Zhai Choy with Fermented Tofu | 南乳焖斋菜 [Nyonya Cooking]

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The core taste of this dish comes from the fermented tofu and is one ingredient that you cannot omit. My grandma cooks this vegetarian dish on the first day of Chinese New Year.
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According to Chinese beliefs, eating vegetarian dishes on the first day of Chinese New Year enhances longevity. I looked forward to the vegetarian dish which my grandma never fails to prepare for us when we visit during this festive season. I actually long for it as it tastes exceptionally good besides being a healthy dish. Needless to say, it has become my favourite vegetarian dish.
Since the core taste of this dish comes from the fermented tofu, it is not easily substituted due to its unique taste. Without the fermented tofu, this dish will end up as any other stir-fry dish. Try to get most of the ingredients but it is totally fine if you miss one or two of them. Just a reminder, the shiitake mushrooms have to be soaked in water *for at least four hours* to ensure it is soft and tender.
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2 окт 2024

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Комментарии : 129

@zirconce 9 лет назад

Looks so delicious!! Thanks for sharing the video.

@nyonyacooking 9 лет назад

Jason Loke Thanks for watching!

@taoquan7541 4 года назад

You have to fry the mushrooms and mushrooms first, then pour them in the water

@nyonyacooking 4 года назад

Awesome tips, Tao Quan. You must be an amazing cook. Why not share your tips and recipes on your Nyonya Cooking profile. You just need to create a free account on www.nyonyacooking.com/signup Looking forward to learning from you!

@lancebaker1374 7 лет назад

Timing tips: As I mentioned, deal with wood ear separately for best taste and cook in the final pan about 10 minutes. Napa cabbage also needs 10 minutes (Chinese call it Chinese cabbage, but most U.S. supermarkets label it Napa cabbage (from Japanese nappa for "leaf food"). Carrot time depends on the thinness - if shredded with a typical veggie shredder, carrots only need 3 minutes to get hot. If sliced to julienne size, 6-8 minutes. Good timing makes for best texture of each ingredient.

@markkong4511 10 лет назад

Hi grace, Thank you so much for this. Do I have to fry the bean curd skins? Also I know u can get those rolled bean curd skin. Can I use those instead? Thanks. Mark

@nyonyacooking 10 лет назад

Hi Mark, frying the bean curd before cooking will make it tougher even after cooking. Else, it will be rather soft and the dried bean curd may begin to tear apart while cooking. If you mean the dried rolled bean curd skin, yes you can. I hope this helps :)

@joyfulvegan 9 лет назад

Loved your video!

@eddycirebon 10 лет назад

Malaysian cuisine is not much different from Indonesian cuisine ...

@nyonyacooking 10 лет назад

Yea...very similar ^^

@angelvalerie1985 10 лет назад

Prepared this fish for reunion dinner tonight and my family, especially my parents, loved it. Mum told me to prepare this again tomorrow night for dinner!

@nyonyacooking 10 лет назад

Aww...you made my day! Thank you for trying out this recipe and I am very glad your parents loved it :) Wishing you and your family a prosperous and healthy year of horse!

@queenofice18 10 лет назад

You have a new subscriber. I found you through Helen and love this video.

@nyonyacooking 10 лет назад

Thanks for the support!!

@kierankasey 7 лет назад

Great recipe, I usually make a much soupier version and add more carrots to balance the saltiness and add chicken as well. Ginger really complements the fermented tofu as well.

@lancebaker1374 7 лет назад

Dried mu er need not be soaked overnight. About 30 minutes is plenty. They expand to about four times the dried volume, so cover with more than the depth of the fungus in a deep dish or glass.

@happycat9926 10 лет назад

two of the prettiest cook in youtube.

@nyonyacooking 10 лет назад

knight hunter Thanks! Helen's Recipes (Vietnamese Food) would be happy to see your comment :)

@liongrose1173 3 года назад

The fermented bean curd plus ginger ( or garlic ) need to be sauteed till fragrant, then only add water. (Grandmother style )

@nyonyacooking 3 года назад

Great tips! Why not share your wonderful recipes on nyonyacooking.com? The community would love to learn from you ;) - Admin

@villeosoon2522 9 лет назад

I cooked this on the first day of Chinese New Year! Superb and very delicious. Very nice indeed.

@nyonyacooking 9 лет назад

Villeo Soon Thanks for trying :D

@nanayaya8847 4 года назад

下次可以说加中文吗。谢谢你。。很多中国台湾粉丝听不懂呀

@lancebaker1374 7 лет назад

At 02:08, black fungus is mu er in Mandarin, which means wood ear. You will see fresh black, brown, or cream colored versions in most up-scale American markets (Whole Foods, Trader Joe's) labeled "Wood Ear Mushroom". They won't keep long, thus the popularity of the dried form. You can also buy dried black fungus in any Asian market or online shopping such as at Amazon - search for "wood ear mu er".

@lancebaker1374 7 лет назад

If you ask for black moss in a Chinese market, better to ask for "fa cai" (Mandarin) than "fat choy" (Cantonese). The vast majority of Chinese don't understand Cantonese. You can also print these simplified characters: 发菜

@Kutubambu1988 10 лет назад

Okay, what are the other ingredients? And, do you have any suggestion what can i replace alcohol? I mean maybe something sweet? I dnt know. Thank you.

@MsIselle 10 лет назад

Found you through Helen. Love your videos :)

@nyonyacooking 10 лет назад

Thank you for loving the videos

@popoandtiger 10 лет назад

Found you from Helen's too....and I'm vegan, Chinese Indonesian who live in America...love the food..almost like home for me.

@nyonyacooking 10 лет назад

Thank you for dropping by. Helen would be happy to know that you are supporting her :) Glad you love the food. Malaysian food and Indonesian's is very similar. Hope you enjoy it!

@popoandtiger 10 лет назад

Yes, I found lots interesting recipes.

@uboncityman 9 лет назад

I like vegetarian food so much.

@nyonyacooking 9 лет назад

+Ricky Yang me too

@seowswee1 9 лет назад

Grace, I cooked this yesterday, it's delicious, easy and very convenient for a lazy mum like me, LOL! In the future, pls share more “一锅熟” recipes :) Thank you.

@melisameow6682 8 лет назад

you kind of remind me of joanne peh hahaha

@Kutubambu1988 10 лет назад

Thank you. What are the other ingredients? And, do you know anything that I can replace alcohol. I really want to try this because I love tofu so much.

@mspetiteerlis 10 лет назад

I'm a huge huge huge fan of peranakan culture and food. Pliz load a video on how to cook "nasi ulam" or " Ikan pepes". Thank you for creating this channel. ❤️❤️❤️❤️

@nyonyacooking 10 лет назад

Will put it in my request list. Thank YOU for dropping by!

@angellie8897 9 лет назад

Hi Nyonya Cooking (Malaysian Recipes) thanks to share delicious vegetarian recipe :) anyway is Fermented Tofu same with touco or miso?? I can't find fermented tofu here....

@nyonyacooking 9 лет назад

Angellya Lieswandi Noo...fermented tofu is not miso or tauchu. Give it a google "fermented tofu" or "Nam yee". Tried the wet market or supermarket?

@canossful 10 лет назад

Haha, really nice to still see someone who sticks to its traditional roots, its good to be modern, but when coming to such fesgives seasons.. seeing u wear a cheong san just wows me, u really are a good girl haha. Anyways also, hard to find a girl willing to cook n learn to cook now, compared to the past.. great ! Keep up ur spirit !! Npresent more lovely dishes!! Have a great day

@nyonyacooking 10 лет назад

Haha...I like to stay traditional whenever I can, esp during such celebrations. Happy to know that you enjoyed the video. With such positve feedbacks from people like your kindself, I'm just motivated to do more videos. Hehe..

@vivianchanleechoo2757 4 года назад

Hello, Nyonya Cooking how do you cook tempoyak?

@SuperModerngranny 6 лет назад

you didn't add the fatt choi at the end. How long does it take to cook the fatt choi?

@villeosoon2522 10 лет назад

I cooked this as well on the first day of Chinese New Year and like you, I learned to cook this dish from Grandma and mum and it is my favourite dish for the CNY. Grandmum and mum are Nyonya Melaka and managed to learn the wonderful recipes and cooked them myself. Well done to you, Grace! Kong Hei Fatt Choy!

@nyonyacooking 10 лет назад

Yea...me too! I love this and always look forward to going to granny's house because of this (ahem, besides the red packet too) Hehehe... Glad that you managed to learn the recipes from them. Remember to continue cooking those dishes :D Gong Hei Fatt Choy to you too!

@jadechong737 7 лет назад

hi ya, do I need to soak the beancurd sheet with water before frying? ☺ thank you, Jade

@TameTusker 10 лет назад

Wheee....lovely girls...I am an Indian in Canada and I love Asian food of all kinds!!!:)

@nyonyacooking 10 лет назад

Nice! Have fun watching the videos here!

@MrNickloke 10 лет назад

Both my favorite youtube cooking channel host

@nyonyacooking 10 лет назад

@varianhan4196 4 года назад

nyonyacooking@@nyonyacooking

@kaenhu 10 лет назад

I have the other (non-red) fermented tofu. Can I still use that?

@nyonyacooking 10 лет назад

Anh Gordon The taste would be different...

@willgetme22 10 лет назад

WoW You guys are pulchritudinous.The dish looks wonderful..

@nyonyacooking 10 лет назад

Time to start wokking! :D

@tehchenghee 9 лет назад

vegetarian not eat garlic or onion......

@miniwolfang9563 6 лет назад

Your recipe looks delicious. Can you suggest a substitute for fermented red bean curd if I can't fnd it any stores where I live?

@nyonyacooking 6 лет назад

Hey there, unfortunately you can't really substitute fermented bean curd in this recipe. I've written the reasons here www.nyonyacooking.com/recipes/zhai-choy However, you can still make this dish without the fermented bean curd. It wouldn't as special though :)

@miniwolfang9563 6 лет назад

Thank you! I guess I was just being lazy. I will take a trip to Chinatown downtwn to find this ingredient. This is actually my favorite Chinese dish, especially because I am vegan.

@digilife2010 7 лет назад

Great dish , easy to make & delicious to eat.

@samanthianoble6933 10 лет назад

This looked great, but I don't think I can find one of the ingredients here in Texas!

@nyonyacooking 10 лет назад

Heyya...which would that be?

@quachkha 10 лет назад

oh my god, my two favorite cooks. But I thought Helen is going to cook with you in this video. She didn't!

@nyonyacooking 10 лет назад

Stephanie Quach Hopefully one day :D Hehe..

@sharensaw 6 лет назад

Thanks Grace Attempted this dish, yummyyyyyyyy

@captloonwengcheun3955 5 лет назад

I like it a little dryer.

@limjiaxin6200 9 лет назад

hi, can I know where can i get the tofu??? I'm not the tofu name and we're to get it

@nyonyacooking 9 лет назад

Banu Priya Rajan At the asian grocer :) It's called fermented bean curd or fermented tofu.

@sofianshen9564 10 лет назад

very nice cooking, i'll try it on the first day of lunar new year...

@nyonyacooking 10 лет назад

Yay!! Do send me a pict on fb after cooking the dish! Xin nian quai le to you!

@seiichiyamaguchi1401 6 лет назад

Every dish she cooks is GOOD...

@kvopera 10 лет назад

So cool to see the two of u together!!

@nyonyacooking 10 лет назад

We had fun making this together :D

@Sydneysilvershowofficial 9 лет назад

thanks for your video!

@yuensanwong2688 8 лет назад

can add some red dates and sweet beancurd(甜腐竹)in it make it taste better :) for vegetarian can replace garlic to ginger.

@liongrose1173 3 года назад

Yea my mom does that ... red dates and sweetened bean curd 甜竹

@jodielee89 Год назад

Why is garlic not vegetarian?

@Totorochilbe12 10 лет назад

What a treat! Helen and Grace! Chuc Mung Nam Moi - Gong Xi Fa Ca This is one of my favourite times of year!!!

@nyonyacooking 10 лет назад

:D We had fun doing this too! Hope you have a prosperous New Year, Yale!

@Totorochilbe12 10 лет назад

You guys should go on a cooking school tour! Make sure Australia is one of your stops!

@nyonyacooking 10 лет назад

Totorochilbe12 One fine day....one fine day... :P

@sharensaw 6 лет назад

Hi Grace , The fermented red tofu is it known as nam yu in cantonese? Or is it fu yue? Thanks

@nyonyacooking 6 лет назад

Namyu :)

@sharensaw 6 лет назад

Nyonya Cooking great Thanks. Kung Hei Fatt Choy to you.

@afifiiii 10 лет назад

Looks delicious as always. Happy Chinese New Year!

@nyonyacooking 10 лет назад

Thank you Afifi! ^^

@arunningbet 10 лет назад

😱 omgosh I love both of your videos why did I miss this one? :3

@nyonyacooking 10 лет назад

Awww...thank you for supporting us :D

@Kutubambu1988 10 лет назад

How to make fermented if I can't find one ?

@nyonyacooking 10 лет назад

Hi Farah, to ferment the tofu, a lot of other ingredients will be needed and one of it is alcohol. I would replace it with oyster sauce (which is also delicious) but of course, the taste is not even close to the taste that the fermented tofu has. I hope this helps you! ^^

@CologneCarter 10 лет назад

To be honest, I am somewhat intimidated by the fermented tofu. I'm not sure if I dare to try it. It sure is something strange for the German taste buds, I think.

@nyonyacooking 10 лет назад

It is all in your mind. Hehehe...try it, it's not smelly, taste really fine ;)

@CologneCarter 10 лет назад

Nyonya Cooking I see you laughing and that isn't encouraging. The trouble is Germans are not used to extreme tastes... extremely hot food, extremely smelling food, extremely strange tasting foods. I am daring on principle to broaden my mind. But there are some things I can't get over to dare to try the foreign food item. And since fermented tofu is a thing that can have range from slighty strange to really disgusting to Europeans I'm still intimidated, Is there a way to make sure I don't get the really hard stuff, when shopping for fermented tofu?

@nyonyacooking 10 лет назад

CologneCarter Oh don't take that wrongly. My Germans colleagues aren't the most daring and experimental when it comes to food too. And I get it, just like how I don't fancy biting into brotchen and schnitzel :P Fermented tofu isn't anything like smelly tofu - which I just cannot seem to enjoy :( The tofu taste is quite pleasant. So, don't feel discouraged alright ^^ What do you mean by "really hard stuff"?

@FlamerzZz 10 лет назад

CologneCarter let me tell you how fermented tofu taste like. there are 2 types of these. one is milder one is stronger. the red ones are stronger in taste which she uses it here. The milder one is almost yellowish orange colour.. for the mild one to me it taste like spiced up extremely salty cream cheese with an alcohol taste. the texture is a bit like cookie dough but smoother. you wont want to eat it just like that.

@patleo123 7 лет назад

Well done. Great effort.

@ayuekembanggempol3602 10 лет назад

So that u related to helen? Just knew it ^^ u both so pretty

@nyonyacooking 10 лет назад

Oh no. I'm not related to Helen :) But thanks for the sweet comment!

@MirouSaga 10 лет назад

Selamat Tahu Cina, Gong xi fa cai!

@nyonyacooking 10 лет назад

Terima kasih :D :D :D

@SloLe407 10 лет назад

Can you make a video on how to make roti canai?

@nyonyacooking 10 лет назад

It will comeee~~~~

@MariaChan-kv9db 8 лет назад

how if i skip the fermented tofu??

@nenee009 7 лет назад

the fermented tofu is what makes the dish so you can't leave it out

@TameTusker 10 лет назад

Let me find the ingredients in the local Chinese store and let me cook the dish? Shall post once I do the dish!!!!:):):):)

@nyonyacooking 10 лет назад

Horray! And send me a pict ok!

@TameTusker 10 лет назад

Nyonya Cooking (Malaysian Recipes) Yes Sweet Dimples...Lovely Dimples...Enchanting Dimples...Dazzling Dimples....Dear Dimples!!!!!!:):):):):0

@nyonyacooking 10 лет назад

@TameTusker 10 лет назад

Nyonya Cooking (Malaysian Recipes) Dimples..sorry to sound really stupid ( I am really I think!!:) )...but,is Red Bean curd the same as fermented tofu? I got all the ingredients except for the fermented tofu and I the Chinese and me could not speak to each other!!:(:(:(

@TameTusker 10 лет назад

Red bean curd IS fermented tofu...thank you Google...!!!!:):):) Ok,Dimples....in one or two days I shall let you know how I fared as a Chinese chef under your expert help!!!:):):)

@simplicity63 10 лет назад

Thank you. I subscribed.

@nyonyacooking 10 лет назад

Thank you for the subscription!

@jackieyeo1800 8 лет назад

U forgot the Fatt Choy ?

@nyonyacooking 8 лет назад

Did not, I was not able to get hold of it here in Germany at that point of time :)

@iinmaryandi1670 10 лет назад

Ur dimple is pretty

@nyonyacooking 10 лет назад

^^ Thank you for your kind comment.

@rubytan2440 10 лет назад

It looks very delicious.

@nyonyacooking 10 лет назад

Tastes fantastic too. Must try! ^^

@rubytan2440 10 лет назад

Yes, I did and I even share a portion my dish with another friend. It tastes awesome. By the way would you share the recipe of rempah udang. That snack was popular in the Little Nyonya movie series. Thanks! Ruby