Hi, I'm Judith Kingsbury. Welcome to my kitchen! Today I'm going to mess around with tofu. That's basic tofu - the different kinds of tofu, what to do with them, how to cook them in basic ways, frying, baking, steaming, things like that.
See our basic tofu recipe for 10 Tips on Cooking Tofu Tasty - it complements this video nicely.
This is the Wildwood brand of super firm sprouted tofu - it's very very firm, so you don't have to press it and it soaks up marinades really well. I've marinated some of the super firm tofu and now I'm going to bake it.
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 the marinade 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 over. 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, and bake it for another fifteen minutes.
The baked tofu is done, and 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 ( http://bit.ly/3tTdAP ) I'm going to break out this new package of organic Wildwood super firm sprouted tofu. Open up the package, dump it out over the sink, rinse it, and pat it dry.
The way I fry tofu is slice it in about half inch slices, sprinkle a little Braggs or soy sauce on it. Very simple. Add a little dab of coconut oil to the pan, then add the tofu slices. 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. To open up this package and drain the tofu, just cut it open along three sides and peel back the top, turn it upside down, drain out the water and rinse it.
Now I'm going to press this tofu. Wrap it up in a dishcloth and weight it with something heavy, a really heavy book, 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 5 minutes.
Take the basket of steamed tofu out of the hot water and set it aside to cool. I'm going to use half to make tofu salad sandwich spread, and store the rest in the fridge. I wouldn't keep this in the ridge for more than a day or two.
This is silken tofu made by Mori-nu. Use it to make salad dressing, puddings, tofu mayonnaise ( http://bit.ly/PbfDN4 ), you can even use it to make ice cream. Silken tofu a really handy thing to have in your fridge, and it keeps practically forever because this tofu is vacuum packed and it's cooked right in the box.
Opening these packages of silken tofu can be a bit of a trick. Cut off the ends with a serrated knife or scissors and then slice off the top. Now it will just slide right out of the box, then rinse it. What I'm going to do with this silken tofu is make some tofu mayonnaise, which is 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, baked tofu ready for a sandwich, steamed tofu for salads or sandwiches, 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, to keep 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 tofu mayonnaise - it tastes divine, and will keep for up to a week in the fridge.
Thank you for joining me to make basic tofu. If you like this video, please like it and share it with your friends. Enjoy your tofu, and see you next time!
Judith Kingsbury, Savvy Vegetarian