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TOFU RESIPES HOW TO
TOFU RESIPES PRO
TOFU RESIPES PLUS

We always prefer to use organic tofu, made from non-GMO soy. You can eat tofu raw, straight from the packaging, but we personally only do this if it is a really tasty smoked or flavoured tofu. Extra-firm tofu is also ready to use without pressing, but we like to first pat it dry.You can press tofu in a dedicated tofu press or by wrapping a block of tofu in a clean kitchen towel or paper towels, placing it on a plate and then adding a heavy weight such as a saucepan and cans on top. Pressing makes the texture firmer and removes moisture. For regular tofu, you will often want to press it before using.

TOFU RESIPES HOW TO

Know how to prepare tofu for cookingīefore you cook with your tofu you will want to drain any excess liquid from the packaging. Most silken tofu is packaged in a shelf-stable carton, and so that can be a good way to tell the difference if the outside labelling is unclear (like this one!).īecause the textures and water content are so different you can’t use silken and regular types of tofu interchangeably in a recipe, without producing quite different and sometimes undesirable results. What is especially confusing is that both silken and regular tofu can come in different grades such as soft, medium or firm. Silken tofu is an unpressed form of tofu with a custard-like, fragile texture, whereas regular, block tofu has been pressed before packing, and has a much firmer texture. Choose the right type of tofu for your recipeĪn easy newbie mistake is getting the wrong kind of tofu, and it's easy to be confused.Ī common source of confusion is between silken tofu, also known as Japanese style tofu, and regular tofu, aka Chinese style tofu or block tofu. You can also easily make tofu at home using just lemon juice or citric acid as a coagulant.ĭepending on the type of tofu being made, the coagulated tofu is then strained and pressed before using. The two most common coagulants used in commercial tofu making are gypsum, also known as calcium sulphate, and nigari, a Japanese salt made from seawater mostly made up of magnesium chloride. To make tofu, a coagulant is added to make the soy milk curdle and come together. This mixture is then strained to remove the pulp, also known as okara, from the soy milk. The beans are soaked, ground together with water and then cooked. First, the soybeans are made into soy milk.

TOFU RESIPES PRO

If you're cooking with tofu for the first time these will be especially helpful! Tofu Pro Tips 1.

And if you coat it in cornstarch or cover it in breadcrumbs you'll get delightfully crispy tofu that keeps you coming back for more!īefore we get to the recipes, I just want to share some of the best tofu tips that we've learnt from our years of experimenting.

It can also be chewy, wonderfully savoury and moreish covered in the right kind of seasonings or marinade.

Tofu can be soft and silky and an incredibly creamy base for vegan desserts.

If you told me 10 years ago I would be writing an article about my favorite tofu recipes, I wouldn't have believed you! I used to think tofu was some weird, unpleasant thing, but actually I had no idea what a delicious and versatile ingredient it could be!Īll you need to do is learn how best to use tofu to suit your tastes! Trust us, there are some incredibly delicious tofu recipes out there waiting for you to discover them.

Burmese Tofu with Garlic, Ginger & Chilli Sauce.

Vegan Mushroom & Smoked Tofu Bourguignon.

Vegan Ramen with Rice Noodles, Tofu and Vegetables.Spicy Tofu Steak with Chimichurri Sauce.Baked Tofu with Peanut Sauce and Pickled Cabbage.

TOFU RESIPES PLUS

Discover the best vegan tofu recipes, plus our top tips for preparing tofu in this inspiring collection! Whether you are a tofu newbie or already a tofu devotee, you're sure to find new and delicious tofu recipes that you'll love! Table of Contents