In the spirit of Halloween, the time has come for us to face our worst fears. As students, the kitchen can be a daunting place, and it’s far too easy to fall back on our tried and tested classics: pesto pasta, chicken on rice, and the infamous instant noodles. However, I am here to tell you that there is a whole world of possibilities you may not have considered – if you open up your mind, that is, to the power of tofu.
The instinct to run away screaming is undeniable. Upsettingly pale, at once mushy and tough, and always packaged in a terrifying dirty-white liquid, tofu is one of those food items that can seem incredibly intimidating at first. However, I can assure you that tofu is not just for vegans and lesbians (and I say that as an almost vegan lesbian).
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| The tofu section in Aldi. Credit: Erin Reynolds |
What is it exactly? Tofu is a soy product made by curdling soy milk into blocks of varying firmness. While that may not seem appetising at all, the taste is relatively neutral, allowing it to take on any flavour. Also, there are various types of tofu, ranging from silken to extra firm; silken tofu has an almost jelly-like texture, while firm tofu is more crumbly, similar to feta cheese. Each consistency is suited to different kinds of recipes, which can be overwhelming, so I’ve listed some ideas below to get you started.
How do you prepare tofu for cooking? Though many people online have different ideas on the best way to prepare tofu, the goal of this article is to make it as simple as possible for the uninitiated. For this reason, all of the ideas I have given below require minimal effort. With silken tofu, just drain the liquid and use it straight out of the packaging. With firmer tofu, you can simply press it dry with a paper towel so that it absorbs as much flavour as possible.
Silken Tofu:
- Tofu scramble: If you’ve ever reached a point in the semester where you’ve relied too heavily on eggs for protein, and now can’t stand the eggy flavour, this is for you. Just as you would usually make scrambled eggs, you can sauté your usual toppings first (chopped veggies, perhaps some bacon or sausage, and your favourite herbs and spices), then drop your silken tofu into the pan and stir. As you break down the block, it should start to resemble the texture of scrambled eggs. Once everything is thoroughly heated, you can serve and enjoy a new high-protein breakfast.
- As a thickener for sauces: If you enjoy thick, creamy pasta sauces, silken tofu is a great way to add texture. Just use a blender to smooth it out, and use it instead of heavy cream or a roux in your sauce.
- Cold desserts: With its neutral flavour, silken tofu can even be used to make sweet dishes such as custard or mousse. You can rely on the thick creamy texture of blended silken tofu as your base, adding vanilla flavouring or cocoa powder and sugar for a delicious dessert.
Firm Tofu:
- Tofu fillets: For lovers of a simple, well-seasoned piece of meat. To create a juicy, flavourful, tofu fillet, cut your block into thin slices and place them in any marinade you wish. You may want to try teriyaki, oyster sauce, or even barbeque sauce, but any thick sauce that you love will work. Leave your tofu to marinate in the fridge – this can be for half an hour or as long as overnight, depending on how intense you want your flavour. When it is ready, give it a quick sear with a frying pan, and serve over rice or with a vegetable stir fry.
- Tofu steak: Similarly to the tofu fillets, you can also make a steak by cutting your block into larger pieces, and scoring it on both sides to allow all the flavours of your marinade to seep in. The thickness of the steak makes it great for burgers or even to eat on its own with your favourite vegetables or chips on the side.
- Crispy tofu bites: Finely dicing your tofu block, coat it in a salty sauce (soy sauce is great, and you can also add any hot sauce for a spicy kick), and fry it on high heat. This process turns your tofu into beautifully crispy faux bacon bits, perfect as a topping for any dish that looks like it’s just missing a little something, whether that be a salad, a pasta dish, or my personal favourite, a risotto.
As you can see, tofu is so much more than a replacement for meat in a plant-based diet. With just a little bit of creativity, it can transform a meal (while providing an excellent source of protein). I hope that some of these ideas have inspired you, and I urge you to take this new knowledge forward and challenge your skills in the kitchen. Go grab a block (only 89p from Aldi) and explore!
By Blanca (she/her)