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Basic Tofu: How to Prep, Cook and Store Tofu
Hi! I'm Judy Kingsbury from Savvy Vegetarian.com, welcome to my kitchen!
Today I'm going to mess around with tofu. That's just basic tofu. The different kinds
of tofu, what to do with them, how to cook them in basic ways.
Frying, baking and steaming, things like that! This is the Wildwood brand, it's very firm
you don't have to press it and it soaks up marinades really well.
This is some of the super firm tofu that I've marinated and I'm going to bake.
This marinade is made with White cooking wine, toasted sesame oil, braggs
liquid aminos or you can use soy sauce. A little bit of agave syrup, you can also
use sugar. You can add garlic, ginger, jalapeno and cayenne
pepper. I added a little cumin and coriander.
You can also add minced onion or onion powder. Basically you want to make it sour and salty
and add all of your other stuff. This has been marinating for about an hour
and it's ready to go in the oven and bake. I'll bake it for about 15 minutes and then
turn it. Ok lets see how our baked tofu is doing. Turn
it over. It's a nice color.
Now I'm going to add just a little more marinade to it.
Bake it for another fifteen minutes. The baked tofu is done.
It's the same as with fried tofu. You can make a big batch in a big pan and just put
it in the fridge to keep for up to a week. Now I've got my pan warming up to fry some
tofu. For my fried tofu I'm going to break out this
new package of organic Wildwood Super Firm sprouted tofu.
You open up the package, dump it out. Rinse it. Pat it dry.
The way I fry tofu is slice it in about half inch slices.
What I do is just sprinkle little braggs on it.
Very Simple. I add a little dab of coconut oil.
Put it in the pan. Another thing you can do is bread it with
some nutritional yeast, or you can use fine breadcrumbs as well.
This is the tofu that I marinated with braggs liquid aminos and fried in a little bit of
coconut oil. This is the one that I breaded with nutritional
yeast.
Another brand of tofu is Melissa's. This is not nearly as firm.
This package says it's extra firm but it still needs pressing to use for frying or baking.
Now I'm going to open up this package and drain the tofu.
Just cut it up two sides and peel it back Turn it upside down and drain out the water.
Rinse it. And now I'm going to press this tofu.
You wrap it up in a dishcloth and weight it with something heavy.
This book is really heavy, it's perfect. You can also use a sealed container of water
or a brick. Anything heavy and stable that you have.
My advice is to buy the firmest tofu that you can find.
Then you don't have to do much if any pressing. It's nice to be able to save that step.
With this tofu that I just pressed, I'm going to slice it in chunks.
And then steam it. The reason that raw tofu has to be steamed
is because it can get contaminated with bacteria in processing.
So for food safety sake, it's a good idea to steam it for five minutes.
Take it out of the hot water and set it aside to cool.
I'm going to use half of my steamed tofu to make tofu salad sandwiches.
And store the rest in the fridge. I wouldn't keep this in the ridge for more
than a day or two at the most. This is silken tofu made by Mori-nu
Use it to make salad dressing, puddings, tofu mayonnaise, you can even use it to make ice
cream. It's a really handy thing to have in your
fridge. It keeps practically forever because this
tofu is vacuum packed and it's basically cooked right in the box.
Opening these packages of silken tofu can be a bit of a trick.
I just cut off the ends with a serrated knife and then slice off the top.
There we go, now it will just slide right out of the box.
There we go. I'm going to rinse it. What I'm going to do with this silken tofu
is make some tofu mayonnaise. Which is super super easy to do.
After that tofu extravaganza, I've got a whole pile of stuff to put in my fridge and keep
for hunger attacks. I've got Tofu Salad Sandwich Spread.
I've got baked tofu. Ready for a sandwich Steamed tofu. Put on a sandwich.
I've got fried tofu, you can put it on a sandwich or just eat it as a side.
I've got my raw tofu that I didn't use, in filtered water.
Keep it in the fridge. When you're using raw tofu in a stir fry,
you don't need to steam it. You can just cut it into chunks and throw
it into your stir fry and it will soak up all the flavors that you're using in your
stir fry. I've also got marinade.
And this is tofu mayonnaise and it tastes absolutely divine.
It will keep for up to a week in the fridge. Thank-you for joining me to make basic tofu.
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