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Wrap, Quiche, Noodles: Things you can do with Baiye Tofu

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Baiye tofu is pressed beancurd sheets. It has a chewy texture and a prominent bean-y taste. It's usually used in Chinese cooking. Though I've never noticed it in any Asian dishes before! Hmm... I can't think of a specific dish that must have baiye tofu. Actually I only know how to use them in a Western-y way... So here are some things you can do with baiye tofu. I find it quite fun to peel the sheets apart! Hehe ☺
Rainbow Tofu Rolls. Use baiye tofu as a wrap! Much easier to roll than nori sheets, doesn't get soggy and it can hold much more filling ;) I stuffed these with purple sweet potato, carrot, asparagus, yellow & red bell pepper and alfalfa, with a squeeze of lemon. Topped with black tahini, black sesame seeds and a few sprays of Bragg's liquid aminos.

I just washed the tofu sheets, without cooking them, but if you'd like to you can steam them lightly (not too much or they'll be too soft to hold!) For each wrap I used 1/2 a tofu sheet.

Sweet Potato & Avocado Tofu Quiche. This uses alternating strips of baiye tofu and Mountain Bread rye wrap. Using the baiye tofu at the base keeps it from getting too soggy, but don't use too much of it at the side as it'll get a bit tough after baking! 

For this, the filling is made of 1/2 avocado and 150g silken tofu, pureed together. Then added with 1 tbsp chopped onion, 1 clove garlic, 1 tiny purple sweet potato (already cooked), 1 medium portobello mushroom, a few spears of asparagus, diced red bell pepper, 1 tbsp nutritional yeast, pepper, cayenne and curry powder. Baked at 150 deg C for about 30-35 minutes. My first try at something like this and I think it turned out not bad! ☺

Neither Pizza Nor Pasta. Baiye noodles with a simple no-cook tomato sauce and falafel 'meatballs', with eggplant 'pizza' at the side.  For the noodles, cut out four 1 cm wide pieces (from the block of tofu) and separate each layer to get long, thin, tofu strips. Then blanch/boil them lightly.
Sauce: blend 10 cherry tomatoes, 1/4-1/3 cup sundried tomatoes, a squeeze of lemon, chili flakes and black pepper. Add 1 tbsp ground flaxseed meal and let it sit for about 10 mins. Add water until desired consistency and other ingredients if you'd like. I added shimeiji mushrooms and three homemade baked falafel.
The eggplant pizza bites are about 1 cm thick eggplant slices topped with pea hummus (2 tbsp peas and 1 tbsp homemade hummus in a food processor), cherry tomatoes, baby corn, parsley flakes, chili flakes and black pepper. Baked at 180 deg C for 20 mins in a preheated oven. If you find the eggplant skin too tough, you can cut tiny slits around it before baking ☺
I hope these have given you some ideas about what to do with baiye tofu! I'll probably try doing a lagzanea lasanea lasagna (I can never spell this word!!) next.
On a side note, this is the last week of the three week school holidays. ☹☹☹ How sad. I've not even properly enjoyed myself yet! Assignments still not done. And haven't caught up on Running Man. Sigh... Must really stop procrastinating! 

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