Tofu with Spicy Peanut Sauce - Six Hungry Feet - Recipes (2024)

FAQs

What to do with spicy tofu? ›

Serving Suggestions for Spicy Gochujang Tofu

Our favorite way to enjoy this Korean-inspired dish is to make rice bowls. All you have to do is whip up a batch of white or brown rice and some fresh vegetables! We usually serve this with steamed broccoli, but other good side veggies we like are green beans or zucchini.

Satay or Sate is a dish you'll find throughout Southeast Asia and Indonesia that involves marinated meat or poultry, threaded onto skewers and charred over a hot grill. This recipe departs from typical satay in that it features tofu rather than meat as the star ingredient.

Use the soaked beans to make homemade soy milk. Cook the raw soy milk, then strain out the soybean pulp. Bring the soy milk back up to temperature, then add a coagulant to curdle the soymilk. Transfer the soybean curds into a tofu mold and apply pressure to form your block of tofu.

Heat a few tablespoons of oil in a skillet over medium high heat. Add tofu to the pan in a single layer. Do not overcrowd the pan. Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy.

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.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Popular tofu dishes

Pour a little bit of soy sauce over the tofu if it did not come already seasoned. Yudofu are tofu pieces boiled in a clear, mild soup and dipped into soy sauce or ponzu (lemon-flavored soy sauce) before being eaten. Yudofu is a Kyoto specialty and commonly served during the colder seasons.

Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat. You should be able to guess the textures in between. Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content.

Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.

Soybeans and soy products like tofu are rich in isoflavones. These flavonoids (plant-based chemicals) help lower your blood pressure and offer other heart-protective benefits. A 2020 study found that people who ate a serving of tofu each week had an 18% lower risk of heart disease than those who didn't.

Why is tofu not frying? ›

You're not pressing out excess moisture.

Before frying, tofu should be pressed to eliminate any excess water. Sometimes, in a hurry to get dinner done, I skip this step. But I always regret it. The still-sort-of-wet tofu never gets as golden brown or as crisp.

So if you can find it so easily for purchase, why try making it yourself at home? Because there's something special about homemade tofu—just like baking an apple pie or your own loaf of bread, tofu made from scratch, by your own hands, is at the peak of freshness.

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.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes.

After thinly slicing the pressed tofu into small strips or cutting into small cubes, you can eat it raw, seasoned with a simple dressing of sesame oil, white pepper, and soy sauce, or add it to other cold salads and appetizer dishes. You can also stir-fry it, as it is in our Spiced Tofu with Shredded Pork recipe.

Spicy Tofu is a unique food item that all corralable slimes are able to eat. It does not affect a slime's hunger, so multiple blocks of tofu can be eaten by the same Slime and will still produce plorts. They are obtained from Ogden's Retreat at his personal Range Exchange for 3 Kookadoba fruit.

Tofu can be eaten hot or cold, by itself or in recipes. * When using tofu in a stir-fry, maintain its shape and texture by adding it at the last minute. Overcooking softens tofu. * When using tofu in a chilled dessert or a dip, allow the dish to sit at least one hour for the flavor to develop.

Place baking sheet on center rack of oven and bake 30 minutes, flipping tofu halfway through cooking. Remove from oven and let cool slightly before serving. Add to salads, curries, soups, or anywhere you'd like the taste of tofu!