Discussion in 'suburban75' started by ddraig, Feb 5, 2018.
Might try and get some of that in Fallon & Byrne tomorrow.
Picking Urban’s brains here...
What would be a good really simple marinade to flavour some tofu that was about to go into a stir fry?
And would it need separate frying beforehand?
(long time lurker here, be gentle, and hello!)
This thread is right up my street! Nearly 30 years veggie (and no eggs), recently stopped eating cheese/butter/cream (already preferred plant to cows milk in coffee etc) but do eat honey, own leather shoes etc so not comfortable with calling myself vegan at all.
On advice from local vegan FB groups I've been avoiding vegan cheese (although I was already experimenting with making my own with cashews, tofu, probiotics and penecillin cultures for fun) but I had some of the tescos chedder and mozarella the other day and it wasn't bad at all.
Tofu wise, I generally marinade in garlic, ginger, soy sauce and a bit of oil and something sweet (maple syrup etc). Sometimes also lemongrass & chilli. Always press it first too, even the firm stuff.
I do fry the tofu first, put in a bowl for a while then add to the stirfry
mostly marinade in tamari have done with chillies too once or twice
Thanks - I’m thinking chilli, soy sauce, ginger and a good whack of garlic might work for me - I don’t have much of a sweet tooth.
Why the avoidance of vegan cheese, by the way (I had some cashew cheese at a festival and it was really nice - not really cheese as such but it was a good intro to ‘Gary’)?
I tend to give it a good squish between heavy chopping boards and cast iron pans on top, wrapped in LOTS of kitchen roll - its like 90% water or looks like it, then marinade it in light soy and Woucester sause ( the Heinz one is good as it don't have fish in it and it has a 5 spice tang so its good for Chinese style dishes). And yea. I fry mine off, til its at a crispness I like before adding it to whatever
Cheers - how long does it need marinading for? (I know, I’m high-maintenance )
I’d give it half hour or more
People say to avoid vegan cheese for a while cos it just isn’t dairy cheese and if you expect it to be you’d be disappointed... then again vegan cheese has come a long way in a short time so I wonder if that advice is a bit outdated..?
If you have an air fryer use that for tofu - best thing it does in my opinion! (Press tofu, pat dry, cut in cubes bit of oil and bit of cornflour or potato starch and about 20 mins in air fryer, shake halfway)
Had to Google “air fryer”.
I give it half an hour or so. If I'm together maybe longer but it doesn't improve on a linear line over time, so don't fret if you can't be arsed to do it for a for an hour or two
Cheers - that’s a lot quicker than a lot of marinades.
Makes me wonder why they make it soggy if everyone is pressing the stuff...
Preservation I assume... it usually comes in water stuff - I did get some fresh tofu from a Chinese supermarket recently but it goes off in 3 days! (I cold- oak- smoked it which added a couple of weeks to the shelf life but if you cold smoke shit in your house, be warned it smells like a cigar smoke has lived there, for a few weeks )
There seems to be different degrees of firmness in the stuff you buy. I think I made a mistake going for something which had a lower price:weight ratio but seems to have more fluid in the pack (Cauldron).
I can’t remember the brand but I’m not keen on the tetra Packed stuff for frying (it’s way to floppy to even press well, but it’s good for cakes/dips etc) I much prefer the stuff from the Chinese supermarkets which comes in a plastic tray in water and labelled firm. Usually £1.29 round here (east london)
I’ve clearly been doing it wrong - got a great Asian supermarket just up the road and went to Tesco’s.
From what I remember, the firmness of tofu is often due to the wheat content. The floppy stuff, such as Couldron plain tufu, has no what in it where as the flavoured stuff I used to buy - basil, sun dried tomato or hazelnut etc. has wheat (or a wheat derivative) added to make it firmer.
Previously, I bought tofu from health food shops or English chain supermarkets. It didn't occur to me to buy tofu from an oriental supermarket before someone mentioned it on here or on the other vegan thread. No such shops near me but I'll look out for that option on my travels..
I didn’t even know there was wheat in it.
There isn't wheat in tofu, even the flavoured ones, not that I've ever seen. Casual Observer you might be thinking of seitan?
I'm sorry but the closest smiley I can find is... ... or this
80-90% vegan... Are you serious?
I'm obviously more vegan than you because I only ate twice this week. Both times I ate steak but both sittings took about half an hour each, so 1 hour out of 168 means I'm considerably more vegan than you.
The other thread is the one for vegan related japes. Please look at the title again and think very carefully before posting again.
I'm pretty sure there was a few years ago but, as gluten-free diets became more popular, it may have disappeared. It's been a few years since I bought the flavoured stuff but I gave up because it was too expensive and because of the wheat (or wheat derivative) content. A link for one of the products I used to buy is below. Although no wheat (or derivative) ingredients are explicitly listed but the ingredient list does say 'may contain gluten'.
Calcium sulphate is another solidifying agent, of course. If you can find me a firm tofu without a wheat derivative or calcium sulphate and I'll be very impressed.
Taifun Organic Tofu Rosso at Ocado
EDIT: Ignore my nonsense about wheat derivatives in tofu (beyond a dash of soy sauce). After some soul searching reflection, I reckon lazythursday is right.
I know that product and the other flavours in the range well. Some of the others contain soy sauce (which contains wheat or barley) which I assume is why taifun say they all may contain gluten as likely manufactured in same lines (it's a pain in the arse - occasionally I risk tofu rosso cos it's so nice). That's flavouring though, I don't think it's added for coagulation.
the level of firmness of different types of tofu is due to the process used to make it, the type of coagulating agent and amount of pressing. Silken tofu is the most easily avaliable, the worst for firmness but the best for profitablilty, makes better desserts than owt else imo.
I've started making a fantastic vegan chocolate cake which is always a sell out when I put it on the menu at work. it's very moist, like a fudge cake and it's dead simple too.
Sieve into a bowl
300g SR flour
3 tsp baking powder
200g caster sugar
175g orange juice
9 tbsp vegetable oii
Add wet ingredients to dry and mix until smooth. Pour into a lined 8" cake tin and bake for about 30mins at around 160 (you may need to keep your eye on it as the time and temps are for my oven which is shite ). A knife should come out almost clean.
Make some icing by mixing 250g icing sugar, with 75g vegan marg, 50g cocoa and 2-3tbsp boiling water.
Let the cake cool completely the cover with the icing. Use a metal spoon or knife and dip it in boiling water to make icing easier .
For tofu, I dry fry it first on a low/medium heat. Pushing it diem with a spatula until the m quid stops bubbling out. Then marinade it
I've just put some tofu in my online basket. It's the firm kind you guys recommend yeah? For stir fries again.
OH, I should have read further down...
The basic cauldron firm tofu is fine if you press and marinade it. Avoid silken unless you want to make a mousse or dip. Smoked tofu is divine.
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