Tantalising Times with Tofu

Exciting recipes for the haters...because coagulated soy milk has never tasted so good

The other night I came across a YouTube cookery account where they transform tofu into all sorts of wonderful creations, like ‘fish’ and ‘pork’. The chef is a genuis, but then the Chinese have been mucking about with soy beans in their food for two millennia. They *should* have it down, really, right?

Tofu, of course, has been around for over 2,000 years, thanks to Chinese expertise, a little like their amazing expertise in making designer handbags and fighting Donald Trump’s tariffs.

Like many foods, tofu seems to polarise people’s opinions. Mine is that it is a tasty, high protein, low fat staple of any good WFPB (Whole food, plant-based) diet. Those (legions) of good folk who claim it’s tasteless, rubbery or awful just aren’t cooking it well , or right, in my opinion. It does take on flavour, but I’ve found marinating it for hours doesn’t actually do that much. Minutes is fine.

And regular readers know I’m a fan of tofu alternatives - like lentil tofu and chickpea tofu, both of which are quick, easy and nutritious! As you make them at home, you can also add your own flavours as you’re cooking it - like, say, onion and garlic powder, nooch or smoked paprika. Go wild!

My enormous block of chickpea (shan) tofu, now all eaten…

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Here in London, there’s a few Chinese restaurants exclusively serving tofu-based dishes. There’s the imaginatively monikered ‘Tofu Vegan’ for example, which offers some great veganised versions of fantastic dishes.

There’s little mystery in how tofu is made, and despite the recipe being around for ages, I’ve never tried to make it at home. I will one day. You basically soak and then grind soybeans, boil the mixture and separate the soy milk. Then the milk has to be coagulated using agents like nigari (magnesium chloride), gypsum (calcium sulfate), or lemon juice, and pressed into blocks.

It’s very similar to the process of making cheese from milk - just with soy.

Here’s a recipe for basic tofu if you want to try it at home:

Homemade Tofu Recipe (Makes around a 250g block)

Ingredients

• 1 cup dried soybeans (about 180g)

• 6 cups water (for blending and cooking)

• 2–3 tbsp lemon juice or white vinegar (or 1 tsp nigari (a type of salty water, basically) if available. I’ve also read that you should double the nigari to make a firmer tofu, so it sounds like a bit of experimentation in your own kitchen will be needed)

• Cheesecloth or muslin

• A small colander/strainer

Preparation

• Soak the soybeans overnight (8–12 hours) in plenty of water until they double in size.

• Drain and rinse, then blend the soybeans with 3 cups of fresh water until smooth.

• Cook the mixture in a large pot with the remaining 3 cups of water. Stir frequently to prevent sticking and heat it to a gentle boil, then simmer for 10 minutes.

• Strain the mixture using cheesecloth or a nut milk bag into another pot or bowl. This gives you fresh soy milk. (You can save the pulp - called okara - for baking or compost. Don’t throw it away, its good stuff, rich in fibre.)

• Bring the soy milk to a simmer (not boiling), then slowly add lemon juice or vinegar 1 tablespoon at a time, stirring gently. The milk should begin to curdle and separate. Let it sit undisturbed for 10–15 minutes.

• Scoop the curds into a cheesecloth-lined mold or small strainer. Fold the cloth over and place a weight on top to press out excess liquid.(You could use a tofu press here!)

• Press for 15–30 minutes, depending on how firm you want your tofu.

• Unwrap and transfer to a container with cold water. Store in the fridge and change the water daily. Use within 3–5 days.

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A rare c.1850s painting of a tofu cargo, recently unloaded from a tall ship…🤣🤣

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Tofu began to make its way to the Western world in the 1700s, when European traders and missionaries encountered it in Asia. It was first described to the West by Jesuit missionaries in China.

But it wasn’t until the 1960s and 70s, during the natural foods movement and rise of vegetarianism and veganism, that tofu gained widespread popularity in North America and Europe. Health-conscious communities embraced it as a plant-based protein, and it became a staple in co-ops and health food stores.

Growing up in the 70s in a village in the middle of England, our local Co-op store didn’t even have things like garlic or peppers, so my first taste of tofu – or even seeing it - didn’t come until I was in my 20s!

Nowadays, it seems like most supermarkets have at least a few varieties, and a small piece in the UK now sells for less than a pound, making it an excellent, cheap source of good food for the enlightened.

And don’t be limited to frying up tofu with veg and noodles. It’s a cunning ingredient, and lends itself to a variety of savoury and sweet dishes. While I do love it simply sliced or cubed and fried (with a bit of a marinade and some seasoning), and you can’t beat a good tofu scramble, here’s some (quick and easy!) ideas for cooking with tofu that you might not have tried.

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If you like this newsletter, but don’t want to subscribe, you can buy me a £3 virtual coffee, here: Ko-fi.com/willrankin, which helps keep me in tofu and spices.

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RECIPES

Tofu Feta

Handy to *always* keep this in the fridge, as it goes well in salads, sandwiches, or as a handy snack with crackers and fruit.

Ingredients

• 1 block firm tofu

• 1/4 cup olive oil

• Juice of 1 lemon

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp salt

Preparation

• Press the tofu to remove excess water, then cut into small cubes.

• In a jar or bowl, mix the olive oil, lemon juice, garlic, oregano, and salt.

• Add the tofu cubes and mix gently to coat.

• Refrigerate for at least 8 hours before serving. Use in salads or wraps.

Chocolate Tofu Mousse

Don’t knock it until you’ve tried it! This is a great dessert, up there with avocado mousse and using courgettes in cakes. Some things just work.

Ingredients

• 1 block silken tofu

• 1/2 cup dark chocolate chips (melted)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

Preparation

• Blend all ingredients in a food processor until smooth.

• Chill for 1 hour before serving.

• Garnish with berries or coconut flakes.

Tofu Bacon Strips

But bacon? Try this tofu version for a higher protein, lower fat, cruelty-free alternative to bacon. What’s not to love? Great with breakfast, awesome in a sandwich.

Ingredients

• 1 block firm tofu

• 2 tbsp soy sauce

• 1 tbsp maple syrup

• 1/2 tsp smoked paprika

• 1/4 tsp liquid smoke (I prefer good smoked paprika since discovering how nasty liquid smoke is, though)

Preparation

• Slice tofu as thinly as you can into strips. You could even try using a sharp vegetable peeler.

• Mix marinade ingredients in a bowl.

• Dip tofu strips in the marinade and let sit for 20-30 minutes. Pan-fry or bake at 200°C (400°F) for 20 minutes, flipping and brushing with the excess marinade halfway.

Tofu Buttercream Frosting

Again, this is a creative use of tofu in my opinion, making for a rich, creamy icing…

Ingredients

• 1/2 block silken tofu

• 1/4 cup vegan butter

• 1 cup icing (powdered) sugar

• 1 tsp vanilla extract

Preparation

Blend all ingredients until smooth. Use immediately to frost cakes or cupcakes.

Tofish Recipe (Inspired by video above)

You’ll be amazed at the texture of this simple recipe.

Ingredients

• 200g firm tofu

• 200g potatoes

• 1 sheet nori seaweed

• 1 teaspoon salt

• 1 tablespoon cornstarch (for tofu mixture)

• 1 tablespoon cornstarch + 1 tablespoon water (for slurry)

• ½ tablespoon cooking oil

For the sauce/glaze

• 1½ tablespoons soy sauce

• 50ml water

• ½ tablespoon mirin

• 1/4 teaspoon ginger powder (or more, to taste)

• 1 tablespoon syrup (rice/maple/corn)

• 1/2 teaspoon sugar

Preparation

• Peel and roughly chop the potatoes. Blend them with about ½ cup of water until smooth. Strain the mixture through a fine sieve or cloth to remove the liquid. Discard the liquid and keep the remaining potato solids (the starch-rich mash).

• Crumble the firm tofu into a bowl. Add the strained potato mash and mix well.

• Season the mixture with salt and add 1 tablespoon of cornstarch. Mix until it forms a firm, mouldable texture. (You could add a splash of vinegar here too, to give it a more fishy tang)

• Cut the nori sheet into pieces the size of fillets or strips. Get fancy if you like, and cut the nori in a fish shape.

• Next, shape the tofu-potato mixture into small cutlets and press one side onto the nori to stick.

• Mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Brush over the surface of each tofish piece.

• Heat ½ tablespoon of cooking oil in a non-stick skillet. Fry the fillets nori side down first for 2–3 minutes until crisp, then flip and cook the other side until golden brown. Set aside.

• To make the glaze: combine soy sauce, water, mirin, ginger powder, syrup, and sugar in the same pan. Simmer for a few minutes until slightly thickened.

• Return the cooked tofish to the pan and coat them in the glaze, flipping gently to cover all sides.

• Serve hot, sliced, with rice and vegetables

Vegan Tofu Yolk

Honestly, this is so easy, tasty and satisfying, for those moments were you just fancy something like a ‘dippy egg’.

Ingredients

• 1/2 block silken tofu

• 1/4 tsp black salt (kala namak)

• 1/4 tsp turmeric

• 1 tbsp coconut oil (melted)

Preparation

• Blend ingredients until smooth.

• Pour into silicone egg molds (or anything round, really) and chill for 2 hours. Serve over ramen or rice.

Tofu Ricotta

Ingredients

• 1 block firm tofu

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• 1 garlic clove, minced

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 tbsp chopped fresh basil (optional)

Preparation

• Crumble tofu into a bowl. Add remaining ingredients and mix until combined.

• Use in lasagne or stuffed shells.

Tofu Smoothie Cubes

Sort these out and throw them into your next smoothie, for a creamy protein boost.

Ingredients

1 block silken tofu

Preparation

• Blend tofu until smooth.

• Pour into an ice cube tray and freeze.

• Add a few cubes to your smoothie for creaminess and protein.

Tofu Katsu Nuggets

Ingredients

• 1 block firm tofu

• 1/2 cup flour

• 1/2 cup plant milk

• 1 cup panko breadcrumbs

• Salt and pepper to taste

• Any other spices you fancy, but to keep with the katsu theme, a teaspoon of medium curry powder is good

• Oil for frying

Preparation

• Cut tofu into bite-sized nuggets.

• Dip in flour, then plant milk, then panko. Fry until golden, or bake at 200°C (400°F) for 25 minutes.

• Serve topped with your favourite katsu sauce, and rice.

Tofu Crème Brûlée

Ingredients

• 1 block silken tofu

• 1/4 cup coconut cream

• 1/4 cup sugar (plus extra for topping)

• 1 tsp vanilla extract

Preparation

• Blend tofu, coconut cream, sugar, and vanilla until smooth.

• Pour into ramekins and chill for at least 2 hours.

• Sprinkle sugar on top and caramelize with a kitchen blow torch before serving.

That’s all folks! I’m off to graba block of tofu and go woild with it. Actually, we’re away in Istanbul for Easter, so next week’s newsletter might be a bit later than usual. If you’re celebrating it, Happy Easter!

Love and sticky soy fingers,

Will xx