Bean curd puffs are deep-fried pieces of bean curd. Once fried they take on a spongy consistency which are great at absorbing flavours. I bought the puffs pre-fried in the refrigerator section of the asian market.
I fried some garlic and ginger in a little peanut oil until they were lovely and fragrant. I then added 1 1/2 cups of chicken stock, some soy sauce, salt siracha and chili flakes (the siracha and chili flakes were my own addition).
I cut the bean curd puffs in half and then threw them in the wok too and let them simmer for 8 minutes before adding some sliced green onion and long chili.
Just before serving I put a small amount of potato flour mixed with water to the wok. It thickened the sauce a little and adds a lovely gloss to the food.
The finished dish was absolutely delicious. The puffs really did absorb the flavours and juices extremely well. The naughty westerner in me imagined doing a dish with butter and garlic and these yielding puffs!!!
I look forward to experimenting with the puffs. I'd like to add more veggies next time.
If you're in a time crunch but want a hearty feeling stew I'd recommend using these guys, they are really good in the mouth and absorbed the flavours so quickly (8 minutes of cooking time). Plus one serving (2oz) is only 100 calories with 2g of fat. They're also low in protein though too :(
There's no one here to kiss this cook tonight. Matt is in Orlando this week and then in Norway the week after.
But make sure you kiss YOUR cook!
Never heard of them, they sound delicious.
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