THE COOL JERK CORNER

FENTIMANS CHERRY COLA STEWED DRIED BEANCURD STICKS WITH MUNG BEAN NOODLES

Food & Drink

Jamie Kidd| @cooljerkvegan

 

 

 

#2


 

I know what you are thinking, second recipe in and I’ve already resorted to a tofu recipe. Well hold your horse’s cowboy; this ain’t like no tofu you have eaten before. In fact, I don’t even know if it is tofu. It’s the skin that’s been skimmed from the top of boiled soya milk. I’m not going to get into the technical side of things but somewhere along the way, it’s been dried and cut into long strips that slightly resemble sticks of bamboo (hence the one of many alternative name’s Bamboo Tofu). Also some good news, unlike blocks of tofu, you don’t need to press this tofu, a task I hate and sometimes just skip altogether. In fact with these, you do the total opposite and soak these guys in water to bring them back to life.

 

I love Fentimans Cola, especially with rum, although their cherry cola also goes well with tofu. Like most of their drinks, it has a hint of ginger which helps bring this dish nicely together!

INGREDIENTS:

 

- Half a pack of Dried Beancurd Sticks (soaked for 6 hours in warm tap water)*

- ¼ cup of soy sauce ½ teaspoon of chilli flakes (add more/less depending on your own tastes)

- 1 bottle of Fentimans Cherry Cola

- 1 packed of Vermicelli Mung Bean Noodles*

- Handful of spring onions

 

*I’ve visited a few Chinese supermarkets in town for the dried beancurd sticks and it’s not so widely available so take my tip and go to Lim’s Chinese Supermarket on Cambridge Street in the City Centre, it’s the one with all the figurines in the window, yeah now you know where I mean- plus he also sells the mung bean noodles. Mr Lim opened Scotland’s first Chinese supermarket in the 1970s to cater for the large Hong Kong community living in Garnethill and he is still there most days. The dried beancurd sticks can be quite hard to find in his shop, that’s because they are on the bottom shelf hidden by where he keeps his shopping baskets. Lim’s also sells frozen blocks of Tempeh, you know that ingredient that is in every second vegan recipe but you have no idea where to find it, so use this opportunity to pick some up.

 

 

METHOD:

1. Drain the soaked tofu then cut into pieces about 2 inches (ruler optional). Chuck that in a pot along with the soy sauce and cherry cola. Let that simmer for about 15 minutes.

2. Chuck in the whole pack of noodles as they are and cook for 2-3 mins. For the first minute or so, keep turning the noodles so that the liquid is getting to all the noodles.

3. Once the noodles are soft and transparent and you are able to mix them in with the tofu, then you are ready to go.

 

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