5 April, 2016
When I was a meat-eater, I loved BLT Sandwiches. Since becoming vegan, finding decent bacun hasn’t been an easy task and so buying the processed bacun is something I’ve stopped doing.
As a vegan recipe developer and someone who helps others transition to a plant-based diet from a Standard American Diet (S.A.D), I have created a couple of different ways to make bacun. My bacun marinade is simply out-of-this-world. Trust me.
Here is one way to make a delicious Vegan BLT. I hope you try it out! You will need to marinate these overnight so plan ahead.
This uses dried bean curd sticks, which can be found at any Asian Market. If you do not have one nearby, you can also find them on Amazon and get them shipped directly to your front door.
You may be wondering what Bean Curd Sticks are. I know I had no clue in the beginning. In fact, they sat in my pantry for about 6 months after my first failed recipe attempt. Now that I’m learning more about them I will be creating many more recipes. They happen to be very versatile. This is what happens when people first take the journey into eating tofu. Many people do not know how to cook it and it ends up tasting bland and gross, then, they never want to eat it again. Try, try, try again is my motto!
Bean curd skin is also called tofu skin, yuba, dried beancurd, or soybean skin. It is actually soybean milk skin, made by lifting away the sheet that forms on the surface of heated soy milk. In Chinese cuisine, the skins are a mainstay of the vegetarian diet. These sheets can be dried in flat form, or bunched up into bundles, like these bean curd sticks in the above picture. For the bacun, you want the dried bean curd STICKS.
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