My wife and I have had some busy schedules in recent weeks. But the good news is that home-style tofu cooking has returned.
It’s as if our minds are calm.
Yes, her tofu cooking skills remain far superior to my Chinese cooking prowess. I’ve mainly helped in the eating department.
I’ve been pretty successful that I feel I need a promotion. You know, something like: Senior tofu eater.
Her latest brilliant, delicious creation is one that follows the Niang Tofu style – meaning that the flavors appear over a period.
It’s a steamed tofu dish with stuffed shrimp on top in a carved-out area of the tofu slab. The fresh seafood flavor is apparent. The tofu remains moist.
Chinese oyster sauce is drizzled over it at the end to add a nice, light hint of extra flavor.
This dish, known as Niang Tofu, lets the flavor of steamed meat sit on top of the bean curd, in addition to letting another sauce slightly flavor it on the bottom. Photo source: China Daily
The recent China Daily article highlighting tofu’s birthplace of Huainan in Anhui province reminded me of one thing.
I’m going to have to return to the area.
My visit will not focus on the glitz and glamour that has accompanied the area’s annual event, the Chinese Bean Curd Culture Festival. In September, Korean pop star group, Super Junior-M, highlighted the festival which attracted crowds.
Rather, it will be to stand shoulder-to-shoulder with the chefs, both famous and ordinary, who have expanded our understanding and satisfied our taste buds with this food that goes back 2,000 years.
What do I mean?