An online space for the vegans of Lemmy.
Rules and miscellaneous:
Reconstitute some dried mushrooms, like shittake or porchini. You can then take the mushrooms out and then soak the frozen tofo in the mushroom water.
Frozen tofo not only has an interesting texture but it can also absorb more flavor from water/soup.
Grilled over charcoal or smoked can also be great. And can add even more depth to the rich unami from the mushrooms.
A some soy sauce, plenty of salt. Maybe sugar or artificial sweetener (it doesn't burn when frying like sugar does). Random spices.
Freezing tofu is absolutely a gamechanger. Welcome to the first day of the rest of your life!
We love doing the hawaiian garlic sauce from this recipe https://www.rabbitandwolves.com/crispy-hawaiian-garlic-tofu-vegan, and my husband (he's the cook in this house, I am clueless) also does a great marinade that's basically soy sauce, maple syrup and rice wine vinegar although what it's called and what amounts everything is in I could not tell you. Nommy though.
I'll never forget the day I introduced my mum (who had been veggo since the late 70s) to freezing tofu, completely changed an ingredient she'd been using for 20-30 years!
When you freeze tofu do you do you press it prior? Or do you press it after it thaws? Or both? What's the best meathod?
I asked the expert and he says both.
@jzzvid @thegiddystitcher press it first. Thaw it and give it another. This make it real dense, making it a fun texture
We must be vastly different people, because I once trashed half kilo worth of thawed tofu. It was inedible for me, like this rubbery sponge, yuk.
As far as marinating tofu goes I either buy smoked stuff and only add soy sauce or, alternatively, I buy pre-marinated, which comes with soy sauce and onion powder (and garlic powder and "herbs and spices", whatever that means exactly) and this is how I like it the most.
I’m partial to Thai peanut marinade From it doesn’t taste like chicken. She has a lot of marinades to try here
Thai Peanut Marinade: 3 tablespoons peanut butter 1 ½ tablespoons soy sauce 1 ½ tablespoons lime juice 2 teaspoon agave ½ teaspoon garlic powder ½ teaspoon powdered ginger