Feeling sweltering and losing your appetite? Try this Okra and Tofu with Fermented Bean Curd Sauce! Refreshing, appetizing, and low-fat, it's the perfect cure for summer's lack of appetite! Guanghe Fermented Bean Curd uses a century-old fermentation process, resulting in a naturally rich bean aroma and a smooth, delicate texture. The sauce made with it is savory with a hint of sweetness, offering a rich yet not greasy flavor. Using fermented bean curd instead of sesame paste creates a rich, savory, and silky smooth texture, all while being lower in calories. The tender tofu and crisp okra complement each other perfectly, drizzled with Guanghe Fermented Bean Curd's secret sauce, instantly stimulating your taste buds. Low-fat, refreshing, and guilt-free, it easily saves you from summer's lack of appetite!
Materials
Super quick and easy! Recipe for a refreshing and appetizing dish of okra and tofu with fermented bean curd sauce.
Prepare all ingredients. For tofu, please choose a type that can be eaten raw or used in cold dishes, such as silken tofu.
Okra has a fuzzy surface that makes it feel rough when you eat it, so remember to scrub the skin with salt!
After the water boils, add a few drops of oil and a small spoonful of salt (about 1-2g). This will help maintain the bright green color of the okra during blanching.
Place the whole okra in the boiling water, blanch for 2 minutes, and then quickly remove it.
Rinsing okra in cold water makes it crisper; if possible, use ice water! After the okra has cooled completely, drain it and gently wipe the surface with kitchen paper.
Remove the stems from the okra, cut a few star-shaped pieces for decoration, and cut the remaining okra in half.
Garnish with chopped chili peppers and scallions.
While cooking okra, let's make a secret dipping sauce. Using Guanghe fermented bean curd as a base, it has the richness of sesame paste and the savory flavor of fermented bean curd, while being low in calories and having a lingering aftertaste.
As a resident of Guangdong and Guangxi, Guanghe fermented bean curd is an essential partner in my kitchen. Made using a century-old fermentation process, it boasts a natural bean aroma, a delicate and silky texture, and a savory, appetizing flavor with a lingering aftertaste. It's incredibly appetizing with plain congee, adds a wonderful flavor to stir-fries, and is absolutely delicious as a dressing for dipping and mixing!
Mash the Guanghe fermented bean curd and its juice with a spoon and stir well. Then add sugar, MSG, sesame oil, and chili oil and stir well. Dilute with mineral water and mix well. (You can adjust the amount of mineral water and saltiness according to your own taste.)
Take a plate you like and put in the diced tofu and okra.
Drizzle with our secret sauce – fermented bean curd dressing – and garnish with chopped chili peppers and scallions.
Tender tofu and crisp okra, coated in a savory and rich fermented bean curd sauce, make for a refreshing and appetizing cold dish perfect for summer!
Super quick and easy! Tips for making refreshing and appetizing okra and tofu salad with fermented bean curd sauce.
1. Please choose silken tofu, tender tofu, or other types that are safe to eat raw. 2. Blanch the okra whole to reduce its slime and prevent nutrient loss. 3. To maintain the crisp texture of the okra, do not blanch it for too long. Quickly rinse it in ice water, then drain well. Do not soak it for too long.
