Self made Tofu – basic recipe.

Ingredients: 2 L fresh made soy milk, 1 ½ tea spoon Nigari (curdling substance)

Cooking: First you have to cook fresh soy milk. Let the hot milk cool down a little (till 85º C). Dissolve nigari in 100 g water and add it to milk. Stir carefully. In 15 minutes you can strain off the liquid through a sieve, covered with a cloth. Let the soybean curds drain, press away the remaining liquid.

Fried tofu

Ingredients: 1 table spoon salt, 5 tea spoon Chinese spices, 400 thick tofu, frying oil

Cooking: Cut tofu in 50 g pieces. Mix spices and salt. Place tofu pieces in the mixture and leave for 1 hour. Heat oil in a frying pan or a wok. Fry tofu pieces for about 5 minutes on both sides. Serve with vegetables.

Tofu with spinach and sesame

Ingredients: 800 g spinach in leaves, 500 g tofu, oil, 3 table spoon sesame seeds, grated ginger, soy sauce, spelt flour.

Cooking: wash spinach and blanch it in boiling water. Pour away water and put warm aside. Cut tofu in slices, dry with kitchen tissues and roll slightly in flour. Fry in a frying pan by middle heat till golden-brown. In a second pan fry sesame seeds without oil, then add them with ginger to fried tofu. Spice with soy sauce. Serve warm with spinach leaves.

Tofu Sichuan

Ingredients: 10 g dry mushrooms, 500 g tofu, 3 table spoon corn starch, 2 table spoon peanut oil, 2 spring onions, 3 cm fresh ginger root, some Sichuan spice paste, some water.

Cooking: soak dry mushrooms in water to soften. Cut tofu in 2 cm large cubes. Roll in corn starch. Heat oil in a wok or a frying pan, fry tofu in portions to golden-brown. Dry on kitchen tissues. Cut spring onions in half, then in thin slices. Peel the ginger and grate it. Take out mushrooms and dry from water. Pour the oil off the wok, clean the wok, then heat the oil again. Stew the prepared ingredients for 2-3 minutes. Add spice paste and water. Bring to boiling. At the end add tofu and heat up.

Tofu burger

Ingredients: 400 g Tofu, soy milk, 1 carrot, 1 small celery tuber, 1 garlic glove, salt, pepper, curry, soy flour, sesame, oil.

Cooking: pound tofu with a fork, add some soy milk. Finely grate carrot, celery and garlic, mix with tofu and taste. Add some flour and mix until you get sort of dough easy to form. Add more soy milk if the dough is too hard, more flour if too wet. Now form flat burgers, cover with sesame and fry in hot oil on both sides.

Tofu with quorn and tomatoes

Ingredients: 250 g quorn (vegetarian meat substitute), 200 g tofu, 200 g tomatoes, 1 tea spoon salt, 4 table spoon oil, 3 table spoon rice vine, 1 table spoon leek (chopped), 300 ml broth, 2 table spoon potao starch, 2 tea spoon sesame oil

Cooking: Cut quorn in cubes. Mix the cubes with 1 table spoon rice vine. Peel tomatoes (put for a second in boiling water, then in cold water and peel). Cut tomatoes in cubes. Cut tofu in cubes, put in pan with water and bring to boiling. Take out the tofu cubes as soon as the water boils. Stir starch in some water. Heat the wok and add oil. Add leek and ginger and fry shortly, stirring. Add quorn cubes in wok. Then add broth, salt, rice vine, tofu. Once the boiling point is reached, add tomato cubes and starch. Stir well. Add the sesame oil.

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