Okay, you may already know how to make these sponge beancurd but for me this is the first time making them. I remembered when I was young , my grandma used to cook this with salted fish tofu soup. I remembered that I love the spongy texture of the tofu but then I was just a teenager then. When I saw this sponge beancurd recipe in one of my old Flavors magazine...I knew I had to make some for myself. The process takes 4 hours . You have to use firm beancurd. Patience paid off when I finally manged to get good result after boiling the beancurd for 4 hours on high heat. Exactly four hours and I got a very nice spongy hole riddled texture. I will be sharing two recipes using sponge beancurd in my coming posts. Stay tuned :)
after 4 hours of boiling the beancurd,
take out and soak the beancurd in a bowl of water
I used a sharp thin knife to cut off the skin
and tada...a nice spongy hole riddled texture appeared before
my eyes...heehee super duper happy with the results
love the spongy hole riddled texture !
Sponge Beancurd - Flavor Magazine - March to April 2008 Issue
4 pieces of firm beancurd
To prepare beancurd :
Kep the beancurd refrigerated for at least 1 day , allowing the coagulant to sink to the bottom. Remove and drain before using. Bring water to boil in a large uncovered pot and add the beancurd; boil over high heat for 4 hours. Remove and soak the beancurd in a bowl filled with water to cool. Once cool, trim away the beancurd skin to reveal the spongy , hole riddled texture.
Before using, soak in water and keep in the refrigerator.
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