|
Jan 2022
3:00pm, 20 Jan 2022
52,409 posts
|
LindsD
Defo marinade!
|
|
Jan 2022
3:15pm, 20 Jan 2022
8,468 posts
|
becca7
UHT silken tofu brings it all back V'rap. I know that silken is useful for a lot of things but it's not really the one for most purposes, as I found when I tried to stir fry it. Yet it was the main one that seemed to be around in the '90s.
|
|
Jan 2022
3:37pm, 20 Jan 2022
2,139 posts
|
Mushroom
Vrap's on the money with her suggestions. I start all my cooking, whatever it is, with onions, garlic, chillies - and then work from there!
I've recently tried miso paste in home cooking for the first time. It gives things like stir fries some added depth.
|
|
Jan 2022
4:14pm, 20 Jan 2022
5,548 posts
|
Little Miss Happy
Top tip on the pressing despite it supposedly not needing it - thank you. Surprisingly wet.
It's the texture that Mark doesn't like I think V'rap - hence my deciding to try it baked until (hopefully) crispy and going for the coating rather than marinade. I've always liked tofu but don't bother to do it just for me.
|
|
Jan 2022
4:22pm, 20 Jan 2022
5,549 posts
|
Little Miss Happy
Thinking out loud here - if I marinade and then toss in a little cornflour do you think it will crisp up in the oven?
|
|
Jan 2022
5:49pm, 20 Jan 2022
1,164 posts
|
Steve NordRunner
If you can make a batter and can deep-fry then silken tofu makes great battered fishfingers. Serve with lots of vinegar and tartare sauce while v hot and steaming crunchy. You can make a fake tartare by chopping up a pickled gherkin in mayo. Not sure which is more likely to be in your fridge 
|
|
Jan 2022
6:06pm, 20 Jan 2022
4,890 posts
|
run free
I marinade my tofu with soya, pepper salt, a bit of chinese 5 spice + light soya, a bit of seasame oil - for about an hour. I can eat it raw in salad or cook it as a stirfry with ginger and garlic.
Can use tofu in soup with some shark fins melon that I grew last year
Make a tofu green curry - easiest way obtain some green curry paste from Tesco / Waitrose
|
|
Jan 2022
6:09pm, 20 Jan 2022
5,550 posts
|
Little Miss Happy
I never deep fry Steve.
What actually happened was that I remembered a sticky Chinese aubergine recipe that Mark likes so made the sauce from that - sesame oil, honey, chilli flakes, soy sauce and garlic - marinated the tofu then baked in the oven for thirty minutes at 200C. It was a big success and he's now open to trying tofu in more things. I think it was V'raps tip to press it even though it was supposedly extra firm that really made the difference. Thanks again.
|
|
Jan 2022
6:11pm, 20 Jan 2022
8,799 posts
|
sallykate
OH is doing a stir-fry tonight so I'll have tofu. I don't mind its taste or texture at all but maybe I'm missing a trick by not marinating it. What I can't stand is chewy deep-fried tofu.
|
|
Jan 2022
7:00pm, 20 Jan 2022
56,047 posts
|
Velociraptor
That sounds gorgeous, LMH
|
