Cooking with Tofu (Recipes)

8/9/2019 Cooking with Tofu (Recipes)

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ecpes Cooking

withNaturalTof u


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Our

Natural

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o n t e n t

s C ontents

3.

T of u

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The Best Use of Tofu …

Recipe No 1: Vegan Tofu Salad with Tofunaise

Recipe No 2: Vegan Tofu Remoulade

Recipe No 3: Vegan Omelette with Natural andSmoked Tofu

Recipe No 4: Vegan Tofu Terrine with Chili andSpring Onions

Recipe No 5: Fried Tofu Cubes with Shoyu andToasted Sesame Seeds

Recipe No 6: Pan-fried Vegetables and Mushrooms with Fried Tofu Cubes

Recipe No 7 : Caramelized Natural Tofu withOrange Segments and Maple Syrup


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5.

T he Best Use of Tofu How do I open / cut Tofu properly?Rinse the Tofu package under coldrunning water. Place the package withthe label facing down onto a chopping

board and slightly cut in the middle.

Collect the whey in a bowl. Tofu whey isa highly nutritious food. You can use itfor salad sauces, soups or fruit juices.

Remove the packaging. Lightly pat theTofu dry with a kitchen towel and cutinto any shape you like.

How do I store Tofu properly?Once the Tofu package is open, storeTofu in an airtight container, immersedin water, in the refrigerator. Change thewater daily, at the latest after 2 days.This way the Tofu should remain freshin the refrigerator for about 7 days.

Frozen TofuYou can also freeze the Tofu. FrozenTofu may be stored for several months,but will change its texture and colour.The Tofu becomes more porous and firmto the bite. After thawing you drain andsqueeze the Tofu and use it to taste.Deep frozen Tofu is particularly wellsuited to preparation of Tofu schnitzel.

Frying Heat some oil in a cast iron pan ornon-stick frying pan. Heat the oilalmost to the smoke point. Place theTofu into the hot pan. Reduce the heatto level 3-4. Fry the Tofu, turning, untilit is golden brown on all sides, seasonto taste and use in other dishes.

Marinating Pat the Tofu dry before marinatingit so that the Tofu will absorb themarinade better. A delicious andquick way to prepare Tofu is to insertcubes or slices in soya sauce, wine ora marinade of your choice. The longer

you marinate the Tofu, the strongerthe flavours will be. This Tofu is well-suited for frying, coating or cooking.The marinade can be reused.

How do I prepare Tofuin a tasty way?…this is the most frequently askedquestion.You can include Tofu into the dailymenu and integrate it into alreadyexisting recipes. There are wonderfulrecipes for Tofu. Tofu is neutral in tasteand contributes to a well balanceddiet. It adapts to your cooking styleand this is its strength. With minimalpreparation, you can create deliciousdishes for every day.

Breadcrumb Coating There are three steps to prepare Tofuwith a crunchy breadcrumb coating.To begin with, cut the Tofu into slices,pat dry. Season with spices andherbs of your choice. First step: Coat

the Tofu with flour, shaking off anyexcess. Second step: Coat the Tofuwith scrambled egg white (For a vegancoating replace the egg white withsoya or rice milk. Alternatively, you canmix arrow root flour or starch withsome soya sauce). Third step: Coatthe Tofu with breadcrumbs, shaking offany excess. Finally, fry the Tofu in fatover medium heat, turning until goldenbrown.


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w w w . t a i f u n - t o f u . d e

ecipes

""

V egan Tofu Saladwith Tofunaise

as a SaladPreparation

80021½½212-31

g tbsptspbunch of bunch of

Taifun Natural Tofu and wheygranulated vegetable stocksoya sauce (shoyu)chivesdillfinely diced celery stalksdiced fresh red bell pepperdiced gherkinsfinely minced onion

For the salad:

P r e p a r a t i o n Puree the Tofu in a food processor (or with a hand-held blender) for one or two

minutes until smooth. Add crushed garlic together with the vinegar, mustard

and lemon juice and keep pureeing. Add oil little by little, pureeing constantly

until smooth. Then add harissa and curry powder (curcuma) and stir well.

Season to taste with salt and peppers. Set aside.

Tofunaise

Open the Tofu package, collect the whey, cut the Tofu into small cubes and place the cubes

in a bowl. Slightly warm the whey and dissolve the granulated vegetable stock in it, add

shoyu and marinate the Tofu cubes in it. Clean the bell pepper and celery, peel the celery

and set aside some of the celery leaves for garnish. Finely dice the vegetables and gherkins.

Finely chop the herbs. Add all the vegetables and herbs to the Tofu and gently mix.

Finally, carefully fold in the Tofunaise. Season to taste. Garnish with celery leaves.

Salad

I n g r e d i e n t s

g mltsptbsptbsptsppinch of

pinch of

pinch of

clove of

Taifun Natural Tofusoya oilmustardfreshly squeezed lemon juicewhite balsamic vinegarsaltpepper and some cayennepeppercurry powder or curcuma(turmeric)harissa, hot red pepper sauceor pureegarlic, small

For the Tofunaise:

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1

1

½

Serves 6:

N a t u r a l

T o f u


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" " egan Tofu RemouladeV

as a Sauce

P r e p a r a t i o n

Open the Tofu package and collect the whey in a bowl. Clean, peel and

finely dice the celery stalk. Finely dice the gherkins. Rinse the chives and

parsley, pat dry and chop finely. Blend whey, balsamic vinegar, soya sauce,

sunflower oil, curry powder and curcuma and stir thoroughly.

Crush the Tofu with a fork. Place the Tofu in a bowl, add salt, pepper ad

mustard and finely puree with a hand-held blender. Gradually add the whey-vinegar-oil until it makes a smooth and homogeneous sauce. Stir in the

diced vegetables and chopped herbs.

gmlml

bunch of bunch of tsptsptbsptsptsptsp

Taifun Natural Tofu and wheysunflower oilwhite balsamic vinegargherkinscelery stalkchivesleaf parsleysaltpeppersoya sauce (shoyu)curcumacurry powdermustard


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N o t e

Our vegan Tofu remoulade goesvery well with many raw vegetablesalads and grilled vegetables.

Serves 4:

ecipes Preparation

N a t u r a l

T o f u


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""

egan Tofu Terrine withChili and Spring Onions

V

as aStarter


Open the Natural Tofu, collect the whey. Place the Tofu between paper towels and press

to drain. Then crush the Tofu and blend with the spices, salt and the vegetable stock in

a food processor. Gradually add the oil and lemon juice continuing to blend until until it

makes a smooth and homogeneous mixture. Season to taste with pepper and nutmeg.

Wash the chili peppers, remove the seeds. Finely dice the chili peppers. Rinse and clean

the spring onions and cut them into fine rings. Fold in both into the Tofu mixture.

Line a loaf pan (1,000 ml) with cling film and leave a bit of extra cling film around

the edges. Pour the Tofu mixture into the loaf pan, smooth the top and cover with the

protruding cling film.

Prepare a bain-marie (water bath) for the loaf pan, making sure the water is half way up

the sides of the loaf pan and the loaf pan is not floating. Preheat the bain-marie in the

oven to 130°C. Cook the terrine in the bain-marie for 40 – 50 minutes. Take the terrine

out of the oven and let it rest for 5 minutes. Open the cling film and turn out the terrine.

Carefully cut into slices and serve to taste with salad or side dishes.

g ml

tbsptsppinch of pinch of tbsp

Taifun Natural Tofu and wheyvegetable oilspring onionsfresh red chili peppersgranulated vegetable stocksaltground nutmeg pepperlemon juice


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N o t e

Our Tofu terrine is also deliciouswhen served cold with a fine herbvinaigrette or our Tofu remoulade.Once prepared, the terrine will lastthree days if chilled properly.

Serves 4 to 6:

.

ecipes Preparation

N a t u r a l

T o f u


8/11


""

F ried Tofu Cubeswith Shoyu and ToastedSesame Seeds

Our Classic Reci pe

as a Side Dish


Open the Tofu package, pat dry with paper towel and cut into 1 cm cubes.

Heat a pan. Toast the sesame seeds in the pan without oil. Set aside. Fry

the Tofu cubes in the frying oil in the still hot frying pan over medium heat

until golden brown on all sides. Then add some soya sauce and continue

cooking until the moisture in the pan evaporates. Finally, add the toasted

sesame seeds. Enjoy without anything else, or e.g. with leaf lettuce, or use for

vegetable, rice and pasta dishes.

There are many recipes for pan-fried vegetables. The cooking time is essential,

because the vegetables should remain crunchy. Carrots need more time than

courgettes, winter cabbages need more time than fresh sprouts - that is why we

sauté the different vegetables one after another in the pan. Once the vegetables

have cooked, add the pre-fried Tofu and vegetable stock.

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Taifun Natural Tofufrying oilsoya sauce (shoyu)sesame seeds


200352

N o t e

Try this recipe with toasted sunflowerseeds instead of sesame seeds.

Serves 2 to 4:

.

ecipes Preparation

N a t u r a l

T o f u


9/11

w w w . t a i f u n - t o f u . d e .

"

"

an fried Vegetables and Mushrooms with Fried Tofu Cubes

,P g g bunch of g g ml

tbsptbsp

tbspsome

Taifun Natural Tofuchampignonsspring onionscarrotssugar peasvegetable stocksmall onionvegetable oilmild curry powdermild red chili pepperssoya sauce (shoyu)salt, freshly ground pepper

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Pat the Tofu dry with paper towels and cut into regular cubes. Clean the spring

onions and cut them diagonally into small rings. Peel the onion and chop them

finely. Remove the seeds of the chili peppers and cut the peppers into small rings.

Clean the mushrooms, remove the lower stems and quarter the mushrooms.

Peel the carrots, cut in half and diagonally into thin half-moon shaped slices.

Clean the sugar peas and cut them into slices of about 2 cm.

Heat half of the oil in a wok or cast iron pan. Fry the Tofu over medium heat

repeatedly turning until golden brown on all sides, add soya sauce, cook down a

little, remove from the pan and set aside. Pour the remaining oil into the pan, heat

briefly. Sauté the chopped onion and chili peppers. Add the sliced carrots and

sugar peas and sauté for 5 minutes. Add the curry powder and stir well. Then add

the mushrooms and fry for another 3 minutes. Finally, fold in the Tofu cubes and

spring onions. Add the vegetable stock and bring it to a quick boil. Season to taste

with salt and pepper.


Serve the dish with rice orfine noodles. Instead ofchampignons you can alsouse shiitake, slippery jacksor oyster mushrooms.

N o t e

Serves 4:as a Main Course

ecipes Preparation

N a t u r a l

T o f u

,


10/11


""aramelized Natural

Tofu with Orange Segments

and Maple Syrup

C

Toast sunflower seeds in a pan without fat until golden brown. Cut orange segments

out of their connective membranes. Pat the Tofu to dry with paper towel and cut into

small cubes. Heat the margarine in the pan, add the Tofu cubes and fry until golden

brown all over. Add the sugar and caramelize slightly. Add the maple syrup, reduce

a little, add orange juice and lemon juice. Then add the orange segments, stir care-

fully and arrange on a plate. Sprinkle with the toasted sunflower seeds.

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tbsp

Taifun Natural Tofuorangesorange juicemaple syruplemon juicecane sugarvegetable margarine

sunflower seeds


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N o t e


Whether served hot or cold, thisdessert is a real treat! In the coldseason of the year, serve hote.g. with cinnamon or vanilla icecream. In summer, serve icedwith whipped cream or dessertcream.

Serves 4:

.

N a t u r a l

T o f u

as a Dessert

ecipes Preparation


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The traditional Natural Tofu is perfectly suited

for manifold purposes and can be easily adaptedto all different kinds of flavors – whether savoury,

spicy, sweet or sour.

Also it is rich high-quality vegetable protein and

low in calories.

Natural Tofu

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Cooking with Tofu (Recipes)