What is peanut tofu made of?

Have you heard of "Peanuts Tofu"? You might know Tofu which is a soy-based food that is made from curdling soy milk, but Peanuts Tofu is not actually tofu since it's not made with soybeans. It's named Tofu as it looks similar. Peanuts Tofu is made by heating peanuts milk made from raw peanuts with sweet potato starch .

Why do Chinese eat so much tofu?

This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming dynasty, described a method of making tofu in the Compendium of Materia Medica.

Why do Chinese like tofu?

Why Chinese love fermented bean curd and even stinky tofu: it's cheap, adds flavour to rice and congee, is a good source of protein, and lots more . Humble, pungent-tasting foo yu – fermented blocks of bean curd – are a staple of cuisines across China and the diaspora.

What not to mix with tofu?

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Is it OK to eat eggs with tofu?

Quick, easy, and healthy, Tofu and Eggs is the perfect meal for any weeknight dinner!

Is tofu good for your tummy?

General Gut Health Not only is soy beneficial for so many reasons listed above, it's ALSO great for overall gut health too. Soy has actually been found to increase the good bacteria in the gut, leading to overall better gut health when consumed .

What is tofu made out of?

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled . The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

What are tofu puffs made of?

Ingredients. Australian Soya Bean Extract, Water, Canola Oil, Nigari (Mineral Salt (511)) .

Is almond tofu actually tofu?

And since apricot kernels have a similar flavour to almonds, Xingren Doufu is often called almond tofu. That said, it's also not really a tofu , of course. Instead, it's an almond jelly that is traditionally set with agar agar, a plant-based gelatin derived from seaweed.

What is tofu protein made of?

Soy is the prime component of tofu . It is a complete source of dietary protein, which means it provides all of the essential amino acids needed in the diet. Soybeans are also high in healthy polyunsaturated fats, especially omega-3 alpha-linolenic acid.

Weeknight Soy Sauce-y, Peanut-y Tofu Recipe on Food52 (2024)

Fall

by: Nicholas Day

March3,2014

4 Ratings

Weeknight Soy Sauce-y, Peanut-y Tofu Recipe on Food52 (1)

Serves 4, generously

Jump to Recipe

Author Notes

A very simple but very forthright tofu stir-fry. The key is not to fuss with the tofu too much (that and to press the tofu if possible). It'll brown far better if left unmolested. About the peanuts: a traditional Chinese recipe -- which this in no way is -- would use raw peanuts. If you want that slightly legume-y taste, use that; if you want the more American taste of roasted peanuts, use that. The leftovers here are splendid, which is why I use a couple blocks of tofu. —Nicholas Day

Test Kitchen-Approved

What You'll Need

Ingredients

The Tofu Part
2 blocks of tofu, extra firm or firm
2 onions, thinly sliced
1 teaspoonfresh ginger, minced
³/₄ cupunsalted peanuts, whole or halved, roasted or raw (see above)
Cooking oil

The Sauce Part
³/₄ cupsoy sauce
2 tablespoonsShaoxing wine
2 tablespoonsrice vinegar
1 tablespoonmolasses
A touch of lemon or lime
¹/₂ teaspoonroasted sesame oil

Directions

If you have time, press the tofu. (Place it under a weighted cutting board for a half-hour, letting the liquid run off or get absorbed by paper towels.) Dry it off. Then slice it into small cubes, in the 1/2-1-inch range.
In a wok or a large frying pan, heat a tablespoon of the oil on medium-high. Then add the onion and saute, stirring occasionally, until golden brown. Scrape it out of the pan and reserve for later.
While the onion is browning, stir together the sauce ingredients. Taste. It should be sweet and salty and a little bitter, too. Adjust until the flavors are aligned to your taste. You might want more molasses or more Shaoxing wine; you might need a squeeze or two of lemon or lime for more acidity.
When the onion is done, add a couple tablespoons of oil to the wok or pan and increase the heat to high. Add the tofu and immediately toss it with the hot oil. Then leave it alone. Let it sit for a few minutes, longer than seems wise. Once the tofu begins to brown, stir it to brown the remaining sides. It should take around ten minutes total. A minute before it is done, add the ginger and briefly saute it. Then spread the browned onions and peanuts on top and add the sauce. Gently stir, so that everything soaks in the sauce, and let the liquid reduce for a few minutes. Reduce until the sauce is as thin or thick as you like. Then turn off the heat, drizzle the sesame oil on top, and serve.

Tags:

Asian
Bean
Lime
Molasses
Peanut
Sesame Oil
Tofu
Soy Sauce
Fall
Winter
Vegan
Vegetarian

See what other Food52ers are saying.

Corby
Lauren Lever
Sanna Myers
AntoniaJames
ariane baayens

Recipe by: Nicholas Day

nicholasday.net

I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

Popular on Food52

36 Reviews

Linda D. December 23, 2023

Pressed the tofu, used raw peanuts, no Shaoxing wine so I used dry sherry in its place. Absolutley delicious! Thank you so very much, Nicholas.

Corby June 8, 2020

A weekly staple for us. Truly should be left I disturbed longer than seems wise to avoid the crust tearing away. We like to use raw peanuts and low sodium soy sauce with generous oil- the fat keeps the sauce from being harshly salty. Rice is a must.

Lauren L. May 14, 2020

I have had this recipe in my collection for about two years and finally got around to making it. It’s delicious! I added some peanut butter to the sauce since I didn’t have peanuts. I will make this again!

Sanna M. August 30, 2019

So salty, ugh.

AntoniaJames January 22, 2018

I recently discovered Andrea Nguyen's tip, in her banh mi cookbook, to pour boiling water over tofu in a bowl, letting it sit for 15 minutes before using, to firm it up. I tried that last night, cooking the tofu cubes without even pressing them dry, in a non-stick skillet with just a touch of sesame oil, and over medium low heat, just leaving the cubes alone for a good long while. The edges crisped up beautifully. You could actually see the moisture from the cubes evaporating, due to the change in structure caused by the boiling water soak. You get a lovely custardy, flavorful interior. In the words of the late, great Judy Rodgers, "Try this." ;o)

ariane B. September 2, 2016

so good. just what i needed on a friday after a long week with some wine

mika March 26, 2016

Is it posibale to switch the Shaoxing wine with something else?

Stephanie G. February 3, 2016

I topped mine with some watercress. Delicious!

Christina B. December 3, 2015

I second a question that's already been posted but not answered: how much tofu is "two blocks"? A weight measurement is so much more useful. Tofu comes packaged differently in different parts of the country.

jbfalise December 6, 2015

I made this with 2-16oz packages and it turned out fine.

susan G. July 29, 2016

This has been a problem in recipes, as I have cookbooks that define a 'block' as anything from 1.5 lb to 4 oz, or don't specify.. Even in the age of industrialized tofu in the US, the one pound water sealed tubs are shrinking to 15 or 14 oz. Yes, be specific!