Jump to content
Chinese-forums.com
Learn Chinese in China

  • Why you should look around

    Since 2003, Chinese-forums.com has been helping people learn Chinese faster and get to China sooner. Our members can recommend beginner textbooks, help you out with obscure classical vocabulary, and tell you where to get the best street food in Xi'an. And we're friendly about it too. 

    Have a look at what's going on, or search for something specific. We hope you'll join us. 
abcdefg

Addictive smoked tofu 青椒豆腐干

Recommended Posts

Site Sponsors:
Pleco for iPhone / Android iPhone & Android Chinese dictionary: camera & hand- writing input, flashcards, audio.
Study Chinese in Kunming 1-1 classes, qualified teachers and unique teaching methods in the Spring City.
Learn Chinese Characters Learn 2289 Chinese Characters in 90 Days with a Unique Flash Card System.
Hacking Chinese Tips and strategies for how to learn Chinese more efficiently
Popup Chinese Translator Understand Chinese inside any Windows application, website or PDF.
Chinese Grammar Wiki All Chinese grammar, organised by level, all in one place.

歐博思

Now excuse me while I go find some 青椒豆腐干!

  • Like 1

Share this post


Link to post
Share on other sites
abcdefg

Happy hunting @歐博思! Let us know how it works out.

Share this post


Link to post
Share on other sites
Shelley

Thank you for this introduction.

 

Is the smoky flavour created by wood smoke or something else, over just coals wouldn't be the best flavour would it? We have a coal fire and I can't imagine anything tasting nice cooked over it.  Has it got a meaty flavour or umami type taste? Is the texture like meat or more like a mushroom or something completely different?

 

Sorry for all the questions but these are the sort of things i wonder about.

  • Like 1

Share this post


Link to post
Share on other sites
abcdefg

Thanks for your questions, @Shelley. It's traditionally made in a manner similar to a good smoked Provolone or a smoked Gouda cheese. Several hours at a low temperature using some combination of small wood, twigs and chips. It is often smoked in a closed chamber to prevent it from drying out. The flavor can differ from one maker to another, depending a good deal on what kind of tofu he began with. 

 

It doesn't taste like meat, but does have a smoky, umami note. Texture also varies according to the formula used, how it was brined, how long it has been pressed and so on; more tender than cured ham for example. It's easy to tear off a bite-sized piece using chopsticks. Knife and fork are not required. 

 

Chinese cooking not only uses tofu to sometimes replace meat, but recipes often combine it with meat for a very full, rounded flavor. This 豆腐干 is hearty and robust, not weak. pale or namby pamby. 

 

I tend to return to the same one or two makers time after time since I have known their products by now over a period of years and just buying it blind one isn't always sure what one is getting. Lord only knows what kind of shortcuts some manufacturers use. I realize that isn't terribly reassuring, but that's the way lots of ingredients are over here. 

Share this post


Link to post
Share on other sites
abcdefg

Re-read the above answer this morning I now realize I should probably backtrack and put smoked tofu into a broader context: one which discusses how tofu is made. Will do this in a separate post in a couple of minutes and promise to try my best not to let it become long-winded and boring (which is always the risk of such general background projects.) 

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×