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How to cook tofu

Tofu is a universal product.

Neutral in taste, he gratefully accepts the taste of spices and other products.

This is a great alternative to animal squirrel for fasting or vegetarians.

In addition, almost all dishes with tofu are prepared quickly.

In salads, you can use any kind tofu.

Soft, so-called silk tofu is quite simple to cut into small cubes. Dense tofu can be rolled in starch and fried in vegetable oil (pre-flavored, for example, garlic).

By the way, if tofu seems too soft to you, so much so that it is about to fall apart under the knife, you can dehydrate it by wrapping it with two layers of a paper towel and placing it in a microwave for a couple of minutes; so tofu will become somewhat denser.

For a light dinner, a quick salad with soft tofu, bean sprouts and starchy noodle is good.

Soak the dry noodles in boiling water for 5-7 minutes, then rinse it in cold water and cut it into shorter pieces of ten centimeters. Blanch sprouts in boiling water for a minute.

Tofu cut into small cubes.

Tomatoes and cucumbers free from seeds, finely chop.

Put everything in a salad bowl, add green onions and cilantro.

A dressing for such a salad can be made, for example, like this: mix rice vinegar with sesame oil and oil infused with chili pepper, add a little sugar, black pepper and salt.

Tofu is well combined not only with vegetables, but also with mushrooms. This is easily seen by preparing a simple but hearty soup; mushrooms for it is better to use both fresh and dried.

When fresh, mushrooms and oyster mushrooms are suitable, and dried shiitake or black tree mushrooms should be soaked for half an hour in hot water.

So tight tofu cut into large cubes and fry in a large amount of vegetable oil until golden brown, so the structure of tofu will become noticeably more interesting than usual: soft contents under a crispy crust.

Bring to a boil a good vegetable broth, add tofu cubes, pre-cut in half, and mushrooms, cut into thin slices.

Let it boil again, add a little soy sauce and cook for a couple of minutes, not more.

When serving, sprinkle with green onions and lightly season with sesame oil.

Intense aroma, a variety of textures and a good warming effect — this soup not only diversifies the lean table, but also helps to recuperate after a hard day’s work.

But do not think that tofu is a purely vegetarian story. It can be perfectly cooked with fish, meat, and seafood. For example, stuffed pork and shrimp.

Cut hard tofu into thick squares with a side of 5-6 centimeters, then cut each square diagonally to make isosceles triangles.

Dip tofu in a pan with boiling water and hold for 2-3 minutes, remove and dry — this will make it more dense.

Prepare the mince: finely chop the pork and shrimp, taken in equal proportions, add egg white, a little soy sauce, rice wine and starch. Salt, pepper, mix everything well and leave for ten minutes.

In each triangular piece tofu, on one side, make a longitudinal slit.

Fill the resulting pocket with minced meat. Heat some vegetable oil in a pan and fry the stuffed tofu on both sides until golden brown.

Add a little broth or water, as well as oyster sauce and simmer for about ten minutes, occasionally gently turning the tofu triangles.

Serve sprinkled with green onions.

Delicate silk tofu suitable for desserts — for example, for mango ginger mousse.

If you can get a ripe mango, fine, but canned and suitable. Cut the mango into small pieces and place in the blender bowl. Then send a soft tofu, a little honey and a little bit of grated ginger, and then whisk until a homogeneous mass.

Tofu take half as much as mango.

In a separate bowl, beat two chicken egg whites until soft peaks.

Then gently mix the squirrels with mango and tofu puree, cover with cling film and put into the fridge for a couple of hours — this light and airy, like a cloud, dessert should be served well chilled.

And before serving, you can sprinkle with nut crumb, for example, pistachio.

Old Pocky Tofu (Mapo Tofu)

What do you need:

  • 400 g solid tofu
  • 130g pork
  • 1.5 Art. l soy sauce
  • 1.5 Art. l rice wine (can be replaced with dry sherry)
  • 0.5 tsp. sesame oil
  • 1 tsp Sichuan pepper
  • 1 tbsp. l spicy bean paste
  • 125 ml chicken broth
  • 1 tbsp. l finely chopped leek (white part), ginger root and garlic
  • 1 tsp starch diluted in an equal amount of water
  • 1 green onion feather
  • cooking oil for frying.

What to do:
Tofu cut into cubes with a side of about 1.5-2 cm.

Fry Sichuan pepper in a dry frying pan and grind, but not too fine.

Pork chop into mince, add sesame oil and half a tablespoon of soy sauce and rice wine. Leave for 10 minutes at room temperature.

Then fry quickly in a very hot wok pan with a small amount of vegetable oil until light brown.

Put the stuffing on a plate and let drain the excess oil.

In the same pan add a little more vegetable oil and quickly fry the garlic, ginger and leek. Add spicy bean paste, fry a little all together.

Infuse chicken broth, as well as the remaining soy sauce and rice wine. Bring to a boil, add the meat and tofu cubes.

Reduce heat to medium and simmer for 4-5 minutes, stirring gently to prevent tofu from falling apart. Thicken the sauce with starchy water.

Serve sprinkled with Szechuan pepper and finely chopped green onions.

In Moscow, tofu and other exotic ingredients mentioned above can be easily bought on the market, located on the backs of the trade fair complex «Moscow» in Lyublino

Silk Road: where in Moscow to buy products from Asia

Sino-Vietnamese markets in Moscow are islands of exotic and common sense.

See below.

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