Firm tofu

[maslinpan]

I bought some yesterday as it was in the yellow sticker section. What is the nicest thing I can do with it? I like spice and I know I need to inject it with maximum flavour!

[Sinittasdancers]

I'm late to this so I expect you've already chosen something but for anyone else who finds this thread may I recommend this Meera sodha recipe in the guardian: amp-theguardian-com.cdn.ampproject.org/v/s/amp.theguardian.com/food/2019/oct/05/meera-sodha-vegan-recipe-broccoli-tofu-kimchi-stew?amp_js_v=a2&amp_gsa=1&usqp=mq331AQCKAE%3D#aoh=15735734022033&amp_ct=1573573401000&referrer=https%3A%2F%2Fwww.google.com&amp_tf=From%20%251%24s&ampshare=https%3A%2F%2Fwww.theguardian.com%2Ffood%2F2019%2Foct%2F05%2Fmeera-sodha-vegan-recipe-broccoli-tofu-kimchi-stew. You'll need to find vegan kimchi and gochujang but oh my word it's good, especially on a cold winter night.

I deviated from the recipe and prepared the tofu as I always do as I wanted to add flavour. I drain the tofu, wrap it in a tea-towel and put a plate with a tin on it on top, leave for an hour. Slice, coat in a marinade of sesame oil + soy sauce + sweet chilli sauce, put on a baking tray lined with grease proof paper, bake at 210 for 25 mins.

You can do tofu this way and add to all manner of things, it's yummy.

[Thehagonthehill]

We accidentally discovered freezing,you can get it drier after defrosting and pressing so it goes crispier when cooked.

[WLmum]

amp.theguardian.com/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu

This is amazing. But super spicy - be prepare to cut the spices in half.

Also I always freeze tofu first, allow to defrost at room temp, squeeze out really well before cooking for max firmness.

[Coffeeandchocolate9]

Google Bosh crispy chilli tofu. Amazing!

[londonparisrome]

Part three ..... I can't post as I didn't realise there's a limit 😂

[londonparisrome]

Part two

[londonparisrome]

Part one

[LordProfFekkoThePenguinPhD]

Yes yes yes - that sounds like the one in my favourite Chinese restaurant and it is lovely.

[PigeonofDoom]

Tofu goes well with salty/spicey flavours. Look up recipes for sea spice aubergine- tofu goes really well in this dish or with the sauce. I would dice it, fry until golden, then make a sauce of stirfried garlic, chilli, spring onion, soy sauce, veg stock, sugar, maybe miso, bit of cornflour to thicken. Then toss fried tofu in this and heat through

[goodwinter]

Slice and press it first to get rid of some excess liquid!

I use tofu a lot in stir fries and chinese-type dishes - I either coat in cornflour and fry in a small amount of oil to get it crispy and then toss with sauce right at the end, or fry in a dry pan while pressing down to squeeze moisture out. That makes it "meatier" (chewier).

[NannyR]

I press it in a clean tea towel then cut it into cubes and toss it in a mixture of cornflour, salt, garlic powder and Chinese five spice, then fry it to add to stir fries.

[maslinpan]

Beetroot powder? That's a new one, what else do you do with it?

[ktjerl]

Forkfun is onto something there. I buy extra firm tofu. I press and freeze it before use. I love it coated in tandoori and beatroot powder then baked.

[forkfun]

Press, then marinate, then bake or pan fry.

Or simply press until super dry and fry with salt on high heat in non stick pan until crispy. Then add to stir-fry.

Or freeze. Defrosted and squeezed tofu has a completely different texture to fresh. Much more chewy. My kids love it that way.

[LordProfFekkoThePenguinPhD]

I like it griddled. The nicest is from my local Chinese - fried and covered in a spicy sauce