In case you were wondering where it was, here’s my Asian authenticity comin’ right at ya: bean curd. Bean curd, also known as tofu skin, tofu curd or yerba has an almost egg-y flavor and comes from the same soy bean family as tofu. Like tofu, it’s high in protein and low in fat. Bean curd is often sold in Asian grocery stores (or Chinatown) and the dried stalks come in a package that you can keep in the cupboard. To use, just soak in water. It will take about an hour (some say a whole day but wait ’til you see my trix) for the tofu skin to soften, after which it cooks up in no time.
If you’re still skeptical of the curd, you can substitute it with regular tofu. Or, substitute with chicken, beef, pork or seafood. Either way, still super nomz.
Estimated Time: 45 minutes to rehydrate; 15 minutes to actually cook
Ingredients (serves 4):
About an hour before you want to start cooking you’ll want to rehydrate the tofu skin: fill a large, microwavable mixing bowl with water and place dried tofu skin in water. Cover with a large plate or plastic wrap and microwave for about 5 minutes. You want the water to get real hot. Let this sit (with the cover on top) for about 30-45 minutes. The steam from the bowl will slowly rehydrate the skins into tender, softened pieces. They say you need to do this at least 8 hours in advance, but I’ve found this method to work pretty well. If you plan to use dried shitake mushrooms, just let those sit in a cup of water for about 10 minutes; that’s all it takes to rehydrate those. Otherwise, canned shitake mushrooms work too.
Once the tofu skin is soft and spongy, you can begin cooking. First, chop the garlic and trim the green bean ends. In a small bowl, mix the soy sauce, chili garlic sauce and water together to create a marinade. Spray a large cooking pan or wok with cooking spray and begin cooking the garlic and green beans on medium/high heat. After about 1 minute, add in half of the marinade mixture to the pan. Continue cooking for about 5 minutes and then add in the broccoli and hydrated shitake mushrooms. If you haven’t already done so, drain the tofu skin and chop into small bite-size pieces. Finally, add the tofu skin pieces and second half of the marinade into the stirfry. Continue to cook on low for about 5 more minutes or until the broccoli is cooked and the marinade has made its way across the entire stir fry. This recipe may sound tricky, but once you get the hang of it, it’s really easy; feel free to comment and ask any questions.
Serve alone or with a side or white rice, brown rice or quinoa.
Weight Watcher Points Plus: 3 points per serving