What is Kao Fu? Exploring new food.

One morning, one of my colleagues who is from North part of China gave me a bag of thing that looks like croutons but 3 times bigger.

She said it's a kind of gluten called Kao Fu and she likes to put these into a soup or hot pot.

Very interesting! Often, Japanese food and Chinese food are similar like dumplings, noodles and etc.. but I've never seen stuff like this.

I was thinking about how to cook this thing whole day and I looked up some recipes to get inspirations. However there's not much information about this ingredient and all I found was braised it or put it in a soup which I was told already by the colleague. I didn't have any spices to make both dishes either, but I really want to try this Kao Fu today!

I realised Japan has a similar products called Koya Tofu which is freeze dried tofu and I used to cook it heaps! so I decided to used the same method as I cook Koya tofu.

Soak some of Kao Fu in plenty of water at least 10 minute.

When it becomes rehydrated, you can squeeze them to drain off any excess water.

Marinated them with 1 table spoon of soy sauce and 1 table spoon of Mirin and leave it for a couple minutes.

Add 1 table spoon of cornstarch to coat them.

Pour enough amount of oil to coat the bottom of a pan or pot. (I always prefer to use minimum amount of oil to avoid being danger and save some dollars, but you can deep fry them if it's easier for you.

Cook until the surface becomes crunchy and golden colour.

It was good. Crispy outside and once you bite it the juice comes out in your mouth.

I think I can make fake meat things with this as it has similar texture as TVP. I will explore further this Kao Fu!

Bye Cha!!