A Few Useful Tips You Can Use for Any Tofu Recipe
Tuesday, June 26th, 2007 by The Cooking Guy Subscribe To Our Feed
Let us presume that you are new to tofu cooking and you are looking around for new tofu recipes to entertain your friends. Before you set out to cook any tofu recipe, check out the following tips. With a little practice and the right kind of advice, you can make tofu imitate any type of non-vegetarian substitute.
Use tofu in Practically Any Recipe
Known as the vegetarian’s meat, tofu can indeed taste like meat some times. The same tofu can be excellent for a pie filling or dessert sauce. How can you use tofu as a substitute for different foods? The answer is simple – tofu can be whatever you want it, provided you know what type is suitable for which type of tofu recipe.
1. For cutlets, you will need extra firm tofu. Freeze it for about 48 hours if you want it to taste and feel like fish. In case you plan to substitute chicken in your tofu recipe, then you will need to refrigerate the tofu for about three to four days before using it just about the way you would chicken.
2. Always, freeze in separate slices, which are at least 1/4th inch in thickness. For any normal tofu recipes you will need a minimum 48 hours freezing. When thawing it extra care should be given to extract whatever moisture is found. The lesser the water, the better absorption capacity it will have, the better and more natural will be the ensuing taste.
3. When your tofu recipe asks for puree, keep in mind that puree is best done by running the silk tofu through the blender. The softer the tofu would be the better the consistency of the puree. However, do not add water while blending if you can help it. Use fresh silk tofu instead.
4. The pureed tofu is the best substitute for sour cream, yogurt and even egg. Five tablespoons of pureed tofu should be used as a substitute to one egg for best results in a tofu recipe.
5. In case you need dairy milk or buttermilk in your recipes, you can instead use your own tofu blend, i.e. – take one full packet of silken tofu (the best would be Mori-nu), add to it two to three tablespoons of lemon juice (or white vinegar) and one cup of water and blend at high speed. This liquid tofu will stay for one week if refrigerated.
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