Admittedly, it doesn’t taste like anything – but that’s its strength! Marinated, crispy fried or refined seasoned, it surprises every time. By the way: The soybean-water mix has been a staple food in China for 2000 years.
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SEIDENTOFU
The soy milk in it does not drip off during production, so it stays moist and soft. Silken tofu is ideal for sweet creams, spreads or as a basis for sauces. When pureed, it turns into vegan quark.
SMOKED TOFU
When smoked, tofu loses water, acquires a savory flavor and becomes firmer. Delicious in slices as a topping on bread. Important: when buying, check the list of ingredients to see whether it has really been smoked or whether it has only been flavored accordingly.
Good to know – inside & out
Ingredients Tofu contains essential amino acids, iron (2.5 g per 100 g), plant substances, B vitamins and a lot of protein. Storage Soaked in water (change daily) and sealed airtight, it stays fresh in the fridge for 3-4 days. Unopened, it will keep for a few weeks.
Recipe: Fried noodles with tofu and egg
For 4 people:
- 250 g Chinese egg noodles
- 1 red chili pepper
- 1 clove of garlic
- 1 bunch of chives
- 400 g Tofu (natur)
- 3 THE Öl
- 4 THE I Am Willow
- 4 Eggs
Cook noodles according to package directions. pour off Deseed the chili and cut into rings. Peel and chop the garlic. Wash and chop the chives. Cut the tofu into strips and fry in 2 tablespoons hot oil until golden brown. Add chili and garlic. Deglaze with 2 tbsp soy sauce. Remove. Fry eggs in 1 tbsp oil. Heat the noodles, tofu and chives in the hot pan. Season with the rest of the soy sauce. serving.
Recipe: Mango Tofu Wrap
For 4 people:
- 1 Mango
- 2 spring onions
- 150 g Kidneybohnen (Dose)
- 400 g tofu (smoked)
- 2 THE Öl
- 3 THE I Am Willow
- 3 THE Chilisoße
- 4 wheat tortillas
- 6 tablespoons cream cheese
- 8 Lettuce leaves
Peel and dice the mango. Chop spring onions. Rinse beans. Dice tofu, fry in hot oil, add soy and chilli sauce. Spread cream cheese on tortillas, top with lettuce and fill.
Recipe: Tofu Aioli and Vegetables
For 4 people:
- 800g sweet potatoes
- 4 THE Öl
- salt
- Pfeffer
- 400 g Seidentofu
- 2 cloves of garlic
- Juice and zest of 1⁄2 organic lemon
- 2 tbsp chopped coriander leaves
Peel the sweet potatoes, cut into wedges. Fry in 3 tablespoons of oil for approx. 15 minutes. Spice up. Puree tofu. Press in the garlic. Stir in the lemon juice, zest, oil and coriander. Spice up.
