Soy Bean Noodles- Do You Cook with Them?
(I am not talking about the Japanese yam flour and tofu noodles.) I am talking about 'linguini-like' noodles made out of, and looking like, tofu. I have a year old cryovac package and a newly bought pkg and figure it's time for me to try them out! Not much found from googling. How do you like to use them? Do they break up easily or can they hold their strands intact and be plated to look like a nest of pasta? If they don't break up, i thought it might be fun to deep fry some(like shallot frisees) or use them as a stuffing for inari pockets.... Do I need to blanch them first? maybe marinade?Thnx much for your help!
"How do you like to use them? "
You can do many things with them. You can stir fry them. You can heat them up in a broth and then serve. There are many different ways to use them.
"Do they break up easily"
They don't usually break up easily, but you did freeze them, so they may break up easier.
"Do I need to blanch them first? maybe marinade?"
You can definitely blanch them. You can also marinade them if that is what you want.
"Straight out of the package for a cold salad, the noodles are a little bit on the dry and mealy side"
I agree with you 100%. I suppose one can use it without cooking if the "dou gan si" is made fresh and we bought it from a stand. You know, like those stores which sell tofu fresh daily.
For packages, I agree with you.
Are your noodles made of yuba, the skin that forms on the top of soy milk when they make tofu? If so, you can find lots of recipes if you do an internet search for yuba or 'bean curd skin'. Fresh yuba only takes a minute or so to cook, and it can be eaten raw, or blanched and/or marinaded for a salad. If you deep fry it, it tends to get leathery rather than crisp. Dry yuba has to be reconstituted in water first, and I wouldn't eat it without cooking it a bit first, especially if it's been sitting around for a while.
Here's a recipe from Saveur: http://www.saveur.com/article/Recipes...