- 15 Apr 2021
Plain tofu has become a regular part of everyday cooking for many people. No matter whether you’re in the mood for something savoury, sweet, spicy, or hot, our plain tofu goes with dishes of every kind. With its firm texture, it is also perfect for frying.
Here are some advices how to use plain tofu properly:
Place the tofu package with the label facing down onto a chopping board and use a sharp knife to cut along the length of the centre of the back. Pat dry a little with a paper towel and slice as desired.
After the tofu has been opened, place it in an airtight container, cover it with water, and store in the refrigerator. Replace the water every day. This will keep the tofu fresh for three to four more days.
Tofu can also be frozen. It will keep in the freezer for several months, although its colour will change and its texture will become firmer. After it has defrosted, pat it dry and press it to remove moisture. Please note: After plain tofu has been frozen, it takes on seasonings especially well! Deep-frozen plain tofu is well-suited for tofu cutlets.
Heat some oil in a cast-iron or non-stick pan and bring it just up to the smoking point. Put the tofu into the hot oil and fry until golden brown on all sides.
A fast and delicious way of preparing tofu is to marinate cubes or slices in soy sauce, wine or the marinade of your choice. Pat the tofu dry before marinating so it can absorb the other liquid better. The longer it marinates, the more intense its flavour. It can then be fried, breaded, or cooked.
Breading and frying:
Cut tofu into slices, pat dry and season to taste. Roll the slices in flour, shake off the excess, then dip into liquid such as soy or rice milk. As an alternative, you can also mix some corn starch with soy sauce instead and dip the tofu in that. Then roll the tofu in bread crumbs and shake off the excess. Fry at moderate heat until golden brown.