As a comparison, tofu is to soybeans what cheese is to milk. Tofu is made from soy beverage (ie: soy milk). Is it even real food? Is it ultra processed? A lot of people will marinate it and the best thing about tofu is that it’s porous so the whole thing soaks up the flavour! What is Tofu Made Of?Īt first glance, tofu is a weird looking white spongey brick. it doesn’t have a strong taste so you can add whatever flavour you want to it. it barely has a taste! It’s kind of like chicken for vegetarians…. Once I got over my mental block of not liking tofu I realized that…. But if you keep yourself open to the possibility that you might like a food, then you just might! What Does Tofu Taste Like? Again, this removes some moisture.ģ) Cut into small cubes: The more surface area there is, the more of the tofu will crisp up!Ĥ) Keep an open mind! If you decide ahead of time that you don’t like something, there’s a high probability that you won’t. Place a big pot or something else heavy on top and leave for about half and hour. This can be avoided though!ġ) Buy extra firm: it has the least moisture and is therefore, less spongy.Ģ) Press it: remove the tofu from the package and then wrap the brick in a clean tea towel. My Top Tips for Terrific Tofu:Ī lot of people are put off by the spongy texture of tofu. That’s when I perfected this tofu prep method.Īnd I fell in love with tofu too. When he no longer needed specially-prepared baby food and began to eat everything we did, I realized that I should respect his love for tofu and make it for the family too. When my baby started to eat solid food I bought him some tofu, since it’s a great, ready-to-go, high iron, finger food. It doesn’t have much of a taste and is actually quite special in the way that it can take on other flavours. I would tolerate it when my vegan friends would make tofu dishes, but I couldn’t quite wrap my mind around actually LIKING it. It took me a while to learn to LIKE tofu. I like these with steamed broccoli and peanut sauce - or in a sandwich with grilled peppers and mushrooms and aioli - or just eaten with ketchup:-).A super easy way to make TEXTURE perfect baked tofu! The outside turns out crisp and ready to be tossed in your favourite sauce. These are very simply seasoned and basic and can now be used any way you like.When they are evenly browned take them out of the pan and place them on paper towels to drain.The second side will only take about 4 minutes to cook.When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Do NOT turn them or agitate them in any other way. Just gently shake them to make sure they don't stick to the pan. Now, the MOST IMPORTANT step is - LEAVE THEM ALONE for about 6 or 7 minutes.Sprinkle the tops with salt and a little cayenne pepper. They should sizzle when placed in the oil. Set the tofu pieces in the pan, leaving ample room between them.Gently spread oil over the entire surface of the pan.Cast iron is very thick and you want the pan to be heated evenly before adding the tofu. If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat.If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.Slice the tofu into pieces about 1/2 an inch thick.Gently press the tofu with your hands or against the counter top to release the liquid.Take your block of tofu and wrap it in several layers of paper towels.
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