Any tofu lovers on here?(30 Posts)
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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.
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
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.
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.
Has anyone tried making their own chickpea flour tofu?
m.deliciousliving.com/recipes/caramelized-tofu-and-avocado-sushi-rolls even tofu hating people eat this. Not necessarily in the sushi. I make extra and put in salads
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.
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.
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 www.bbcgoodfood.com/recipes/miso-glazed-tofu-steaks-beansprout-salad-egg-strands - this marinade also works well on aubergine
I really like it in a curry
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 ottolenghi.co.uk/black-pepper-tofu-a-shop
This thread has lots of recipes, including my tofu satay one.
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?
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??
Barney if you buy the Tofoo it won’t break up, it’s extra firm
Thanks, I am planning to hunt it down today! Excited about trying baked tofu.
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.
Oh I forgot, ground coriander of course !
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.
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.
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.
These recipes sound great. I marinate in a mixture of oil, soy sauce and grated fresh ginger then bake in the oven.
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.
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