Tofu is a great source of protein for vegetarians and something of a vegan version of fresh cheese. Apart from nutritious, I find tofu very versatile.
Tofu is made of curdled soy-milk. The soy milk is heated up, cooled to around 77 ° C /170.6 ° F – my personal favorite temperature for making tofu. At this point, a coagulant is added such as vinegar, lemon juice, or magnesium chloride/nigari, to curdle the milk and separate the protein from the whey. The curds are then placed in a cheese cloth and pressed to remove excess liquid. The result of this somewhat laborious process is a nice and firm block of tofu.
As you may have guessed, I really like making my own tofu, but you can easily cut a long story short and buy store made tofu, because this recipe is all about the marinade. I marinated my tofu for at least 24 hours and it came out so good, I could have eaten it directly from the container. But I did not, so here you go….
- 300 g tofu
- 1 tsp pressed garlic / 2 garlic cloves
- 1 tsp grated ginger / approx. 2 cm (1 inch) of fresh ginger
- 1 tbsp glutenfree tamari soy sauce
- 1 tbsp sesame oil
- 1/4 red chili, finely chopped
- some ground black pepper
- 2 portions of glass noodles (cooked) or shiritake noodles
- 100 g snap peas, steamed
- Shredded lettuce
- some extra tamari soy
- Peel and press the garlic cloves
- Peel and grate a 2 cm/1 inch piece of ginger
- Cut the chili into fine pieces
- Mix everything together and pour over the tofu
- Refrigerate for several hours, preferably overnight
- Cut into pieces and bake over medium heat in a large pan
- When the tofu has started getting some colour, throw in the lettuce
- When the lettuce has softened, add the noodles, some extra tamari sauce and a small handful of peanuts
- Stir fry for a couple of minutes
- Place everything in a bowl, add the steamed peas and some radishes cut in pieces
- You can also use the marinated tofu as is, without baking it.