Many people have a severe misunderstanding of tofu. No tofu doesn't taste good, out of the packet (unless you buy the Malaysian Satay pre-marinated variety or are my dogs who have a tofu-thing) it's all about what you do with it.
Marinating tofu is a really good place to start, once you've got a marinade you like, you can experiment with different ways of cooking it.
The longer you marinate it for the more flavour it will absorb. So a little pre-planning helps.
In Australian supermarkets it is easy to buy fresh packed plan firm tofu in the refrigeration section, next to those nasty margarine's, cheeses, dips and slimy packets of pig slices.
I like to squeeze my tofu in a few layers of paper towel to get excess water out of it to allow maximum absorption of marinade. Or if you want it extra dry, wrap it in a clean tea towel, then place between 2 plates and plonk a cask of wine (for cooking purposes obviously) on top to squeeze it while you prepare the marinade.
Marinating tofu is a really good place to start, once you've got a marinade you like, you can experiment with different ways of cooking it.
The longer you marinate it for the more flavour it will absorb. So a little pre-planning helps.
In Australian supermarkets it is easy to buy fresh packed plan firm tofu in the refrigeration section, next to those nasty margarine's, cheeses, dips and slimy packets of pig slices.
I like to squeeze my tofu in a few layers of paper towel to get excess water out of it to allow maximum absorption of marinade. Or if you want it extra dry, wrap it in a clean tea towel, then place between 2 plates and plonk a cask of wine (for cooking purposes obviously) on top to squeeze it while you prepare the marinade.
Chop the block into bite size cubes, slices, cutlets or triangles. Then place in a container deep enough or shallow enough depending on the volume of marinade, to have all the tofu covered. Keep it in the fridge until needed.
No comments:
Post a Comment