cross-posted from: https://lemmy.ml/post/45012342
i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?
crispy gochujang tofu with vegetables and rice is a favourite.
Grated tofu in gratin and lasagna doesn’t add much in taste but works great for adding protein to a dish.Tofu chunks with potato and onion in a quick and dirty satay sauce(just curry sauce/powder mixed with good quality peanut butter, a bit of soy sauce and msg) with rice or else grated as a substitute for beef in soboro Don (japanese rice breakfast dish with scrambled eggs)
I usually just air fry it until its nice and crispy and use that in stir fry and that sort of thing, or ill just cube it and use it in soups or curries that way. Every once in a while I’ll coat cubes in miso, lemon juice, olive oil, and lots of black pepper and roast it for like 25-30 minutes at 425 F (218 C) until its still soft but the edges are a bit crispy.
Instead of cutting it into cubes, try hand tearing pieces for the air fryer. If you do that, the irregular edges crisp up better, especially if you oil it and then dredge in cornstarch or similar.
Tofu ricotta, scramble, and fried hard cubes used like croutons.
I like to do vegan “lardons” / vegan bacon bits with it, nothing too complicated, I cut the tofu in little bits, pour them in a medium hot greased pan (it works better with firm thawed tofu), and i wait until they get a bit golden. In the meantime I prepare hot water for some smokey tea (I dont have liquid smoke where i live). Then when i think they are well fried, I poor over some soy sauce and I sauté them, coating them evenly. And lastly I add my smoked tea, i’d say for measurement the tofu should be covered, and a little bit of oil. I wait for the tofu to drink up the tea and oil (if there’s too much i remove the excess) and voila !! I put this in pastas, salad or tart ^^
Smoky tea: lapsang souchong?
exactly !
I like to use hard tofu. I break it into irregular pieces with my hands in a bowl. Add some spices (often just some store-bought curry mix) and bake it in the oven until crisp (200 C). I use it to top rice and curries.
Otherwise, I smash it into a pulp, add spices as before, and then lay it in a thin layer on a oven tray. Cook it in the oven (200 C). It binds together into a sheet, which I put in sandwiches or use as wraps.
Chop in to 1.5cm cubes.
Marinate overnight in a mixture with:
Cumin, smoked paprika, garlic, onion powered, salt, maple syrup, chilli, lime juice, oil.
Then either pan fry or bake in cast iron.
