Oh what to do...With TOFU?!

[megah0]

Basically the situation i have is thus:

My fiancee is a vegetarian but unfortunately she is allergic to peppers (red and green) and sweetcorn, she is a 'proper' vegetarian and does not eat fish.

She recently bought some tofu from the supermarket Cauldron or some such brand from the chiller cabinet.

What can she do with it?

she wants something quick, inexpensive and something that she can take any remnants to work with her the next day would be a bonus (she has an almost limitless supply of tupperware, its scary it really is)

suggestions below thankyou please

[Nick]

Cauldron foods tofu is superb! Its not wet and squidgy like most other tofus and is easy to handle.

Best way to use it is to dice it into 2 cm cubes, marinate in a mixture of soy, chinese spice, sugar and cumin, then drain well and stir fry. Once that has gone crispy, remove from the wok onto kitchen paper, stir fry the veg etc and add the tofu back in to re-heat. You can use the marinade to flavour the stir fry.

If she wants left overs for work, stir fry the tofu as above, then chill. Instead of stir frying the veg, marinate them in the tofu marinade, or something simple like lime, chilli and sesame oil overnight. All you need is some chinese noodle dressed with light soy and sesame oil and you've got a cracking salad.

(can you guess I love the Cauldron foods products? )

btw. Their marinated tofu pieces are well worth a try, I love em!

Tell you what, I'll post a lovely Tofu Miso soup recipe in the sticky tomorrow. I heartily reccomend it.

[Ceefer]

Get a clean muslin bag and put in your tofu pieces plus a handful of fresh herbs - flat-leaf parsley, sage, thyme and chives are a good combination. Close up the bag and pop it into a pan of gently simmering chicken stock. After 20 minutes remove the bag and drain. Then throw away the tofu and eat the bag.

[directhex]

rofl!

[megah0]

Thanks Deckard! she is well impressed with you

LMAO at Ceefer, but the missus says "CHICKEN STOCK?!"

[floppybootstomp]

lol @ ceefer

I've always found that unless you stir fry Tofu using a high heat and make sure all sides are sealed, it's basically like munching congealed snot.

Cauldron Foods Tofu eh? I'll have to give that one a whirl

[Nick]

lol @ ceefer

I've always found that unless you stir fry Tofu using a high heat and make sure all sides are sealed, it's basically like munching congealed snot.

Cauldron Foods Tofu eh? I'll have to give that one a whirl

Yep, that's why I like the Cauldron foods stuff, its pretty firm to start with.

Of course, a good way to make tofu firmer is to cut it into 2 cm thick slices, then freeze them , uncovered , on a tray.

Defrost as needed and a lot of the water in them will have come out due to freezing. If you can, leave them int he freezer for a least a week before using and when they're defrosted they go quite spongy, almost as if they've been deep fried. Like this the tofu is superb for absorbing the flavours of marinades etc. and holds up brilliantly to stir frying without falling to bits.

[megah0]

she put them in the freezer as soon as she got home

look forward to that recipe eagerly

[Nick]

mgh0, check the sticky!

[megah0]

Thanks very much!