Press it to remove moisture; use firm tofu.
Cut into french fry sized shapes. Dust with cornstarch.
Make a broth of powdered "Dashi" (Japaneese fish stock)..a touch of sugar and bit of soy sauce...chop up some green onions.
Deep fry the coated tofu until crispy and serve a shallow bowl with the dash sauce; garnish with green onions and bonito fish flakes.
OK, but then it isn't vegan, with the Dashi and bonito fish flakes...I love fried tofu, though, so crispy outside and soft inside.
This looks delicious!
Lindsay-Jean is a Contributing Writer & Editor at Food52.
There are some great ideas in this post: http://food52.com/blog...
pierino is a trusted source on General Cooking and Tough Love.
This dish qualifies as meatless but not vegan (it contains egg, which is essential). I'm not a vegetarian but I do find myself working with tofu more and more. This is my take on bibimbap http://food52.com/recipes...
Marian is an editor at Food52.
One of my favorite recipes (linked in the post that Lindsay-Jean shared) is the scrambled tofu with garlicky grits from Post Punk Kitchen: http://www.theppk.com/2011...
Tofu scramble is always good for breakfast, Black beans, lentils and tempah are also great vegan options for protein
I love a good tofu scramble. I also like to soak the tofu in coconut milk, and then incorporate it into curry or stirfry. Another favorite preparation is to marinade the tofu in olive oil, garlic, chili flake and oregano. Makes an excellent substitute for mozzarella in pretty much an application. Squeezing out all of the extra liquid will help improve texture if you want it to be more like chicken in a recipe.
I sometimes substitute deep-fried or baked firm tofu for any meat in Chinese stir-fry, like kung pao. The texture is slightly chewy and the tofu just soaks up the sauce. You don't even miss the meat.
During a meatless march I tried making something as depthy as a dashi which was really good. It was steeped dried shiitakes, kombu, mirin and soy which would be great with Sam's idea above. I also recently did a mushroom broth with eggplant dumplings that would be great with tofu: http://food52.com/recipes.... Finally, you really can't go wrong with Heidi Swanson's recipes: http://www.101cookbooks...
In Ottolenghi's wonderful book, "Plenty," there is a great recipe for black pepper tofu.
One of my favourite ways of preparing tofu is to first press it, and then toss it in corn starch before sautéing it. This gives it a delicate crust and is truly addictive. I was a long time coming to where I even tried it, but I am so glad it's part of my repertoire now.
Andrea is cooking teacher, food writer, contributing editor at SAVEUR, and a cookbook author; her latest book is Asian Tofu.
Unless you're planning to cook an entire block of tofu (in its totality), there's no reason to press it. Just cut it into the pieces you want and drain on a waffle-weave dish towel (use a dry, clean one) or a lot of paper towel. A quick searing or pan-frying will lend character and render tofu into a terrific addition to many dishes!
For the season, served cold, made with purchased (or home made) baked tofu: http://food52.com/recipes.... I have several other recipes that are favorites at my house
(to complete the sentence) -- on the site, several served cold for summer: http://food52.com/users...
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