This is another wonderful dish using the spongebeancurd. This time, I braised the sponge beancurd with luffa in chicken broth with gingko, red dates, dried scallop, dried shiitake mushrooms and goji. The delicious and tasty broth is absorbed into the soften luffa and sponge beancurd. I leave you to imagine how wonderful and tasty this dish is. Healthy too ! :) Simply love the sponge beancurd. I have to make one load of it and they are so versatile that I can make a few dishes using them. Try making them and I am sure you will not regret taking the time to make the sponge beancurd .
Regarding making sponge beancurd , some of my friends shared that these firm tofu/beancurd can also be freezed and you will get the same result as the boiled ones. I am not sure whether the texture will be the same but for the method I used, boiling firm tofu, the tofu remains soft and spongy. I will try the freezing method in my next round of making sponge beancurd and see the difference in texture.
Braised Sponge Beancurd With Luffa - WB's Kitchen
2 pieces of sponge beancurd - click here
1 medium sized Luffa - peeled and cut into 1.5 inch length and halved it
1000 ml chicken broth
6 pieces of dried scallops
4 pieces of red dates- remove seeds
2 pieces of dried shiitake mushrooms - soaked and cut into strips
6-8 pieces of gingko - remove shells and skin
some goji- soak and wash
a pinch of salt for taste
Boil the chicken broth in a medium sized soup pot together with , dried scallops, mushrooms, gingko, goji and red dates and sponge beancurd over medium low heat for 40 mins. Add sea salt to taste. Add in the luffa and once the luffa is soft, the dish is ready for serving. Gently scoop up the sponge beancurds into a servimg deep dish, arrange the soften luffa around the sponge tofu. Garnish top of the sponge tofu with gingko, goji and red dates and dried scallop. Gently scoop up the tasty broth over the luffa and benacurd. Serve with piping hot rice.