Rolls of dried bean milk creams

Quick Fiery Bean Curd and Chili Stir Fry

2025-11-13

If you’re searching for a dish that packs an incredible punch of flavor with minimal fuss, you’ve just found your new weeknight champion. This stir-fry is a brilliant example of how just a few simple ingredients can create something truly memorable. Ready in about 10 minutes of active cooking time, it’s the definition of fast food, but made wholesome and fresh in your own kitchen. The star of the show is the bean curd stick, which has a wonderfully satisfying, slightly chewy texture that beautifully soaks up all the spicy, aromatic flavors of the chili-infused oil. It’s a dish that’s effortlessly simple to prepare but delivers a deeply savory and spicy flavor that will have you reaching for a second helping. It’s the perfect partner for a bowl of fluffy steamed rice. Here’s everything you’ll need to get started. Don’t be intimidated by any unfamiliar ingredients; they are easy to find and I’ve included some simple swaps you can make. Ingredients: Dried Bean Curd Sticks (Yuba): A generous handful, about 3.5 ounces or 100 grams. Medium Red Chili Peppers: 5 whole peppers. Peanut Oil: 2 tablespoons. Salt: a pinch, or to taste. Notes on Ingredients: Dried Bean Curd Sticks: Also known as Tofu Skin or Yuba, these are a fantastic plant-based protein made from the skin that forms on top of soy milk as it’s being heated. They have a brilliant, meaty texture when rehydrated. You can find them in the dried goods aisle of most Asian grocery stores or online. If you can’t find them, you can substitute with extra-firm tofu that has been pressed and cut into thick strips, though the texture will be softer. Red Chili Peppers: The recipe calls for five, which creates a lovely, fragrant heat. For a good spicy kick, I recommend using Fresno…

Hearty Ten Minute Pepper Soup

2025-09-21

Looking for a meal that warms you from the inside out, explodes with savory, peppery flavor, and is ready in about ten minutes? You’ve found it. This incredible soup is a masterclass in culinary efficiency, proving that you don’t need hours in the kitchen to create something deeply satisfying and delicious. The process is as simple as it gets—it’s mostly just boiling—making it perfect for beginner cooks or anyone needing a quick weeknight fix. But don’t let the simplicity fool you. The flavor profile is wonderfully complex: a thick, velvety broth that carries a bold, warming kick from white pepper, a gentle underlying spice, and a savory depth that will have you scraping the bowl. Its unique character and incredible ease of preparation will make this your new secret weapon for a fast, comforting meal. Before we begin, let’s gather our handful of ingredients. The magic of this recipe lies in a couple of clever shortcuts you can find at most Asian grocery stores or online. Spicy Pepper Soup Mix (Hu La Tang powder): 1 packet. This is the heart of our soup. It’s a brilliant, pre-blended mix of starch (for thickening), white pepper, chili, and a secret blend of spices. It’s what gives the soup its signature thick texture and warming, peppery flavor. Dried Tofu Skin (Yuba): A generous handful (about 1 ounce or 30g). Known as fuzhu or yuba, these are sheets or sticks made from the skin that forms on top of simmering soy milk. When rehydrated, they have a wonderful, slightly chewy, and satisfying texture. If you can’t find tofu skin, you can substitute it with a handful of rehydrated shiitake mushrooms sliced thinly for a similar chewy bite, or even very thinly sliced firm tofu. Instant Seaweed Soup Mix: 1 packet. This adds another layer…

Savory Pork and Braised Tofu Ribbons

2025-09-08

If you’re on the hunt for a new weeknight dinner that is comforting, packed with flavor, and surprisingly simple to make, you’ve just found a true gem. This dish of savory braised tofu ribbons with ground pork is a masterclass in creating deep, satisfying flavor with minimal fuss. The magic lies in a simple braising technique that transforms humble ingredients into a rich and hearty meal. Ready in about an hour, with most of that time being hands-off, this recipe is perfect for cooks of all levels. Its savory, umami-forward taste is wonderfully addictive, and the unique, chewy texture of the tofu ribbons is something you’ll crave again and again. It’s an easy-to-love dish that feels both wholesome and special. To get started, you’ll need just a handful of ingredients, many of which you may already have. The star of the show is dried tofu skin, an amazing ingredient that you can find in most Asian supermarkets or online. For the Main Event: Ground Pork: About 1/2 pound (225g). You can easily substitute this with ground chicken, turkey, or even crumbled firm tofu for a vegetarian version. Dried Tofu Skin (Fuzhu): About 3.5 ounces (100g). These are sold as dried sticks or sheets. They are essentially the protein-rich film that forms on top of soy milk. Don’t be intimidated by them; they are incredibly easy to prepare and absorb flavor beautifully. Peanut Oil: 1 to 2 tablespoons. Any neutral cooking oil like canola, vegetable, or avocado oil works perfectly as a substitute. Water: About 1 to 1.5 cups (240-360ml), or enough to nearly cover the ingredients in the pan. Scallions: 2-3 stalks, finely chopped, for garnish. Also known as green onions. For the Flavorful Sauce: Light Soy Sauce: 2 tablespoons. This is the primary source of salty, savory flavor. Use…