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15 answers 1808 views
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Sam1148

Sam is a trusted home cook.

added over 3 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

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.

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added over 3 years ago

This looks delicious!
http://food52.com/recipes...

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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 3 years ago

There are some great ideas in this post: http://food52.com/blog...

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

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...

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added over 3 years ago

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...

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added over 3 years ago

Tofu scramble is always good for breakfast, Black beans, lentils and tempah are also great vegan options for protein

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added over 3 years ago

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.

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HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

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.

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added over 3 years ago

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...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

In Ottolenghi's wonderful book, "Plenty," there is a great recipe for black pepper tofu.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

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.

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Andrea Nguyen

Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.

added over 3 years ago

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!

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added over 3 years ago

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

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added over 3 years ago

(to complete the sentence) -- on the site, several served cold for summer: http://food52.com/users...