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Black soybean tofu and tau kwa recipes

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Have you tried Black soybean Tofu or Tau Kwa? It turns out, black soybeans offer some major health benefits. The beans are said to present a possible way to fight obesity, lower cholesterol and reduce the risk of diabetes. Compared to regular tofu and tau kwa, black soybean tofu and tau kea has a stronger taste and it carries a slight roasted flavour that will fill your palate and leave a lingering aftertaste of black sesame.

There are many different kinds of tofu and ways to prepare it. You can buy it anywhere from soft as custard to extremely dense; it can be fermented, pressed, deep fried, dehydrated, etc. You can even make it yourself.

Here are a few easy-to-follow black soybean tofu and tau kea recipes from Chef John See, an independent chef-consultant to several restaurants in Singapore, who recently collaborated with Unicurd to introduce the new Black Soybean products, for you to try at home. Read more about Unicurd’s new Black Soybean products here.

Black soybean tofu milk soup with tiger prawn

Serves: 2 | Cooking time: 20mins 

Black soybean tofu milk soup with tiger prawn

Black soybean tofu milk soup with tiger prawn

Ingredients:

1 pkt Unicurd Black Soybean Tofu

1 cup Soya milk
1 cup UHT milk
1 cup Water
3 tbsp Small shallot (thinly sliced)
1 tbsp Minced garlic
Pinch Salt, White pepper and Sugar
1 tsp Light soya sauce
2 tsp Oyster sauce
2 tsp Olive oil

Garnishes:
80g Tiger prawns (pre‐blanch and peeled)
10 pcs Flat sweet pea (pre‐blanch and cut to bite sized)
1/2 cup Shimeji mushrooms

Methods:
1. Heat up a non‐stick pot with olive oil at low heat.
2. Lightly fry the shallot and garlic until they turn a light golden brown.
3. Add Black Soybean Tofu, Soya milk, UHT milk and water to the pot, simmer to a boil for 3 to 5 mins.
4. Using a handblender, puree the ingredients into a fine soup base.
5. Finally, add in the seasoning to taste.
6. Serve hot with the garnishes.

 

Chilled black soybean tofu with spring onion and salted egg

Serves: 4 | Cooking time: 20mins 

Chilled black soybean tofu with spring onion and salted egg

Chilled black soybean tofu with spring onion and salted egg

Ingredients:
1 pkt Unicurd Black Soybean Tofu (Chilled)

Dressing:
1/2 pkt Unicurd Black Soybean Tofu
2 tsp Black sesame oil
1 tbsp Light Soya sauce
2 tbsp Oyster sauce
1 Cooked salted egg white
Pinch Brown sugar
1 tbsp Chopped coriander root
Pinch Salt, pepper and sugar

Garnishes:
65g Fried white fish fillet (Cut into bite sized)
45g Carrot strips
25g Spring Onion strips
1 Cooked salted egg yolk (Crushed)

Methods
1. Chill the tofu in the fridge for half an hour.
2. Combine all the dressing ingredients together in a blender and puree it.
3. Serve Unicurd Black soybean tofu with the dressing and garnishes.

 

Crispy fried black soybean tau kea with Chinese greens and ginkgo nut

Serves: 2 | Cooking time: 20mins 

Crispy fried black soybean tau kea with Chinese grinds and ginkgo nut

Crispy fried black soybean tau kea with Chinese grinds and ginkgo nut

Ingredients:
1⁄2 pkt Unicurd Black Soybean Tau Kwa (cut into cubes and pat dry)
1⁄2 cup Olive oil

Dressing:
1 tbsp Light soya sauce
2 tbsp Sugar syrup
1 tbsp Spicy chill oil
1 tbsp Chopped Spring onion
Pinch Salt, sugar and white pepper
1tbsp XO sauce

Garnishes:
55g
3 tbsp 45gm 1
2tbsp 1tbsp
Pre‐blanched Chinese greens
Canned ginko
Sliced Japanese cucumber
Ripen red tomato (de‐seed and cut into strips)
Sweet yellow raisin Orange oil

Methods:
1. Combine well all the dressing ingredients together and set aside.
2. Heat up a pot with half a cup of olive oil, fry the Unicurd Black Soybean Tau Kwa till crispy and drain excess oil.
3. Serve the crispy fried Tau Kwa with the dressing and garnishes.

 

Black soybean tofu-mango-sago dessert

Serves: 2 | Cooking time: 15mins 

Black soybean tofu-mango-sago dessert

Black soybean tofu-mango-sago dessert

Ingredients:
1 pkt Unicurd Black Soybean Tofu
1 cup Cooked sago
1/2 Sliced green apple
2 cups Unicurd Soya milk
1 Ripe mango (scoop into balls)
1/2 cup Ripen mango sauce

Garnishes
1tbsp Gula Melaka Syrup

Methods
1. Combine all the ingredients well and serve chilled.

Author: Javan Ng
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