|>>|| No. 11214
No, two of those mention tofu as an ingredient. The last link doesn't and is very much meat and cheese containing, so I'm not sure how it snuck in.
For reference, a recipe involves instructions on how to put foods together to make them taste good. Those are recipes involving tofu, therefore, following said recipes will tell you how to make tofu taste good. I don't understand quite why you're struggling with this.
Anyway, vegan hat on and cuntybaw hat off, tofu is generally made flavoursome by whacking it in with other things during the cooking process, or marinating it. There are two types of tofu available from your local Chinky supermarket, silken or soft type, and firm tofu. Don't bother with silken yet, you're not ready. You'll mostly want to use firm tofu. To prepare it for cooking, do the following:
- remove block from its pack and water, draining well
- cut into slices or cuboids of your desired shape (fuck it, make it triangles if you like)
- place tofu between two large chopping boards or trays lined on both sides with two clean tea towels and/or a good thick layer of paper towel. These materials absorb the water to make the tofu firmer and less likely to fall apart when you cook it.
- pop a few cans of tinned food or heavy books (mine and my partner's theses work nicely for seeing all our years of study reduced to a cooking implement) on the top chopping board or tray, evenly distributing the weight
- leave for 6-8 hours to press the excess water out of the tofu. Coming back every 2-3 and changing the inner layer of paper towel is a good idea.
Then, you want to marinate or cook the tofu chunks as part of a stir fry or stew to make them nice and flavoured. A simple marinade suitable for Chinese stir fry I usually use is:
- 2 tsps light soy sauce
- 1 inch piece fresh ginger, grated
- 1 red birdseye chilli, finely chopped
- 3 garlic cloves, finely chopped
- 1 dash rice wine vinegar
- good sprinkle of Thai or Chinese 5- or 7-spice
I sometimes thin it with stock or hot water (but not too much) if necessary, and leave the chunks in a sealed tupperware in the fridge marinating for 6-8 hours. The longer you leave it, the stronger the flavour will be. Generally me or my partner will press the tofu the night before, then mix up a marinade and leave it in the fridge the morning before we go to work, then chuck everything in to a stir fry when we get home. 15 minute dinner, done. Another marinade that's even simpler is miso broth, if you prefer Japanese flavours.
An excellent lazy way to cook tofu is scrambling it - I first experienced this at the Alley Cafe in Nottingham, and they won't tell me their recipe because they're trying to run a business, but this is my best effort at approximating it thus far.
1 block (~450g) firm tofu, drained
1 onion, diced OR 2 shallots (I recommend shallots), finely chopped
1 tbsp light soy sauce
1/2 tsp turmeric
3 tbsp nutritional yeast (optional - REALLY optional. I don't like the nutty flavour of nutritional yeast, but the fella does because he's a fanny, it's also a pain to get ahold of so feel free to leave it out)
1 clove garlic, finely minced (optional)
1 tbsp olive oil
salt and pepper
1 tsp curry powder, the bright orange kind
pre-cooked chunks of potato
finely sliced mushrooms (this is my fvaourite)
any other veggies you want to toss in, finely chopped fresh cherry tomatoes are nice
1. Heat oil in a frying pan over a medium heat. Saute onions until soft and translucent.
2. Using your hands, crumble the tofu into the pan and sprinkle in the turmeric (and curry powder, if using). (At this point the tofu might give up a lot of water. If so, whack up the heat and let the water boil off. This is key to not ending up with a soggy mess.)
3. Cook for a few minutes, breaking apart and mixing up the tofu into chunks as fine or thick as you like with your wooden spatula/spoon.
4. Add the soy sauce. At this point add any extra veggies you might want to toss in; cook until done.
5. Season to taste with plenty of freshly ground black pepper and sea salt. You can also add a pinch of green herbs if you like, but this takes the taste further away from scramble imo.
There you go, hopefully all that information should get you started with tofu. It's an incredibly versatile ingredient, and if you're not an ethical fanny like me and have no qualms about eating meat, I also hear it's very good for bulking up mince-containing recipes etc. and/or upping your protein intake in smoothies and such. Have fun.