S o, tofu is not your thing. You keep seeing it everywhere, but you do not know why it’s so popular or how to prepare with it. Well, you’re not alone– I have actually heard this many times, and I’m figured out to change your mind. As the world grows significantly more familiar with how much carbon is utilized in the meat industry, more and more people are choosing plant-based choices, and tofu is generally leading of that list.
The terrific feature of tofu is that it’s a pretty inexpensive plant-based protein. Yes, the texture and the entire concept of it may appear unusual (it’s made from soybeans and water), but the production procedure is really reasonably similar to how cheese is made. And since it’s so neutral in taste, it serves as the ideal car for bring flavour in all type of dishes.
Permit me to present a few of my favourite simple tofu recipes to change your mind … or sustain your fixation with the cherished bean curd.
Teriyaki tofu sticks
My most popular dish by far, and with great factor. This teriyaki tofu covered in nori seaweed is extremely easy and such an umami bomb. The nori seaweed is the video game changer here, it includes a little additional texture and flavour, so if you have actually never ever liked tofu, attempt this and let me change your mind!
Prep time: 10 minutes
Overall time: 10 mins
300g company tofu, cut into equal sized sticks
1-2 sheets of nori seaweed, cut to size appropriate for wrapping around tofu
1tbsp Japanese mirin
1tbsp brown sugar, or honey
3tbsp light soy sauce
Mix the sauces together and reserved.
Dip the pieces of cut seaweed lightly in water before wrapping it around each piece of tofu.
Coat each piece of covered tofu generously in cornflour, covering all sides
Warm up a pan with cooking oil and gently pan fry until golden brown.
When the tofu is all cooked, turn the heat down to low and put the teriyaki sauce over it. Let the water evaporate and sauce thicken, turning the tofu slightly to guarantee all sides are evenly coated.
Sprinkle on some sesame seeds as garnish and serve immediately with some rice or just by itself.
Crispy tofu bites
The most convenient trick to make tofu more interesting and add texture is to coat it in a little cornflour and after that pan fry to give it a crispy bite. This is one of my go-tos when I want to add some extra protein to my lunches. It’s best tossing on as a topping to noodles, salads or just a snack.
You can absolutely serve this with any of your preferred dips instead of soy sauce. Change it up with sweet chilli or sriracha– your cooking area cabinet is your oyster! Additionally, see the next recipe for sauce motivation.
Prep time: 15 mins
Total time: 15 mins
500g company tofu, cut into cubes
1/2 tsp salt
2tbsp light soy sauce
2tbsp cooking oil
1tsp sesame oil
Salt the tofu and leave for 5 minutes or two.
Cover all sides of the tofu in cornflour
Mix the cooking oil with the sesame oil and heat them up in a fry pan. Gently pan fry the cubed tofu up until all sides are golden brown.
Include the soy sauce just before you end up cooking and toss the tofu around to guarantee even protection.
Serve immediately with an optional dollop of chilli oil together with rice or noodles, or just as it is.
Sticky cashew tofu
Now that you have actually seen my preferred technique to add texture to tofu with cornflour, here’s another recipe to level that up. Sticky cashew tofu– sort of like cashew chicken, except not, and 100 percent vegan friendly.
This sticky sauce is jam-packed loaded with flavour, and the texture mix of the crispy cashews along with the baked tofu soaked in this sauce is super addictive.
Prep time: 15 minutes
Overall time: 25 mins
350g medium company tofu
2tbsp soy sauce
1tbsp hoisin sauce
2tbsp rice vinegar
Pinch of salt
Pre-heat the oven to 180C and prepare a baking tray sprayed with oil
Mix the cornflour and some salt together and coat the tofu generously on all sides. Bake this in the oven for 25-30 minutes. Additionally, you can likewise pan fry this up until golden. Do not hesitate to select whichever method you choose.
While the tofu is being baked, you might also want to roast some cashew nuts. This is optional.
Prepare the sauce by integrating the soy, hoisin, sugar, vinegar and water together. Reserve.
As soon as the tofu is gently browned, heat up a pan with some oil and sauté the garlic and ginger for about a minute, before including the tofu. Cook for another 2-3 minutes.
Add in the cashew nuts and also the sauce. Stir to mix completely and allow the water to decrease and sauce to thicken. It should turn glossy and sticky. Season to taste and include the spring onions prior to getting rid of from the heat.
Serve with some steamed rice and greens. Take pleasure in!