Sweet and Sour Tofu Recipe (Vegan) (2024)

FAQs

Why do people soak tofu in brine before frying? ›

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.

For tofu, a crucial step is to press it before cooking to remove the excess water. If you are using soft tofu, you can drain it and blot it with a towel to dry it. If you are using medium, firm, or extra-firm tofu, you'll need to press the water out using pressure from a weighted plate or a tofu press.

Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first. To achieve that, cook the tofu for a few extra minutes or cut it into smaller tofu cubes which creates a firmer, meaty texture.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. 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.

Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.

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.

Coat it in a lot of dry seasonings.

You can also use your favourite potent seasoning mix and coat your tofu in it. Pre-season it, then let it soak in a sauce to soak up flavours. My Slow Cooker Tofu Butter Chicken wasn't even pre-seasoned, but it was well pressed, and so it truly soaked up the flavours of that sauce.

Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.

Use all your senses to tell if a food has gone bad by looking, touching and smelling the tofu. Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor.

Why can't I get my tofu crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Your tofu needs to soak for about 15 minutes. Put your timer on and go put your feet up. This salt water soak may seem counterintuitive but it actually helps draw the moisture out of the tofu. After the tofu's done soaking, drain off the salt water and pat the tofu dry with a tea towel.

Though it may seem counterintuitive, another option is brining. This technique can also drive moisture out of the tofu and help create a good crust. Dissolve salt in boiling water and submerge the cut slabs of tofu for 15 minutes.

Tofu is packaged in water to keep it fresh, but you need to press this water out to give it a firm bite, crisp it to perfection and allow it to absorb the flavours you are cooking with. In some cases, such as for mousse or cheesecake, pressing it will make sure your dish isn't diluted and watery.

It adds flavor, seasoning from the inside out, but it also changes the meat's physical nature. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture. Meanwhile, the brine also tenderizes meat by causing its muscle fibers to unravel and swell.