SUNGIVEN FOODS: Tast It and Love It
SUGIVEN FOODS is a company committed to making people healthier by providing them with delicious, healthy food. We have 20 years’ exporting and importing experience in FOOD STUFF. Our firm has the professional packaging design department and experienced procurement, QC team, and established business relations with more than 750 manufacturers.
Base on the business philosophy of “respect for nature and love for mankind”, we insist to provide food products with “natural, less processed and least artificially added”. During the past years, we have been focusing on serving our clients with honesty, professionalism and enthusiasm. Through continuously exploring the market, our business has already expanded to more than 20 countries such as the US, Canada, Australia, New Zealand and Europe. We have built up long term partnerships with many quality clients and have gained great reputation in the food industry.
Based on the business philosophy of “Clients focused, entrepreneurs prioritized, continually persist with the commitments”, we have the aim to become a world class food enterprise. We sincerely hope to share high quality, healthy and delicious food with you who love life and enjoy life!
What is Dried beancurd sticks ( tofu ) ?
Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn’t hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads.
Dried beancurd sticks, also known as dried tofu skin, yuba, fu zhu, or bamboo tofu, are made from the skin that forms on the surface of boiled soy milk.(Get a glimpse of the process in our tour of Hodo Soy Beanery.) I grew up eating them prepared by my father, a Chinese-Vietnamese chef. Whenever I spotted a bowl of “tofu sticks” soaking on the kitchen counter, I jumped with excitement knowing that we’d soon be treated to one of my favorite meals. Whether they were incorporated into pan-fried vegetables or congee, I always savored their chewy, somewhat meaty texture. (And for a vegetarian, they made an excellent protein-packed meat substitute.) These days I like adding them to noodle salads like goi chay and hiyashi chuka.
What is origins and benefit of dried beancurd sticks ( tofu ) ?
Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern name did not come into use until 1400. By the 1960s, interest in healthy eating brought tofu to Western nations. Since that time, countless research has demonstrated the many benefits that soya and tofu can provide.
Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.
Tofu is an excellent food from a nutritional and health persepective. It is thought to provide many of the same benefits as soya beans.
It can enhance the skin and hair, boost energy, and help maintain a healthy weight.
BUDDHA’S DELIGHT (VEGETARIAN LO HAN JAI)
1. Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
2. Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
3. Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!
2 tablespoons canola oil & 3 slices fresh ginger & 1 cup water or vegetable stock
3 tablespoons red fermented beancurd (hong fu ru) & ¼ cup dried lily flowers (soaked in warm water)
1 medium leek (cut into 2 inch pieces) & 2 tablespoons Shaoxing wine
5 dried shiitake mushrooms (soaked in warm water and sliced) & 3 cloves garlic (sliced)
¼ cup dried wood ears (soaked in warm water; yields about 1 cup) & 3 cups Napa cabbage (cut)
2 dried beancurd sticks (soaked in warm water and cut into 2-inch pieces)
1 teaspoon sesame oil & 2 tablespoons soy sauce & 2 teaspoons sugar & 1 cup fried tofu puffs
1 small bundle mung bean noodles (soaked in warm water, drained)
GREAT VEGAN: It’s a nice size, great packaging, and decent value. tofu absorbs whatever flavours encompass it, so it works well in any dish.
LONG ENJOYED: From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed.
AMERICA’ DAILY FOOD: America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications.
ASIAN MAGIC RECIPES: Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia.