Tuesday, September 19, 2017

How To Prepare Tofu: 10 Irresistible Recipes


HOW TO PREPARE TOFU: 10 IRRESISTIBLE RECIPES





Tofu is a culinary chameleon. It takes on the flavor of any food it is paired with and can be prepared in a variety of ways, all yielding delectable tofu dishes.

Whether sautéed, roasted in the oven, whipped into a dessert or added to soup, tofu is a great way to add protein to your dishes and a good dose of calcium.

Here we answer the question of how to prepare tofu with 10 tempting recipes perfect for vegans, vegetarians and meat eaters. 

HOW TO PREPARE TOFU: 10 MUST-TRY RECIPES


DEEP FRIED TOFU



This irresistible recipe features deep fried tofu with wasabi, daikon, coriander and chives.

Learn how to make it.

SWEET AND SOUR TOFU STIR FRY




Pineapple, scallions, bell peppers, cucumbers and tofu are dressed in a tasty sweet and sour sauce. It's an easy recipe to prepare on a busy weeknight.

Find this vegan recipe here.

SICHUAN-STYLE TOFU



Soy sauce, Sichuan pepper, garlic and chili pepper spice up this tasty tofu stir fry.

Find the recipe here.

VEGAN TOFU SCRAMBLE



This vegan tofu scramble is delicious thanks to a blend of zucchini, tomatoes, onion and turmeric.

Learn how to make it.

VEGAN CHOCOLATE MOUSSE



Silken tofu is the key ingredient in this delectable vegan chocolate mousse prepared with two types of chocolate and vanilla.

Learn how to make it.

HONEY AND SOY GLAZED SESAME TOFU



Honey, lime juice and sesame seeds make these tofu skewers simply irresistible.

Click here for this tofu recipe.

GLUTEN-FREE FOCACCIA BREAD WITH SMOKED TOFU




Soy yogurt, leeks and smoked tofu add a burst of flavor this wonderful gluten-free bread.

Learn how to make this tofu recipe.

WASABI NOODLES WITH BEANS AND TOFU



Six ingredients are all you need to prepare this stunning dish of green Japanese noodles with edamame and sautéed tofu.

Click here for this tofu recipe.

TRAMEZZINI SUSHI ROLL



These adorable sushi rolls are made with white bread that is flattened and filled with carrots, cucumbers, tofu and margarine.

Learn how to make this tofu recipe.

TOFU BURGERS



You'll love these homemade tofu burgers flavored with a blend of onion, parsley, soy sauce, egg, sesame seeds, breadcrumbs and Parmesan cheese.

Find the recipe here.

HUNGRY FOR MORE?





TOFU FROM A TO Z: 26 THINGS TO KNOW


From Age Tofu to Zhá dòufu, interesting tofu facts, figures, recipes and varieties you maybe still don't know about this vegan food.

Age tofu. Also known as agedashi, is a tofu-based recipe from Japan. Dusted with cornstarch or potato starch, it is fried, served with a spicy sauce and garnished with spring onions and grated daikon radish or dried bonito flakes.



Benjamin Franklin. One of the Founding Fathers of the United States, Franklin was the first American to mention tofu in a letter dated 11 January 1770.

Coagulation. Tofu, also known as bean curd, is produced by coagulating soy milk. The curds are then pressed into blocks.

Douhua. This is a particularly delicate Japanese-style tofu, with a very high liquid content, mainly used for desserts.



Extra firm. Of all types of fresh tofu, this is the variety containing the lowest quantity of liquids and has the consistency of well cooked meat. Its Chinese name is Dòu gān.

Firm. Firm tofu, or Chinese-style tofu, is the most widely used type of fresh tofu and may be more or less firm. It is often eaten cut into small cubes.



Gypsum. Calcium sulphate is the most traditional and popular coagulant used in the production of tofu.

Han Dynasty. The origins of tofu are shrouded in mystery. However, it was during the Han Dynasty (206 B.C. - 220 A.D.) that it became popular, while the Song Dynasty (960-1127 A.D.) witnessed its widespread use throughout the population.

Inarizushi. This is a sort of tofu turnover filled with sushi rice, before being fried. Its name derives from the Shinto divinity Inari, the god of fertility, agriculture and rice, industry and prosperity, who is believed to be particularly fond of tofu.



Japanese-style. Also known as silken or soft tofu, this is one of the main types of tofu on the market. Compared to firm tofu, its consistency is less compact and it ‘breaks up’ more easily. It is often sold unrefrigerated in cartons. Ideal for dressings and sauces, it may also substitute dairy products and eggs.

Kōya. Mount Kōya is situated south of Osaka; it is considered to be one of the most sacred places in Japan, the centre of Buddhism and famous for its traditional Buddhist vegetarian cuisine. Hence its name 'kōya dofu', a nutritious freeze-dried tofu.

Layers. It would seem that, when frozen, a soft block of tofu turns into one thousand layers, owing to the enormous quantity of ice crystals forming within. ‘Thousand layer’ tofu is mainly a speciality of Taiwan.

Mapo. One of the most popular traditional Chinese dishes made from tofu. It comes from the province of Sichuan; its name means “grandmother/old woman with a pock-marked face” and it is extremely hot and spicy.



Neutral. Owing to its generally neutral taste, tofu is a culinary chameleon, which lends itself to an infinite number of interpretations combined with the flavour of other ingredients, while offering a valuable source of protein.

Okara. Soy fibre or dregs that remain once the soy milk has been extracted from the beans. Mainly utilized as animal feed, it sometimes appears in Japanese cuisine.

Pickled. This type of tofu is air-dried under hay and allowed to ferment from aerial bacteria. It is subsequently immersed in brine mixed with other ingredients such as vinegar, Chinese liqueur etc.

Qufu. The birthplace of Confucius where the most popular food speciality is smoked tofu.

Rufu. This is the Mongolian term indicating fermented milk, which literally means “coagulated milk”. Similar in sound and meaning – 'doufu' is the Chinese term for “coagulated beans” – which would support the theory that we owe the existence of tofu to the Mongols, from whom the Chinese learned the techniques for making it, formerly unknown in China where dairy products were abhorred by the Confucian culture.

Stinky. A fermented tofu that gives off a strong smell. Similarly to certain cheese varieties with a pungent smell, stinky tofu may be enjoyed with sweet wines, such as Sauternes.



Turmeric. The yellow-coloured spice used when scrambling tofu, a sort of vegan version of scrambled eggs, often enhanced by adding other flavours, such as cumin or cayenne pepper.

Usine de la Caséo-Sojaine. The first factory in the world to produce “soy dairy products”, and the first in France to make tofu. It was founded in 1908 by the then-young Li Yuying, a Chinese anarchist and vegetarian with a French degree in agriculture and biology.

Vegetarian Food. It was thanks to Buddhism and its vegetarian diet that tofu spread from China to the rest of the world: by the mid XII century, it had already reached Japan, Korea and South East Asia.

Wine. Not much is known about the art of pairing tofu with wine, probably because of its versatility. When soft and silky, it pairs well with light white wines, such as some American chardonnays, while the firmer versions cooked with spicy ingredients call for more robust whites or reds, so long as they are fresh, fruit-rich and drinkable, as in the case of Beaujolet.

Xingren dòufu. This is “almond tofu”. The term 'tofu' has now been extended in meaning to indicate any curd with a texture similar to that obtained from soy beans, but made from other ingredients, such as almonds or sesame.


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