How to Cook Dried Bean Curd (Tofu Skin Curry)
Dried Bean Curd is also known as tofu skin, yuba,tofu threads or soybean skin. Like tofu, it has a neutral tastethat absorbs the flavor of the ingredients you add to it. Here, I’m sharing howto cook dried bean curd in a flavorful coconut curry sauce.
Servings: 6
Ingredients
- Bean curd sticks
- 2 stalks spring onions/scallions chopped
- 1 large onion minced
- 8 cloves garlic minced
- 1 small red bell pepper julienned
- 1 tablespoon curry powder
- 2 teaspoons all-purpose seasoning
- 2 cups coconut milk/1 can coconut milk
- 2 tablespoons coconut oil-cold pressed
- Salt to taste- I used two teaspoons
- 1 skin small scotch bonnet pepper optional
Instructions
- Soak bean curd sticks in water overnight or for at least eight hours.
- Drain them, slice in 1 to 2 inch length pieces and place them in a large bowl.
- Add the curry powder, onion, scallion, garlic, all-purpose seasoning, and salt. Allow the soyabean curd sticks to marinate overnight or for at least 6 hours.
- Heat coconut oil in a large skillet over medium to high heat.
- Add the bean curd and seasoning mixture, leaving it unstirred for five minutes. Stir and leave unstirred for another five minutes.
- Pour in the coconut milk, cover with a lid, and allow this to simmer over medium heat for 10 minutes.
- Sprinkle red bell peppers, parsley and allow this to simmer for 15 minutes over low heat.
- Serve warm and enjoy.