There are few foods out there that people passionately argue should never touch a plate – ever! Of these, tofu seems to be a popular one. It’s polarising, people tend to love it or hate it. However, I feel that tofu is misunderstood and undervalued!
Not only is tofu a great source of protein, it’s also a good source of iron, calcium, B vitamins, zinc and manganese to name a few! Moreover it’s also incredibly versatile – it can be baked, grilled, fried and even steamed.
But the key to perfecting tofu, so you’ll want to keep it as a regular addition to your weekly menu, is FLAVOUR. Flavouring tofu is extremely important and how you flavour your tofu is the factor that’s going to take eating tofu to the next level!
Steps to using the tofu flavour combinations:
Step 1:
When preparing firm tofu for stir-fry based dishes, make sure to remove excess moisture with paper towel. Wrap your tofu in paper towel, place between two large plates and place a moderately heavy object on top (a few cans of beans, a pan, a large book etc.) Depending on how much time you have, leaving it to drain for 5-30 minutes is recommended. The more water we extract, the more flavour the tofu will be able to absorb!
Step 2:
Cut your tofu into even portions to allow for even cooking time.
Step 3:
Marinate your tofu for a minimum of 30 minutes (I find over night is best!)
Here are my basic flavour combinations that I have been collecting and tweaking over the years!
These are just a few of my favourite flavour combinations. The potential is endless and I encourage you all to experiment with your favourite flavours and seasonings.
Not sure if tofu is something you should be eating? Don’t know where to start? We can guide you in the right direction!
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