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Any tofu lovers on here?

(30 Posts)
LiteraryDevil Wed 25-Apr-18 17:26:56

Hi, I've fallen in love with tofu but need ideas of what to do with it. Currently I marinate it in a mixture of maple syrup, lemon juice, soy sauce and paprika then coat in corn flour before frying. I serve with either rice or rice noodles and carrots, peppers and spinach. I can't eat garlic or onions so any recipes with that are out and I hate looking on Pinterest for stuff. Much prefer tried and tested things.

OP’s posts: |
SuperLoudPoppingAction Wed 25-Apr-18 17:32:18

A lot of the recipes on the cauldron foods website are great.
I always wrap it in a kitchen towel for a bit to dry it out once I open it.

Also kid3 invented a thing called tofu chicken. He mashes tofu and mixes with stock for a roast dinner on stock and curry paste for spicy version
He puts an egg in and then microwaves for a few minutes until solid in the middle using a round deep bowl.
It turns into something a lot less dry and bland than the family roast type substitute things

LiteraryDevil Wed 25-Apr-18 17:40:01

Oooh thanks I'll have a look. I get the Tofoo tofu and it's far drier than the cauldron one. Much firmer. I don't need to dry it first as even if I press it hardly any water comes out.

OP’s posts: |
scurryfunge Wed 25-Apr-18 17:48:08

Watching with interest as i cook for a vegetarian lady 4 times a week and looking for new ideas. The maple syrup recipe sounds delicious.

scurryfunge Wed 25-Apr-18 17:51:59

Has anyone tried making their own chickpea flour tofu?

SuperLoudPoppingAction Wed 25-Apr-18 19:51:31 even tofu hating people eat this. Not necessarily in the sushi. I make extra and put in salads

YoucancallmeVal Wed 25-Apr-18 20:46:46

Ching He huang has the world's easiest tofu and edamame stir fry which is lush. There's a black pepper tofu dish which is often well acclaimed on here- I believe it's an ottolenghi recipe.

NannyR Wed 25-Apr-18 23:08:25

I buy the tofoo brand and cut it into small cubes. Toss it in a mixture of cornflour and Chinese five spice then fry it for about 15 minutes. it goes quite crispy and chewy - very good in stir fries.

Blondie1984 Thu 26-Apr-18 00:49:27

Another vote here for Tofoo tofu - it's really good and firm and doesn't need much draining
My favourite way of cooking it at the moment is marinating it with a miso sauce - this recipe works well - this marinade also works well on aubergine

lastqueenofscotland Thu 26-Apr-18 11:06:10

I really like it in a curry smile

VeganCow Thu 26-Apr-18 13:53:12

I used to press tofu but now just cube it and straight into the Actify with some oil/frylight and a sprinkle of soy sauce and nutritional yeast. If no Actifry, just shove it in the oven after adding oil, or fry it Goes lovely and crispy. I leave it in the fridge and top rice, salad with it, or put it in wrasps/pitta with salad. Its nice cold or reheated.
I also want to try this recipe

magimedi Thu 26-Apr-18 14:07:34

Love it!

This thread has lots of recipes, including my tofu satay one.

Tigerblue Thu 26-Apr-18 15:09:35

last, can I ask what ingredients you put in your curry please

My DD wants me to cook tofu (she's recently gone veggie). How big does everyone make their cubes/slices?

barney11 Thu 26-Apr-18 20:24:40

Whenever I cook with tofu it completely breaks apart, even when I drain it and wrap it in kitchen roll. What am I doing wrong??

VeganCow Thu 26-Apr-18 23:35:12

Barney if you buy the Tofoo it won’t break up, it’s extra firm

barney11 Fri 27-Apr-18 08:33:18

Thanks, I am planning to hunt it down today! Excited about trying baked tofu.

ppeatfruit Fri 27-Apr-18 11:17:38

If you freeze medium tofu it changes it's make up and becomes much chewier when you defrost it. easier to fry etc.

I always make up my own curry sauce in a solid saucepan before adding the tofu. So I gently fry a chopped onion in olive oil , then add the ground spices I like ;ginger, cardamom, plenty of turmeric, cumin soya sauce a bit of hot water or stock etc. Then chopped fine garlic. It doesn't take long to cook, then add the tofu about 2 cms square. Cook for 5 to 10 mins! Sorted.

ppeatfruit Fri 27-Apr-18 11:19:15

Oh I forgot, ground coriander of course blush !

NameChanger22 Fri 27-Apr-18 11:40:35

If it's too soft and breaks up then you need to leave it in kitchen towel for a couple of days to become less moist. Then be careful when you fry it and don't fry it with other things, do it separately.

I love Tofu. My favourite right now is to make sticky tofu. Cut the tofu into strips, fry until golden in sesame oil, at the end add sweet plum sauce and soya sauce until it bubbles and becomes sticky.

Our Asian supermarket sells 5 spice tofu which is amazing and also fried tofu, which is balls of tofu, also great. Both of these are very firm.

LiteraryDevil Sat 28-Apr-18 17:36:23

Most tofu I've bought says to use within 48 hours of opening. Wrap it in kitchen towel and place on a flat surface with a VERY heavy skillet or pan of water on top of it to press out the water. Change the paper often. Unless you use tofoo tofu which just needs wrapping for a little while. I coat in cornflour and shallow fry then add it to my dish towards the very end of the cooking time. The cornflour creates a crispy coating which is delicious. Cauldron is too wet as is sat in water in the packet.

OP’s posts: |
NannyR Sat 28-Apr-18 19:59:25

I went to my local Asian supermarket today and found out that you can buy strips of deep fried tofu, like the pp mentioned. It's exactly like the tofu you get in restaurants l Iike wagamama, just enjoying a stirfry with some now! Also got a litre of kikkoman soy sauce for £4.50 rather than £3 for the little glass bottle that you can buy at tesco and some rice paper wraps to make Vietnamese summer rolls.

SnugglySnerd Sat 28-Apr-18 20:03:19

These recipes sound great. I marinate in a mixture of oil, soy sauce and grated fresh ginger then bake in the oven.

SergeantPfeffer Sat 28-Apr-18 20:15:31

Agedashi tofu is my all time favourite tofu recipe, you can make vegetarian dashi by soaking dried in water.

I’m not a massive fan of the very firm tofu- it’s easier to cook with but the flavour is not great. This works best with the fresh tofu you get in Asian supermarkets.

I love tofu in salty, spicy Chinese sauces (Kung pao, sea spicy) but these often contain garlic.

SergeantPfeffer Sat 28-Apr-18 20:16:31

Soaking shiitake, sorry blush

dynevoran Sat 28-Apr-18 20:27:39

You can also get firmer smoked types like this which are very nice and quite different in texture. This is an example but there are a few different types and brands like this, some with added herbs. I use in salads and stir frys and in cornflour fried for on top of noodle soups.

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