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How Do You Cook Tofu?

If you want to cook tofu the right way, you’re not limited to one cooking method. You can roast, bake, fry, grill, boil or steam it. You can prepare it Asian style or season it Mediterranean. Some varieties can even be eaten raw. Thanks in part to its versatility, tofu has been a staple food in many Asian countries for centuries. In Germany, on the other hand, it is considered a meat substitute product that is only suitable for vegetarians and vegans. Tofu is so versatile that even meat eaters should try it. You can also freeze the soy quark, which is made from soybean dough obtained by coagulating soy milk, and store it in the freezer for around five to six months. Important to know: The pores open and the consistency changes, which has a certain advantage. Because larger pores make it easier to absorb spices and marinade.

Prepare tofu: silken, smoked, and natural tofu

Tofu is not just tofu. In addition to natural, there are also smoked and silken tofu. The former is tasteless and dimensionally stable in its consistency. Smoked tofu already has a spicy aroma and is a bit firmer. Silken tofu is the softest variety and also has a neutral taste. Plain tofu is great whenever you want to replace meat in a dish. Since it has very little taste of its own, you have much more culinary flexibility here than with meat preparation. Marinades and dry spices allow you to give it a wide variety of flavors. The best way to do this is to use the foods that you want to prepare together with the tofu as a guide. Our tips on vegetarian nutrition and our recipe for tofu scrambled eggs provide inspiration, for example.

Preparation of tofu – press, and flavor

You should always squeeze natural tofu before preparing it. As a result, it loses liquid and can absorb spices better. To do this, wrap the tofu in kitchen paper and place a heavy object on top. After a few minutes it is significantly less moist and has a firmer consistency. This in turn will help you get the tofu crispy. You can also improve the result by turning the tofu in cornstarch, for example from corn or potatoes, before frying. This draws out the liquid and the outer shell becomes nice and crispy in the pan. This also applies to the oven. Season or marinate the tofu as you like. Soy sauce, for example, is a good choice here, and oil in combination with herbs is also conceivable. Flavorful spices such as garlic, ginger or coriander can also be combined well with the marinade. The tofu should be in the sauce for at least half an hour. You can then fry or bake it. The all-rounder also goes well in stews! It absorbs flavors even more intensively if you leave it in the marinade for several hours. Our vegan recipes also benefit from this.

How to use silken and smoked tofu?

Smoked tofu has a spicy aroma and therefore no longer needs to be marinated or seasoned. You can of course enhance the taste, for example with chilli flakes. Smoked tofu tastes like smoked ham. As a spicy component, it goes well with hearty dishes, such as stir-fried vegetables or in salads. Seared smoked tofu becomes crispy. You can also bake it in strips in the oven and then put it on bread. Due to its very fine consistency, silken tofu is particularly suitable as an ingredient in desserts, for example, pureed in puddings, or for the preparation of smoothies. Silken tofu is also an important ingredient in Japanese miso soup.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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