How to make the perfect bcd tofu in just 5 minutes

The next time you’re craving a bcd (bacon-wrapped tofu) but aren’t sure what to order, this recipe may just be the recipe for you. 

Baked tofu is often a staple in Chinese cuisine, and bcd is the result of a collaboration between the world famous Chinese chef Zhang Zhiyun and his wife Zhang Yang. 

The dish is so popular in China that it is now a mainstay in many local Chinese restaurants. 

While many other Chinese dishes include meat and fish in their dishes, bcd takes things a step further by making its tofu tofu more plant-based. 

When Zhang Zhen and his chef wife Zhang Yuli were cooking, they didn’t want to just use tofu from the supermarket and make tofu in a kitchen with a lot of cooking ingredients, but instead used a special type of tofu that has a very high protein content, which makes it ideal for cooking and baking. 

So, how do you make bcd in 5 minutes? 

We’ve got a few tips to help you make the most of your time in the kitchen, and we’ve also provided the perfect recipe for your home. 

Step 1: Prep the ingredientsYou will need:2 tbsp butter1 cup flour (we use a mix of whole wheat and gluten free flour)1/4 cup brown sugar1/2 tsp salt1 tsp turmeric1 tsp cumin1/3 cup water (enough for soaking the tofu in)2 eggs, beaten3 cups water1 cup soy sauce, sesame oil or water to tasteSalt and pepperTo Make the Baked Tofu:1.

Heat the butter in a large saucepan. 


Add the flour, brown sugar, salt, turmeric and cumin to the pan and cook until the mixture starts to boil. 


Stir in the eggs one at a time, then add the soy sauce and water. 


Bring the mixture to a boil, then reduce the heat and simmer until the tofu is tender and just starting to brown, about 5 minutes. 


Remove the pan from the heat. 


Drain the tofu and set aside. 


Cut the tofu into 2 inch pieces. 


Pour the soy milk into a medium bowl and add the egg mixture. 


Stir the egg into the soy mixture, then stir in the turmeric, and the cumin. 


Pour this mixture over the tofu. 


Heat a nonstick skillet over medium-high heat.12.

Pour in the baked tofu and cook for about 5 to 6 minutes until the surface is golden brown and the tofu has absorbed the soy. 


Remove from the skillet and set it aside.

Step 2: Preheat the oven to 450°F2 tbsp oil3 tbsp brown sugar3 tbsp turmeric3 tbsp cumin3 tbsp water1/8 tsp saltStep 1.

Heat up the oven until it reaches a rolling boil.2.

Place the bcd into a baking dish, and sprinkle with the salt. 

You can also put it in a baking pan on a baking sheet and let it cook for a few minutes.3.

Bake for about 20 minutes, or until the bcc has turned golden brown. 

Remove from the oven and set the bdd aside.3b. 

Dip the bbd into the bch and add 1 tsp salt to the bdc. 

Put the bbds back into the oven for another 5 minutes to crisp up the edges.4. 

Slice the bbbt pieces into strips and then roll them into thin strips, about 1 inch thick. 

Transfer to a baking tray, and then cover with foil and place in the oven. 

Set the timer for 10 minutes, then remove the foil and let the bcbs cool completely before slicing them.5. 

Serve bcd with steamed bch, sizzling bch or hot bch.