Tofu: Small Tofukunde & a useful trick
From time to time I prepare a dish with tofu for me and have read something into the "Tofukunde", have tried and experimented.
Short tofu description (for beginners):
Tofu is not the same as tofu. There are differences and a trick in the preparation.
Smoked tofu:
- It is light brown in color, tastes spicy, with a slightly smoky note. This smoke flavor harmonizes well with stews and heartier dishes.
- Marinating saves you on this strain.
Silk tofu is the fine, the delicate:
- It is ideal for desserts, dips or to refine sauces.
Natural tofu is common, recognizable on an uneven surface with small holes:
- You can cut, dice, crumble, season, marinate, fry ... and ... and ...
What is especially important with tofu: seasoning!
Just strong aromas like ginger, garlic, soy sauce, lemon juice and chilli are helpful to give the tofu a taste. Tofu does not necessarily have to be prepared in an Asian way, although it likes bathing in coconut milk. You can also put it in fish stock or give it a different note with a gyros spice mixture.
It is advantageous to refrain from marinating on oil, as oil lays over the tofu like a film. The aromas and spices can not penetrate well through the oil and the tofu is inside tasteless.
Much better is z. As lime juice or a mild balsamic vinegar. The marinated tofu should be sprinkled with some oil before frying, as it is itself very low in fat and easily gets stuck to the bottom of the pan if there is not enough oil in the pan. For grilling, it should be oiled well after marinating.
Marinated tofu should last at least 5 hours, better over night.
What else does tofu need to make it taste spicy: strength!
Starch makes tofu crispy, absorbs the last bit of liquid and leaves it crispy and crispy, and this is best done in a non-stick pan with plenty of oil. Sesame or coconut oil is ideal as it allows high temperatures without burning. ? Starched? Tofu is roasted from each side for a few minutes, is crispy on the outside, but stays soft inside. I like to use the marinated tofu in rice or cornstarch or in tapioca (manioc root flour).
For tofu, the motto is: Much helps a lot!
In this case it's the spices and the marinade. After roasting, it is best to put the marinade in which the tofu was put, over the roast, drizzle the tofu with a little oil, maybe add some fresh herbs or spices. So much for the preparation.
As mentioned, tofu should be processed as dry as possible and that helps Einfriertrick:
You can always squeeze most of the water out of the tofu, but that's not really enough. Better for the taste is to squeeze all the water out. This makes the tofu coarse-pored like a sponge, much drier and absorbs all kinds of marinade and liquid much better.
How it works:
- I leave the tofu in the transparent plastic packaging and freeze it directly.
- After it has completely frozen through, put it in a sieve and let it thaw overnight in the fridge. On photo 2 and 3 you can see how much ice has formed around the tofu.
- After thawing the following day, I remove the packaging and use both palms to squeeze as much water as possible.
Amazingly, it is about 150 ml per piece (see photo no. 5).
Then pat the tofu dry again with kitchen paper before marinating.
Here's a very recommendable marinade:
- 400 g of natural fiber
- 60 ml light soy sauce
- 4 tablespoons of agave syrup or honey
- a few tablespoons of fruit juice (best in the direction of pineapple, passion fruit ...)
- 1 grated garlic clove
- 1 piece of grated ginger
- 1 chopped chili pepper (without seeds)
- a little lime rubbing off
Marinate overnight and after roasting, give the marinade over the fried pieces. Buy now 
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