People always talk about the weird cravings pregnant women have but what about the strange aversions. It’s so odd to suddenly be repulsed by your own favorite foods. I can’t believe that I’ll turn away a plate of slender crispy fries, a cup of smoky dark chocolate ice cream, or even a garlicky bowl of linguine with clams. Like many others with morning sickness, I had a really hard time eating meat and fish in general. I still tried my best to eat some because I knew I needed the protein, iron, B6, and other good stuff. Oddly enough the one I hated the most was chicken, the one I would think was the lightest of the meats.
My sweet mom has been catering to me every day, asking me what I would like to eat, or more what I can stand eating. There is a tendency to just carb-load on plain breads, rice, and noodles so for some more nutrition, I asked for a vegetarian dish. This Shanghainese dish of Soy Beans, Snow Cabbage, and Tofu Skin Ribbons is light yet packed with protein.
I love the way the snow cabbage becomes part of the sauce and coats everything. It puts a clean and healthy feel into each bite. The tofu skin (called Bi Ye, meaning 100 layers) ribbons can be twisted onto chopsticks or a fork like pasta. You won’t be fooled since it doesn’t slurp the same way because of the friction on the surface. The soy beans add another element of texture, spots of starchy ovals.
Soy Beans, Snow Cabbage, and Tofu Skin Ribbons
~4 servings
- 1/2 (9 oz) package tofu skin
- 1 tablespoon baking soda
- 1/2 tablespoon vegetable oil
- 1 cup salt preserved snow cabbage
- 1/2 tablespoon mushroom bouillon
- 1/2 cup frozen soy beans (edamame)
- 1/2 tablespoon cornstarch
Instructions –
1. Submerge tofu skin in warm water with baking soda for 30 minutes. Drain and wash tofu skin and submerge in clean warm water for 10 minutes.
2. Drain tofu skin and cut into ribbons. Set aside.
3. Heat oil on medium high heat in a large non-stick pan. Add salt preserved snow cabbage. Stir for 20 seconds. Add 1 cup water and tofu skin ribbons. Stir in mushroom bouillon and wait till it comes to a boil.
4. Add soy beans.
5. Make a slurry by stirring together cornstarch with 2 tablespoons water. Stir into the dish slowly. When soy beans are warmed through, the dish is ready. Serve immediately.
Left-overs can be kept in an airtight container in the fridge and re-heated in the microwave or on the stove-top. Like with any cornstarch based sauce, left-overs will not be as ideal as when first made.
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Looks delicious, even if it doesn’t slurp!
yum! my mom makes this sometimes and it’s always delicious!
What a lovely vegetarian dish. How nice of your mom to make this for you- I hope you were able to eat plenty of it!
wow, it looks like pasta! Take care!
Thanks for the pics of the chinese ingredients. It helps a lot when I get to the chinese market :-))
Who’d ever know it wasn’t pasta?? Amazing photos! And nice Mom!
I love the idea of tofu ribbons- I’ve never seen anything like them- what a great new way to serve tofu!
I can’t wait to try this recipe. Tofu skins look like a great substitution for pasta. You’re lucky to have your mom so close and helping you through this experience.
Thanks guys! I know I know…my mom is is the best!
Just wanted to let you know–I made this dish tonight for dinner (alas, I forgot to take pics!!) and it was FANTASTIC. I kind of want your mom to come over and make me comfort food now.
I’ll be making this again, and you can bet I’ll have my camera on hand!
EMC, I’m so impressed that you made this dish and found all the ingredients where you are. If you’re ever in NY, you can come to my mom’s house!
I first had this dish in Chinatown, NYC, at 10 Pell Street back in the 90’s. It is awesome! I crave and think about anytime I have Asian food. The restaurant has now changed owners and no longer make this dish (sad). I now have the recipe, thanks to you, and will try to find the Snow Cabbage and tofu skins. Thank you I cant wait to make this!!!