- Cooking

Choose Tofu Every Time Gwyneth

Gwyneth Paltrow: “It’s what makes life interesting, finding the balance between cigarettes and tofu.” That’s one extreme attitude to a balanced diet. For National Tofu Day (1st September) we offer a few simple suggestions to include what is described as ‘one of the most versatile foods in the world’ in your weekly food plan.


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Baked Tofu Nuggets

 

With each of the following, the first step it to squeeze the excess liquid from the tofu. Take a 280 g block of extra firm tofu and cut it into 4 even slices and lay it out on a clean tea towel. Lay another clean tea towel over the top, add a baking tray, and then place a large pan full of water on top. The weight of the water will press out any excess liquid from the tofu into the tea towels. Leave for 10 minutes or so.

For the batter, combine 80 g of plain flour, 80 ml of water and 2 or 3 shakes of Bloody Mary Ketchup in a mixing bowl and season. Mix everything with a fork to give a fairly thick batter. In another bowl, crush 80 g of corn flakes to rough crumbs.

Cut the tofu into cubes then, one at a time, dunk each in the batter then the crumbed corn flakes, placing each on a greased baking sheet before baking in the oven pre-heated to 190 C / Gas Mark 5 for 30 minutes.

For the dip, add Classic English or Dijon Mustard to Real Mayonnaise, finished with a dollop of two of our thick Tomato Ketchup.

Tofu Ramen

 

Prepare a 280 g block (more if you want a lot) of tofu as above to drain excess liquid. After 10 minutes, cut the tofu into cubes and fry them in oil to brown the cubes all over. Add a few good shakes of Sweet Chilli Sauce and fry the tofu for 2 minutes more. Lift the tofu out of the pan to reserve.

For the broth, using the same pan, simmer 900 ml of chicken stock with 4 tbsp of Korean BBQ Sauce, 1 inch of grated ginger, a good pinch of Chinese 5 spice and Chilli Ketchup to taste. Simmer and reduce for 10 minutes or so. Add a little sugar and a drop of soy sauce and season to taste.

Cook a pack of Ramen noodles to the pack’s instructions. Roughly slice a pointed or Hispi cabbage, adding it to the broth for just a couple of minutes before building the Ramen.

Spoon broth and cabbage into bowls, add noodles, tofu, chopped spring onions and a poached egg before finishing with a scattering of sesame seeds.

Tofu Pasta Sauce

 

For the tomato sauce, simply reduce 1 can of chopped tomatoes in a pan with 2 cloves of grated garlic, 2 tbsp of Chilli Jam and at least 4 tbsp of Tomato Ketchup.

Prepare a 280 g block of tofu as directed above, then cut it into cubes. Fry the cubes in olive oil with 1 tbsp of mixed Italian herbs. As it browns, add 2 or 3 tbsp of Bloody Mary Ketchup and fry for 3 minutes more.

Cook the pasta of your choice to the pack’s instructions, drain, drizzle with a little oil and plate up – pasta, sauce, tofu, black pepper and a final drizzle of olive oil.

As we said Gwyneth, choose Tofu every time – enjoy.

Ordered, Delivered, Enjoyed

 

 

Enjoy the Taste of Stokes

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