How to Prepare Perfect Tofu & Fish

Tofu & Fish. Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking. Tofu is the perfect ingredient for casseroles, stir-fries, curries, and lasagna. Vegetable Tofu Soup with Lemongrass and Coconut Milk, Tofu Nuggets, Ultimate Tofu Breakfast Burrito Bowls, Vegan Sweet and Sour Meatballs, Brown Rice Buddha Bowl Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.

Stinky tofu is another type of soft tofu fermented in a vegetable and fish brine. Tofu is a great source of protein, along with other key micronutrients like manganese, calcium and selenium. I bet you're incredibly thrilled about finding such an amazing channel, but don't freak out yet! ^o^ You have to click that subscribe button first. You can cook Tofu & Fish using 11 ingredients and 26 steps. Here is how you achieve it.

Ingredients of Tofu & Fish

1. Prepare of tempe (fermented soybean).
2. Prepare of red and yellow bell peppers.
3. It's of tofu.
4. Prepare of white rice.
5. Prepare of quinoa.
6. It's of indonesian soy sauce.
7. You need of garlic.
8. You need of ginger.
9. It's of chinese soy sauce.
10. You need of oyster sauce.
11. It's of fish sauce.

Bean curd—whether bouncy firm, dribblingly soft, or somewhere in between—is a versatile, healthy, and, dare we say, flavorful ingredient. This easy recipe is great for "tofu beginners." For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. — Autumn SinClaire, Gold Beach, Oregon Tofu is a versatile, soy-based bean curd that can go in your breakfast, dinner, or dessert — let's see a steak do that.

Tofu & Fish step by step

1. Wash the rice.
2. Add soaked quinoa to the washed rice.
3. Stir to mix rice and quinoa well before cooking.
4. Cut the tempe into smaller slices (chop in half first!).
5. Soak the tempe in hot water with lid closed.
6. Wash the flatfish.
7. Squeeze the water out of the flatfish.
8. Marinate the fish with salt and pepper.
9. Chop the tofu into smaller slices.
10. Chop bellpepper into slices.
11. Drain the tempe.
12. Stirfry the tempe in olive oil.
13. Add a bit of the indonesian soy sauce.
14. Stir fry more.
15. Stir fry the tofu (after taking out the tempe) and no need to add extra oil to pan.
16. Cook until golden brown on both sides.
17. Stir fry bell peppers (no need for additional oil).
18. Add tempe and tofu into pan again.
19. Add more indonesian soy sauce.
20. Stir fry more.
21. Add the bell peppers.
22. Add the chinese soy sauce.
23. And a bit of fish sauce.
24. And a bit of oyster sauce.
25. Mix together.
26. Serve.

Plus, you can always add it to any vegetarian or vegan meal for a little. Here's how to remove liquid from tofu: To make firm and extra-firm tofu even more firm, press the excess liquid out: wrap the block of tofu -- or strips of tofu -- in a clean towel (or paper towels) and set a weight on top (like a heavy skillet with a soup can or two). Tofu comes in different degrees of firmness: silken, soft, firm, and extra-firm. Silken is best for blending into smoothies and desserts, as well as in Japanese miso soup. Soft is ideal for heartier soups and stews, and firm and extra-firm stand up well to stir-frying, deep-frying, and baking.