The Art of Cooking with Tofu

Many years ago I made the mistake of cooking a stir fry with silken tofu. (Yuck!) Any hopes of getting my meat eating father to appreciate vegetarian cooking were immediately dashed.
Ten years on, I finally managed to get him to try a tofu curry cooked by Gamala from Bountiful Earth. It was a success and his taste buds understood how tofu can absorb and carry many flavours and be a satisfying protein alternative.

Tofu has the understandable reputation of being bland and not necessarily appealing in texture. However, the trick is to know what kind of tofu to use and how to prepare it and cook it.

Paul Pitchford in ‘Healing with Wholefoods” recommends tofu be eaten in moderate amounts to gain it’s beneficial qualities, including B vitamins and minerals. Tofu is best stored by covering it in water and storing in the fridge. It will last longer if the water is changed daily. Tofu can be frozen, however expect it to be more ‘spongy’ once defrosted.

Types of Tofu

Silken Tofu
This is made in a different way from other types of tofu as the curds and whey aren’t separated and it’s consistency is as the name suggests.
This is best used in desserts when making a vegan tofu cream, in smoothies or in mayonnaise. Silken tofu does appear in Japanese dishes, often served cold and it’s delicate and subtle flavour is a taste to be appreciated.
The benefit of this tofu is that it can be kept for months without refrigeration so is useful when going on camping expeditions

Firm Tofu
This is brilliant at absorbing flavours and can be used in stir-frys, stews and casseroles, for making tofu burgers and desserts.
Firm tofu is best marinated and can be baked, steamed or fried. For a guaranteed taste sensation cube and marinate tofu overnight in tamari, ginger, honey, lemon juice and oliv
Firm tofue oil. When it comes to cooking, lightly fry it in sesame oil and serve with lemon kelp pepper.
There are many pre-marinated tofu products on the market if you want an instant satisfying meal. The Bean Supreme Tofu chunks are great for adding to salads, for making kebabs and in pitta pockets with avocado and greens.

Smoked Tofu

This delicious and a great cheese alternative for vegans. Smoked tofu can be eaten raw and added to sandwiches, pizzas, cubed and served with chopped veges.

Other soy products

Tempeh

Tempeh is another soy product that is high in protein, low in fat and is delicious marinated, steamed, fried or baked. (It does need to be cooked thoroughly), It has a nutty flavour and it’s protein content is considered to be more easily digestible than other soy products thanks to the fermentation process it goes through.

White Miso

Lighter and less fermented miso is suitable for warmer climates and miso has so many health benefits including alkalising the body and promoting resistance against disease it is worthwhile to use year round. White miso can be taken as a drink, as a soup or used as a flavour enhancer.
For a delicious mayonnaise combine a tablespoon of white miso with the juice of one lemon, three table spoons of hulled tahini, a teaspoon of maple syrup and a little water for desired consistency.

Include a moderate amount of tofu as part of a varied diet and experiment with some of the recipes from ‘The Tofu Cookbook’ and ‘Easy Vegan Cooking’ by Leah Lenaeman.