Last year in China, this piece of dry tofu set the world’s record and measured about 13 feet by 13 feet. It weighed 4,092 pounds. Photo source: chinadaily.com.cn
Some of my recent blog posts have been, well, too serious. Just too heavy. So, I thought I’d lighten up. How light you ask?
Well, try over 4,000 pounds of dry tofu.
That’s right. In China, the world’s most populous country, you can never have enough of the good stuff.
So, now this: The world’s largest piece of dry tofu, which was unveiled in October 2008 at a dry tofu festival in Nanxi County in Sichuan province.
The masterpiece measured 13 feet by 13 feet, the China Daily reported, and weighed 4,092 pounds.
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On a day when you want to find a cool body of water in which to dunk yourself comes one thought: Mapo tofu.
As in: Eating a healthy amount when Seattle-area temperatures are hitting well into the 90s. Seriously.
I know: Many people in the Seattle region are flocking to the nearby Puget Sound, lakes or rivers.
But apparently, some believe (and I get the sense it’s people from Sichuan province) that the dish’s Sichuan peppercorn and chili peppers might actually cool you down.
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One of my favorite dishes these days is a high-protein, low-salt dry tofu salad that uses little oil. It mixes the softness and firmness of dry tofu with the crunchiness of fresh, pan-fried peanuts.
Hints of garlic, cilantro and green onion can be tasted in the dish – as well as chili oil. We use oil from Guizhou province. This dish will likely catch the eye of vegetarians.
Years ago, my wife and I had the pleasure of eating this salad at a Chinese restaurant. Similar to cooks worldwide, she returned home and tried making it on her own.
We’ve served it to about a dozen or so relatives and friends. They all enjoyed it. So, I thought it was time to post her recipe online.
Yes, the debate rages among media folks about free content, micropayments, subscriptions and the like. And yes, there are cookbooks for sale.
But when it comes to recipes, I’ve always liked how relatives, friends and neighbors share.
Dry tofu might be new to some people - since the soft and firm tofu that comes in a tub of water is so prevalent at markets.
Give this dish a try. One nice aspect is that you can reduce or increase any ingredient. Sometimes, I punch it up by adding more chili oil. People who are cutting down on their salt can reduce the amount of soy sauce.
Another plus about this salad, given the recession, is that it will cost about $3 to $4 to make. That’s presuming you have the basic ingredients, such as soy sauce, at home.
It only takes about 20 minutes to make. You can probably feed at least three adults with the recipe included here.
After the jump, I’ve included a slideshow of the ingredients and steps. You’ll see I’m low on sesame oil.
My wife often uses a pinch of this or a pinch of that when she cooks. So feel free to experiment. See what suits your taste buds the best.
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