There are so many options with tofu. It is extremely versatile and lends itself to a huge variety of healthy recipes. It can be fried, baked or served in a salad or pie. It can be served in a smoothie or scrambled like eggs. There are so many recipe possibilities. I've included instructions on how to cook tofu in many of these ways below.
If you are new to to this fab food, you might want to start here...
A very useful trick which goes beyond storing and preserving. Tofu that's been frozen has a lot more chew and drinks up any sauces or spices you want to add.
Probably the most popular method but it can be hard to get right. Here's how to make fried tofu that is crispy and delicious.
My favourite. The only problem with this method is that I can't resist popping these delicious little morsels in my mouth when they come out of the oven;-)
Deep frying results in a very light, crisp and golden texture. Prepare as you would for regular frying but it is best to keep the pieces relative large - a couple of inches in length at least.
Use a deep fryer or a wok and fill the oil to a depth of about two inches. The ideal temperature for the oil is 350F or 180C. Drop in the tofu and cook for about 2 minutes or until golden and beginning to float to the top of the cooking oil. Again, don't overload the pan - you might need to cook in batches. Flip over the pieces using a tongs (or chopsticks if you are feeling confident and authentic!) and deep fry for about 2 minutes more. Remove from the oil with a slotted spoon and drain on a rack or on paper towels.
Smoky and spicy, one of my favourite weekend dinners.
Fun and easy family friendly tofu. Great for dipping.
A simple but delectable chilled dessert with silken tofu, apricots and almonds.
A tasty vegan salad made with green beans, fried tofu and a spicy peanut Asian dressing.
Thick slices of beancurd and vegetables in a rich Japanese style broth.
Here's one that's a little different to the norm. This quiche is both unusual and delicious. It is also really quick and simple to rustle up.
This is an amazing recipe from Yotam Ottolenghi's book Plenty.
This vegetarian Pad Thai recipe is fast, simple and wonderfully authentic.
This aromatic dish is super easy and good. The intense sesame flavours are great here.
A vegetarian satay recipe full of the exotic spices of South East Asia.
This tofu burger recipe is incredibly easy but the results are fantastic. Even kids love them.
Crispy with a sweet and sticky sauce, this sweet and sour tofu is yum and easy.
This easy baked tofu recipe uses sweet chilli sauce to create scrumptious savory bites that will really add something special to your stir fries, salads or sandwiches.
Depending on the tofu you are using, it is not always absolutely essential to press tofu before cooking it but it does improve the texture and helps it to hold its shape so it is worthwhile. I almost always recommend pressing unless you can find tofu that is labelled "extra firm" or which has already been pressed.
To press tofu, wrap it in 2-3 layers of heavy paper towels and place it on a chopping board. Cover the wrapped tofu with a heavy weight - a saucepan or pot weighted with a couple of cans of tomatoes or beans works well. Leave the tofu to press for 20 to 30 minutes. Pat dry with more paper towels and slice or cube as you wish.
Now the method I just described is exactly how I press my tofu and it works very well though I admit I have my eye on this little gadget from Tofu Xpress. The reviews are glowing and I do feel actively guilty about the amount of paper towels the traditional pressing method uses. I also once made the mistake of weighing down my tofu with a jar of tahini which rolled onto my tiled floor and smashed into many messy pieces. If you have a tofu press, I'd love to know what you think of it.
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