Tofu is often a go-to ingredient in vegan cooking but one that is sometimes overlooked for fear of cooking it wrong or misconceptions that it is bland. So, to give us a helping hand and set the record straight, Cauldron Foods and TV chef and author, Ching-He Huang MBE have teamed up to give us their amazing tips and tricks to debunk the myth that tofu is bland, and help us all prep and cook tofu like a pro!
A staple of Asian cuisine for hundreds of years – and for good reason too – tofu has the amazing ability to absorb flavours from the ingredients around it. It can be transformed into the tastiest of dishes across a number of spectacular cuisines, with its list of capabilities endless… You can slice, dice, coat, scramble, fry, bake or even coat it – you name it!
However, the true art is in the way you prepare and cook your tofu. So, to help us avoid any kitchen disasters, here are Ching’s top tofu tips:
- Do not add oil when marinating your tofu: Adding oil to your marinade will prevent it from seeping into the tofu and ultimately acts as a barrier. A handy tip is to oil your pan instead of the tofu, if you want to achieve really flavoursome tofu
- Drain the tofu water bath and press out excess liquid: Not draining and pressing your tofu to remove excess moisture will result in you making a ‘wet stir fry’, when your dish is usually supposed to be a ‘dry-fry’ dish. Before you do anything with your tofu, press it for around 10-20 minutes by placing it in between two chopping boards lined with kitchen roll and putting something heavy on top to apply pressure
- Do not over stir your tofu dish: This is a common mistake that so many are guilty of making. Over stirring will result in your tofu breaking down, which means you will end up with a scrambled dish as opposed to lovely chunky shapes
- Store your tofu correctly: Not storing your tofu in clean water will reduce the shelf life, leading to the tofu turning bad quickly and tasting sour. Cover any leftover unprepared tofu in filtered water and pop in the fridge, as this will keep it in good shape for a few days.
Ching He Huang says: “I am so excited to be partnering with Cauldron Foods this year, to celebrate the wonders of tofu. I personally have been eating tofu all of my life and it is a staple in my household. However, whilst it is an ingredient that I incorporate in to so many of my dishes, I know that it often receives a mixed reception. This is why I have created some brilliant recipes using Cauldron’s Organic Tofu range, to showcase the true potential of tofu and highlight that the art really is in how you cook it!”