Sweet and Sour Tofu Recipe (Vegan) (2024)

FAQs

Which type of tofu is typically used to make desserts and creamy sauces? ›

Silken tofu

Try it: Pureed into smoothies, salad dressings, sauces, dips, and creamy desserts like mousse, pudding, and cheesecake, or traditional in Japan, raw and chilled, topped with grated ginger, bonito flakes, scallions, and soy sauce.

Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown.

It might be due to the oil you're using. I strongly recommend cooking with an oil that is stable in high heat (like avocado) to promote crispiness - when I've used olive oil I find my tofu doesn't get as crispy.

Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What not to do with tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

Tofu: One block of tofu, either firm or extra-firm. I also strongly recommend buying organic tofu, if it's available. Oil: Olive oil, or whatever your preferred cooking oil may be. Cornstarch: This is the magic ingredient that helps make tofu (as well as many other foods) extra-crispy in the oven.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.

You can cook extra firm tofu any way you cook firm tofu. It's extremely versatile and one of the best options for home cooks because it's so easy to work with! Its texture is firm enough to be cooked over high heat, such as pan-frying, air frying, baking, braising, and grilling.

Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want). Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.