Tofu Byproduct (2008-05-15)
The concept is simple: cook the soybeans, dry them, and panfry them with seasonings. That's it.1) Boil (15 min) or steam (20 min) or microwave (10 min) the crushed soybeans.
2) Dry in a 160C oven for 45 min. Stir around half way.
3) Dry fry (meaning no oil) in a pan or wok for 45 min to an hour over low heat stirring constantly. This requires patience, put on your favorite music.
4) When the soybeans are a deep golden color, add a tbsp or so sugar, soysauce and your favorite seasonings such as a tbsp of Chinese BBQ sauce, seafood sauce, XO sauce, chili bean paste or even cajun seasonings. The option is endless.
5) When completely cooled, store in a glass jar and freeze.
P.S. The amount of seasonings quoted are based on 300gm dry soybeans I used to make the tofu which netted me 570gm crushed soybeans (okara), and after panfrying I ended up with 215gm of "toppings".
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