Tofu is the Chinese name for tofu. It has a high protein content and is rich in iron, calcium and B vitamins. Tofu is available in various forms. Silken bean curd is the softest and is best for mashing, blending for dips, dressings and sauces.
Bean curd is a great low-calorie replacement for meat in stir-fries, stews and casseroles.
You can buy bean curd smoked, marinated or braised. Bean curd has no flavour of its own but absorbs the flavour of sauces in which it is cooked or marinated.
7 oz (200 g) fresh soybean curd (tofu)
2 oz (50 g) Chinese ham
7 oz (200 g) Chinese cabbage (bok Choy)
6 cups (1,500 ml) chicken stock
1/2 tsp scallions
1 green pepper, shred
1/2 tsp fresh ginger, shredded
1 tbsp salt, or to taste
1 tsp melted chicken fat
1/4 tsp MSG
1. Slice the soybean curd into thin triangles. Slice the Chinese ham and cabbage.
2. Lay the cabbage slices in the bottom of a casserole and pour in the stock.
3. Put the oil bean curd on top of the cabbage.
4. Then sprinkle with the green pepper, scallions, ginger, and salt.
5. Bring to a boil over medium heat, then turn the to low and simmer for 15 minutes.
6. Add the MSG and sprinkle with the chicken fat. Remove and serve.