Tofu is a high source of protein and low in calories, perfect if you’re watching your weight.
The tofu we use comes in two forms, firm and silken. As a general rule, we tend to use the silken tofu for desserts and dishes that need a creamy consistency such as smoothies, soups and sauces, and we use firm for savoury dishes.
It is important to realise tofu is bland and you add the taste yourself.
We get our firm tofu in blocks 3½ x 4½ inches and 9ozs (500g) in weight. Half a block is enough for one person so if cooking for two use a whole block. Our silken tofu comes in a vacuum pack weighing 349g.
Personally we prefer the firm tofu to be frozen as we feel this improves the taste and makes it easier to work with.
Here is a basic recipe for firm tofu.
- Freeze the tofu for at least 24 hours inside a plastic freezer bag, then take out and leave to defrost.
- Leaving the tofu inside the bag, over the sink open the end and squeeze the tofu allowing the liquid to drain into the sink. Squeeze until all the liquid is removed.
- Depending on what you are using the tofu for, cut into desired size.
- For curries cut into strips, stir fry has medium size cubes, for kebabs large cubes and small cubes for salad toppings.
- Place the olive oil, soya sauce and black pepper into a large frying or wok. If you have an ActiFry or a similar appliance, add all the ingredients in and cook for 15 minutes.
- Heat the oil until hot and add the tofu. Mix well together and then turn down to a medium heat cook for 15 minutes. If you wish for a more crunchy tofu, cook for a further 5 minutes on a high heat.
- The tofu is now ready to be used.