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Tofu Tips & Tricks

Tofu really is tough to beat. Not only does its light taste and texture make it infinitely versatile – but the soy-based staple is a great source of amino-acids, iron, protein and calcium to keep the V-Gang going strong. For every 100g you cook-up, you’ll be winning yourself 8.2g of protein for your bones and body at only 70kcal. Pretty good, right?

Blog Header Tofu

 

Tofu really is tough to beat. Not only does its light taste and texture make it infinitely versatile – but the soy-based staple is a great source of amino-acids, iron, protein and calcium to keep the V-Gang going strong. For every 100g you cook-up, you’ll be winning yourself 8.2g of protein for your bones and body at only 70kcal. Pretty good, right?

However, we all remember the first time. You grabbed a block off the shelf, carried it lovingly home, unwrapped the packaging and then stared blankly at the wobbly-white brick sat on the counter. What am I even meant to do with this?! But, don’t fear. As Leeds original all-vegan restaurant, Cantina has picked up a trick-or-two when it comes to tofu. We’ve got your back on this one.

 

Crispy Tofu Rice Bowl 8940

(Image: https://hedgecombers.com/)

Tofu has feelings too

Okay, maybe not “feelings” like me and you, but it certainly has a feel to it. You’ll typically find three main types in the supermarket: silken, firm and extra firm. Each one has different qualities that make them ideal for different types of dishes. So, let’s get down to it:

Silken is as it says on the box – silky smooth. Silken tofu is great in soups and desserts. Blitz it up to make a creamy vegan cheesecake or scramble in a pan for a cruelty-free alternative to egg.

If you’re planning on getting a little bit more bite from your beancurd you’re gonna need some firm ‘fu. Unlike silken, the firm kind retains a lot more of its bouncy-body when cooked, and is often used as a substitute to meat in curries, salads and stir-fry dishes.

Tip: Press to Impress

Tofu is stored and packed in water to retain its freshness, therefore a fresh block will usually need to be pressed. Pressing the tofu is a great way to not only enhance its firm texture, but it’s a great way of making space for tasty spices and juicy marinades.

Trick: Freeze for ease

A little trick-of-the-trade Vegan restaurants often use is to freeze pressed tofu and then defrost it before cooking. The process draws out even more excess water, making the beancurd even bouncier and absorbent. As we said before, less water equals more flavour. Freezing tofu is also a great way to store leftovers, so try it for yourself next time you’ve chopped off a little more than you can chew.

Katsu Curry

(Image: Concrete Fox Photography)

Tip: Marinade

Due to tofu being so light in its own natural flavour, it’s a real chameleon in the vegan kitchen. Make time before you cook to marinade your tofu, and be creative in the process. You could mix together a bunch of chopped chilli with blitzed mango to create a sticky tangy marinade for baked beancurd bites – or rest tofu steaks in a bowl with soy sauce and Chinese five-spice overnight for a seriously spicy stir fry.

Trick: It’s crunch time

If you’re looking to take your tofu mastery to the next level, add a little cornflour into the mix. A little coating can add a whole new crunchy dimension to tofu – making it a great way to introduce new textures onto your plate. When it comes to cornflour less is often more, so aim for a light coating or medium at a push. Add a little bit of chopped chilli or pepper into the coating for an extra special crunch.

Finally, remember to experiment. We didn’t wake up one day with our Five Spiced Popcorn Tofu recipe down to a T – it took a little trial and error first. The more you explore the possibilities of this versatile ingredient, the more tastes and textures you’ll stumble upon. Let us know in the Cantina Community group your favourite ways to tackle tofu and get that Veganuary conversation flowing. Love Cantina x

Homemade Panko Crumbed Popcorn Tofu and Tempura Broccoli Skewers with Sweet Chili sauce copy

(Image: Concrete Fox Photography)