Tofu help needed

Posted by Pumpkin (697 days ago)

So despite being a veggie for the last 2 decades, I have never cooked with tofu (blech)...and now I want to give it a try.

I know its really bland and I need to marinate it - but what flavours does it take best, how to get the flavours in it and how to cook it thats not fried - all help much appreciated!

(I am based in Hong Kong)

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Posted by Ruth at Clifford (697 days ago)

My sneaky tofu trick is to freeze the firm tofu, then thaw and squeeze out the liquid. You're left with white flakes which can be used in anything.

Or you can buy the very firm smoked kind and use it anywhere as well.

cheers from Ruth

(I am based in Guangzhou)

Posted by Claire (697 days ago)

Most of my recipes require frying. How do you feel about shallow fry? Or shallow fry then bake?

I have recipes for tofu croquettes (shallow fry), braised bean curd with garlic and pepper (shallow fry), tofu and vegetable burgers (shallow fry) and roasted teriyaki steaks (shallow frying then bake).

I do have a recipe for tofu satay marinated in a green curry paste, only the ingredients for the satay sauce (eg chilli, garlic) need to be fried. A bean, tofu and lemon dip, only the onion needs to be fried. A vegan cream cheese. And one for a chocolate cake.

Let me know if any take your fancy.

(I am based in Unspecified)

Posted by Meiguoren (697 days ago)

Here's a sweet trick you can only do in China (at least, China is the only place I've seen this tofu). Get Lao Ba Doufu (grandfather tofu -- thin sheets, dried and flavored), throw it into your favorite vegetarian spaghetti sauce. Nice meat substitute. I also do this with chunks of the fried tofu that you can get pre-made at the grocery store -- it soaks up the sauce flavor but has some texture of its own. Also, order the Sichuan dish Mao Pa Dou Fu (spelling?) in a restaurant to try and see how you like it. Ask for it not too spicy! If you like it, then the challenge is to figure out how to make it!

(I am based in Guangzhou)

Posted by Meiguoren (697 days ago)

Here's a sweet trick you can only do in China (at least, China is the only place I've seen this tofu). Get Lao Ba Doufu (grandfather tofu -- thin sheets, dried and flavored), throw it into your favorite vegetarian spaghetti sauce. Nice meat substitute. I also do this with chunks of the fried tofu that you can get pre-made at the grocery store -- it soaks up the sauce flavor but has some texture of its own. Also, order the Sichuan dish Mao Pa Dou Fu (spelling?) in a restaurant to try and see how you like it. Ask for it not too spicy! If you like it, then the challenge is to figure out how to make it!

(I am based in Guangzhou)

Posted by Pumpkin (696 days ago)

Thanks for all that!

One of the girls in my office mentioned Mao Pa sauce - you can buy the sachets here..but in truth, I really don't like Asian food (with the exception of Thai - so using thai curry pastes as marinades is one I'll be trying..thanks for the idea).

I think its a texture thing I am after...meat eaters semm to like tofu as an alternative because it slips down easily. As a non meat eater, sometimes I would love for something to be a bit chewy - so Ruth, thanks for the tip about freezing - I will for sure try that.

Think I will investigate further - and experiment too...ideally, I avoid cooking with fat (unless it is something drizzled with EVOO) and salt hence wanting something other than soy sauce.

Think I'm going to play around with firming it up and then trying to get it spiced with chilli...and then work my way onto using it for Indian curry - unless you have a recipe for it Claire?

(I am based in Hong Kong)

Posted by Ruth at Clifford (696 days ago)

And the tougher very firm smoked one is not jelly-ish at all. That's the one that my kids will eat.

cheers from Ruth

(I am based in Guangzhou)

Posted by Meiguoren (696 days ago)

Agree, go look in the Asian market at the many types available. Just sample a few and see how creative you can be! For instance, there's one that's shaped like spaghetti nooodles and has pretty much the same consistency, you can use it in place of pasta. Then there's another that's long and thick that my ayi soaks before cooking, don't know what a creative mind might choose to do with that one! (Combine it with a pesto?)

(I am based in Guangzhou)

Posted by Claire (696 days ago)

There's the recipe for Aubergine & Tofu Satay.

It's not really a quick recipe, so keep it for when you have time. Let me know if you want any of the other recipes I mentioned.

Tofu Satay
(serves 4)

Ingredients
For the green curry paste:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
1 tbsp fresh coriander leaves and stalks, chopped

For the skewers:
1 packet firm, regular tofu, drained and pressed
1 aubergine
2 tbsp groundnut oil
12 short wooden skewers (damp ones don’t splinter so easily when you put the tofu and aubergine on)

For the satay sauce:
2 tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp ground coriander
75g crunchy peanut butter
200g coconut milk
1 lime, juice only
salt to taste

Method
1. First make the green curry paste. Grind all the ingredients together in a pestle and mortar until you have a paste. (BTW, you can store the paste in the refrigerator in a screw top jar for up to 2 weeks. )

2. For the skewers, mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm cubes and thread onto twelve short wooden skewers, alternating them. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.

3. After marinading and when ready to serve, brush the vegetables with the remaining oil and grill under a medium heat until golden.

4. To make the satay sauce, heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.

5. Serve the skewers on individual plates with a small bowl of satay sauce.

(I am based in Unspecified)

Posted by Pumpkin (696 days ago)

Thanks Claire...from your recipe, I would probably use readymade paste and put the cubes of tofu in a foodbag with to marinade then spear them with peppers/mushrooms (I got a thing about eggplant) and not bother with the satay sauce. ...cooking for 1 eh!
Thanks for that though - I'll let you know how I get on.

Ruth - how smoked is smoked? What kind of flavour does the smoking impart? (I am not looking for anything that remotely pretends to want to taste like any kind of meat).

(I am based in Hong Kong)

Posted by Claire (696 days ago)

Are you trying to up your tofu intake in general or just after marinades?

(I am based in Unspecified)

Posted by Pumpkin (696 days ago)

Just looking for new things to eat really as I don't like TVP and its hard to get Quorn or Linda M's food. So I'm looking for things to have with my plates of veggies.

(I am based in Hong Kong)

Posted by Claire (696 days ago)

In that case, here's a very quick tofu recipe which you bake... unless you're vegan as it has honey in it.

BTW, I have a veggie friend who does buy Linda M's food and Quorn in HK - I know she finds them very expensive. She also serves up TVP and adds Marmite, tomato paste, peeled tomatoes (and other veggies, e.g. onions, carrots, celery, mushrooms, courgettes) and seasoning to the plain kind for a spag bol. I couldn't have known it was tvp.


Honey and Lime Tofu
(Serves 2, so half the ingredients or save half for the next day)

Ingredients
1/2 packet firm tofu, dried and cut into three 1cm slices
1 lime, zest and juice
2 tsp honey
1 garlic clove, sliced
olive oil, to drizzle
1 handful peanuts
toasted bread, to serve

Method
1. Preheat the oven to 200C.
2. Place the tofu in an ovenproof dish and then drizzle over the remaining ingredients.
3. Place into the oven to bake for five minutes, or until cooked through.
4. Serve with toasted bread and your fav veggies!

(I am based in Unspecified)

Posted by Claire (696 days ago)

And here's a lovely quick, simple tofu/fruit dessert from my veggie friend which I like to make. Not good with veggies but a pretty healthy dessert.


Raspberry Tofu Dessert
Serves 4

Ingredients:
225g raspberries, fresh or frozen (allow them to thaw completely)
(you can use other fruits, I like this with pineapple)
1 packet firm silken tofu
1/2 tsp vanilla essence
2 tbsp honey

Method:
1 Put some of the raspberries, or other fruit, aside for garnishing.
2. Combine all the ingredients and press through a sieve to remove the raspberry seeds. (This is easier if blending was done in a liquidiser or food processor).
3. Divide the mixture between four dessert dishes and chill for up to 2 hours.
4. Garnish with left-over raspberries and serve.

(I am based in Unspecified)

Posted by Pumpkin (696 days ago)

Thanks for your efforts Claire.

(I am based in Hong Kong)

Posted by Ruth at Clifford (695 days ago)

It doesn't really taste smoked, but it is brown, compressed and in smaller squares. It's actually chewy.

(I am based in Guangzhou)

Posted by theclarkes (674 days ago)

Pumpkin- I am a lurker. I take the tofu block- put it in a strainer with a weight to press it down for several hours. When it is drained, then I cut it into cubes and add my marinade. I generally use oyster sauce but I have used curry sauce. I let that soak into the tofu- maybe even overnight. The next day, a dust the cubes with flour or cornstarch and quickly pan fry. I know you don't like fat- I use a little canola oil-. I have taken this to get-togethers as an appetizer and I have added it to stir frys. Never had a complaint. I would think it would work with any marinade. I am going to try Claire's baking methode, too. theclarkes

(I am based in Beijing)