchase some tofu from them. The staff are lovely and the woman I spoke to invited me to go back at any time with questions if I wanted help with how to cook it and use it in dishes. I had some with my dinner last night. It is different in texture from the 2 well known brands of tofu that are available in other stores in town and across the country and makes a really good 'meat replacer' in stir frys and other dishes. I wouldnt try it in desert recipes that call for a really soft smooth type of tofu - but then I dont make deserts - it would have to be a special occasion. Therefore this will be mey main source of tofu from now on. In my ignorance I had previously thought that tofu was tofu with little difference between brands but I have learned this is not true. Thanks to those who did reply to this thread. I also plan to take a visit to an asian supermarket I know of this weekend to see what they have available in the way of vegan foods. Let food be thy medicine and medicine be thy food - Hippocrates.
	Edited 09/23/11 5:27 PM Quote | Send PM | Link | Top | Bottom

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