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YES!!!! and they keep trying to put it in smoothies! they keep trying to cook it WITHOUT GARLIC!!!!!!! https://twitter.com/malindalo/status/1252645972833861637
THEY KEEP TRYING TO USE TOFU AS MEAT SUBSTITUTE WHEN TOFU IS ITS OWN PROTEIN 
super easy tofu recipe:
- cut firm tofu into slices
- salt & peppa that boye
- pan-fry with oil/fat of choice
- add a dash of soy sauce, enough to make the tofu golden brown
- serve with green onion and gochujang (or your hot sauce of choice)
- cut firm tofu into slices
- salt & peppa that boye
- pan-fry with oil/fat of choice
- add a dash of soy sauce, enough to make the tofu golden brown
- serve with green onion and gochujang (or your hot sauce of choice)
I'm gonna be a tofu ambassador and take a break from my line edits by translating three recipes written by actual asian people! taiwanese in this case
BRAISED TOFU
ingredients:
- 2 blocks tofu
- 80g pork
- 40g scallions
- 20g ginger
- 30g carrots
- 10g garlic
seasoning:
A: 20cc soy sauce, 2 tsp sugar, 1 tsp sesame oil, pinch salt
B: 1 tbsp cornstarch dissolved in water
ingredients:
- 2 blocks tofu
- 80g pork
- 40g scallions
- 20g ginger
- 30g carrots
- 10g garlic
seasoning:
A: 20cc soy sauce, 2 tsp sugar, 1 tsp sesame oil, pinch salt
B: 1 tbsp cornstarch dissolved in water
directions:
1. cut up pork, slice scallions, peel garlic and slice with gender; peel carrots, slice, set aside.
2. cut tofu blocks into triangles, deep fry in 180℃ oil until golden brown. set aside to let oil drain
3. heat 2tbsp oil in pan. add scallion, ginger, garlic; sautée
1. cut up pork, slice scallions, peel garlic and slice with gender; peel carrots, slice, set aside.
2. cut tofu blocks into triangles, deep fry in 180℃ oil until golden brown. set aside to let oil drain
3. heat 2tbsp oil in pan. add scallion, ginger, garlic; sautée
3(cont'd) until fragrant. add pork and stir fry until it changes color, then add tofu, carrots, and seasoning set A until boiling. turn heat to low, simmer to infuse tofu with flavor. mix in cornstarch before serving (for gloss/sheen)
TIPS:
pilfering from the masters
when you first start frying it, the tofu will be very fragile. don't try to flip it at first. after the skin has turned golden and the tofu has puffed up, gently use a slotted spoon to turn it. remove from oil after tofu firms up
pilfering from the masters
when you first start frying it, the tofu will be very fragile. don't try to flip it at first. after the skin has turned golden and the tofu has puffed up, gently use a slotted spoon to turn it. remove from oil after tofu firms up
why does the tofu need to be fried before cooking?
tofu has water to begin with and can break apart easily as it's being cooked. to prevent that, you can fry the tofu, or you can boil it in some salted water to help it retain its shape. don't cut it too small
tofu has water to begin with and can break apart easily as it's being cooked. to prevent that, you can fry the tofu, or you can boil it in some salted water to help it retain its shape. don't cut it too small
how can I determine the temperature of oil?
the best temperatures for frying food are 160℃ to 190℃. to check the temperature, take a piece of onion or dry breading, place it in the oil, and observe. use high heat to warm the oil. once it's hot enough, turn to medium-low
the best temperatures for frying food are 160℃ to 190℃. to check the temperature, take a piece of onion or dry breading, place it in the oil, and observe. use high heat to warm the oil. once it's hot enough, turn to medium-low
or else it's easy for the oil to overheat and burn food. if the temperature still won't go down, either add more oil or remove the food being cooked
a. low temperature 160℃
onion or starch sinks, then slowly floats up
good for thick cuts of meat, root veggies, first fry for twice-fried food
b. medium temperature 170-180℃
onion os starch doesn't make it to the bottom before floating up again
good for most frying
onion or starch sinks, then slowly floats up
good for thick cuts of meat, root veggies, first fry for twice-fried food
b. medium temperature 170-180℃
onion os starch doesn't make it to the bottom before floating up again
good for most frying
c. high temperature 190℃
onion or starch doesn't sink. onion floats on the surface; starch breaks up on surface.
good for fish and second fries
onion or starch doesn't sink. onion floats on the surface; starch breaks up on surface.
good for fish and second fries
CRISPY FRIED TOFU
ingredients:
- 2 blocks tofu
- pinch bonito flakes
- 1/2 chili
seasoning:
- wasabi, soy sauce paste
directions:
1. mince chili, cut tofu into 3cm cubes, dry off, fry in 180℃ oil until golden. remove, wait for oil to heat up again, then fry a second time.
ingredients:
- 2 blocks tofu
- pinch bonito flakes
- 1/2 chili
seasoning:
- wasabi, soy sauce paste
directions:
1. mince chili, cut tofu into 3cm cubes, dry off, fry in 180℃ oil until golden. remove, wait for oil to heat up again, then fry a second time.
2. cut a small hole in the fried tofu and fill with bonito flakes and seasoning. finally, sprinkle with minced chili and serve.
how to fry tofu so it's crisp on the outside and soft in the center?
first soak tofu in salt water so the salt can draw out some water
how to fry tofu so it's crisp on the outside and soft in the center?
first soak tofu in salt water so the salt can draw out some water
the tofu will be crispier. blot off as much water as possible and dust with some potato starch. fry tofu; flip when it is slightly golden and firm. before removing from pot, briefly turn heat to high to get the outside extra crispy
TOFU BITES
ingredients:
- 3 sheets tofu skin
- 6 fresh shrimp
- 1 box tofu
- 1 slice ham
- mayonnaise
- cilantro
- peanut powder
- 1 egg
- 3 tbsp flour
seasoning:
- sweet & spicy sauce
directions:
1. cut tofu skin and ham into 5cm squares; clean shrimp; boil until color changes
ingredients:
- 3 sheets tofu skin
- 6 fresh shrimp
- 1 box tofu
- 1 slice ham
- mayonnaise
- cilantro
- peanut powder
- 1 egg
- 3 tbsp flour
seasoning:
- sweet & spicy sauce
directions:
1. cut tofu skin and ham into 5cm squares; clean shrimp; boil until color changes
1cont'd. remove shrimp, cut into halves; chop cilantro; mix egg with flour and some water.
2. wrap ingredients in tofu skins. use flour mix to seal corners. deep fry until color is golden and skins are crispy. drain oil, cut in two when ready to serve.
2. wrap ingredients in tofu skins. use flour mix to seal corners. deep fry until color is golden and skins are crispy. drain oil, cut in two when ready to serve.
ok there's one more page of tips but I'm tired and should get back to work lol. anyway, hope this helps you try out some tofu, and if you're wondering whether the secret to why chinese food is so delicious is frying everything, the answer is: yes
ALSO LMAO I MEANT GINGER NOT GENDER SORRY https://twitter.com/sqiouyilu/status/1252653263247163392
S L I C E W I T H G E N D E R
anyway here’s the last page if you’d like some more pics. and if you’re like “what the fuck is this weird sandwich thing,” wait til you hear about all the strange american takes on chinese food I’ve seen
