How to Make Chinese Steam Beancurd

Steam cooking is a healthy way to cook. It needs no oil, and food does not contact water directly and nutrients are better preserved.

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How to Make Chinese Steam Beancurd
8 Steps
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1
Cut bean curd (tofu) to approximately half an inch thick.

Cut bean curd (tofu) to approximately half an inch thick.

2
Put chopped preserved cabbage on top.  You can replace preserved cabbage by thinly sliced eggplant and spring onions.   See next page for preparation of preserved cabbage.

Put chopped preserved cabbage on top. You can replace preserved cabbage by thinly sliced eggplant and spring onions. See next page for preparation of preserved cabbage.

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3

You can get preserved cabbage at Chinese grocery stores. Soak them for about 20-30 minutes to wash down the saltiness. Take them out and coarsely chop them.

4
Steam for 7 minutes.

Steam for 7 minutes.

5
While steaming the bean curd, prepare the sweet soya sauce:  Mix 3 table spoons of soya sauce with 2-3 table spoons of brown sugar.

While steaming the bean curd, prepare the sweet soya sauce: Mix 3 table spoons of soya sauce with 2-3 table spoons of brown sugar.

6
When steaming is done, add the sweet soya sauce to the bean curd.

When steaming is done, add the sweet soya sauce to the bean curd.

7
You may steam it for a further minute to heat up the soya sauce. The reason for adding soya sauce later rather than at the beginning is so the tofu won't get too salty and retain it's original flavor.

You may steam it for a further minute to heat up the soya sauce. The reason for adding soya sauce later rather than at the beginning is so the tofu won't get too salty and retain it's original flavor.

8
A healthy Chinese vegetarian meal is ready in no time!

A healthy Chinese vegetarian meal is ready in no time!

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