With veganism and plant-based diets a growing trend around the world, tofu has come under the spotlight as an alternative protein source.
While tofu is a popular meat alternative for those exploring a plant-based diet, you may be wondering how to add a punch of flavour to it.
We reached out to an expert, Warren Ying, who is the co-owner of Ying Son, an Asian grocer located in Kenilworth, Cape Town, for some key insights on all things tofu. Here are his tips on everything from marinating to prepping tofu.
Two different types of tofu
Tofu is available in multiple forms ranging from silken, soft or medium to firm, extra firm and super firm. In most local grocers you will find either silken or firm tofu.
Warren says that the key difference between silken and firm tofu is that the latter has “been pressed to reduce the moisture content whereas silken tofus has not been”.
The moisture in silken tofu creates a jelly-like consistency and it is best used in miso soups, desserts and even smoothies.
How to prepare tofu
One of the key steps when cooking with firm tofu is to ensure that all the excess moisture is removed.
“It’s important to press your tofu to remove excess moisture and allow marinades to absorb. This is also important when making fillings for dumplings to ensure the filling is not too wet. When it comes to frying tofu, removing excess moisture will help you get crispy tofu and is safer when deep-frying,” Warren explains.
Pressing can be done with simple utensils readily available in your kitchen. Simply take the tofu out of its packaging and place it on top of a clean cloth or paper towel. Once the tofu is covered, place a heavy weighted object on top of the wrapped tofu. The tofu will be “pressed” and expel its excess moisture. It is advised to press your tofu for at least 15 to 20 minutes to ensure all the excess moisture is removed.
Essential ingredients to create a tofu marinade
Silken tofu has a high moisture content and will not absorb the flavours of the marinade.
Warren says: “Firm tofu is the best for marinating because of its texture.” Firm tofu can be cut into squares and easily absorbs the marinade.
When preparing the marinade, it is important to include salty, sweet and sour elements, to create a harmonious balance of flavours.
According to Warren, these are the essential basic tofu marinade ingredients:
- Soy sauce
- Sugar or honey
- Vinegar or lemon
- Chilli (optional)
For the flavours to soak into the tofu, Warren says that it is best to marinate the tofu overnight. However, if you are strapped for time, a 30-minute marinade would work.
What oil should you be using to fry your tofu?
It is best to use a neutral oil such as sunflower or canola oil when frying tofu.
“These have high smoke points, so it will allow you to cook the tofu at a higher temperature to create a nice crust whether pan-frying or deep-frying,” explains Warren.
Do you have any advice you follow when cooking tofu? We’d love to know – share your tips in the comments below!