While there are different varieties of tofu, you can mainly find firm tofu and silken tofu in stores.
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Firm tofu
Firm tofu most often appears in the form of a white, compact block. It is made from curdled soy milk, which is why it is nicknamed “soy cheese”. It is a food frequently used in Asian cuisine, but also in vegan cuisine. With 14.7 g of protein per 100 g, it can easily replace meat and fish on the plate.
In the mouth, tofu has a mild, slightly cereal flavor. However, today we find smoked versions flavored with pesto or tomato, which are much tastier.
How to cook it?
Usage precaution: as firm tofu is made up of 73.8% water, it is strongly recommended to press it to remove as much moisture as possible before cooking it. This improves its texture, allows the breading to stick and the flavors to absorb better.
The trick to giving it flavor
Tofu is often criticized for being bland, but what a mistake! Certainly its taste is neutral, but this disadvantage ultimately turns out to be a real advantage. Tofu, in fact, takes on the flavor that we give it, whether thanks to a sauce or a broth. But the real secret to changing your view of tofu forever: it's the marinade. To make it, mix a fat, a source of acidity, condiments, spices and aromatics. Bathe the diced tofu in it for at least 30 minutes before using it. You'll see, it changes everything!
Here are some marinade ideas you can take inspiration from:
- sesame oil, rice vinegar, soy sauce
- olive oil, lemon juice, honey and thyme
- walnut oil, balsamic vinegar and basil
- coconut milk, peanut butter, lime and curry
Tofu in a snacked version
This is one of the most common ways to consume it. After marinating it, simply heat a little oil in a pan and grill the diced tofu. Accompany them with sautéed vegetables and starchy foods for a complete meal. The remaining marinade can also be poured into the pan and reduced to make a sauce.
In soup
In Japan, miso soup is generally eaten with diced tofu. This gives it a completely different texture, much softer.
Finally, no need to bother preparing a marinade, simply add the tofu to the pan 6 minutes before the end of cooking.
Breaded
If you think that tofu is not delicious, you absolutely have to try it in nuggets or croquettes. To do this, roughly crumble the block, then mix it with salt, pepper and smoked paprika. Don't worry about being heavy handed with the seasoning. Form nuggets, then dip them successively in flour, beaten egg and breadcrumbs. All you have to do is fry them in oil.
Note that you can make improvements to this basic recipe, for example by mixing fresh goat's cheese with the nuggets, or preparing it karaage style.
© Valéry Guedes
See the recipe for Breaded smoked tofu sticks with three-color quinoa and green sauce
In scrambled “eggs”
As surprising as it may seem, firm tofu can be used to make a plant-based version of scrambled eggs. Just crumble it, add turmeric for color, malted yeast for flavor and season. Perfect for a vegan brunch.
Silken tofu
Unlike firm tofu, silken tofu has a soft, somewhat gel-like consistency. It also contains more water (89.4%) and less protein (5g/100g).
How to cook it?
Like firm tofu. Silken tofu is in fact consistent enough to be cut, snacked, fried… Just be sure to handle it delicately.
Not to spoil anything, it has an additional advantage: that of replacing many products of animal origin.
© Valéry Guedes
See the recipe for Chocolate Mousse with silken tofu
As a replacement for dairy products and eggs
Very popular in vegan recipes, silken tofu has proven itself: it replaces the cream-egg mixture in quiches and gratins, serves as a binder in stuffings, brings creaminess to sauces and risottos, and consistency to cakes and cakes… It can even serve as the basis for a homemade vegan foie gras, a chocolate mousse, or a vegetable tiramisu. Indeed, tofu desserts are particularly astonishing!
In addition to the desire to go plant-based, silken tofu is also an interesting option if you are lactose intolerant, or want to make a recipe healthier.
So, will tofu convince you?
