Professional Documents
Culture Documents
Cooking
with
Natural
Tofu
Natural
Tofu
2.
Contents
Our
Contents
Pages
4-5
Pages 6 - 7
Pages 8 - 9
Pages 10 - 11
Pages 12 - 13
Pages 14 - 15
Pages 16 - 17
Pages 18 - 19
3.
Breadcrumb Coating
Frozen Tofu
4.
Frying
Marinating
5.
Preparation
as a Salad
"
Ingredients
Serves 6:
200 g
80 ml
1 tsp
1 tbsp
1 tbsp
tsp
1 pinch of
800 g
2 tbsp
1 tsp
bunch of
bunch of
2
1
2-3
1
pinch of
pinch of
clove of
Tofunaise
Preparation
"
al
ur
at fu
N To
Recipes
Puree the Tofu in a food processor (or with a hand-held blender) for one or two
minutes until smooth. Add crushed garlic together with the vinegar, mustard
and lemon juice and keep pureeing. Add oil little by little, pureeing constantly
until smooth. Then add harissa and curry powder (curcuma) and stir well.
Season to taste with salt and peppers. Set aside.
Salad
Open the Tofu package, collect the whey, cut the Tofu into small cubes and place the cubes
in a bowl. Slightly warm the whey and dissolve the granulated vegetable stock in it, add
shoyu and marinate the Tofu cubes in it. Clean the bell pepper and celery, peel the celery
and set aside some of the celery leaves for garnish. Finely dice the vegetables and gherkins.
Finely chop the herbs. Add all the vegetables and herbs to the Tofu and gently mix.
Finally, carefully fold in the Tofunaise. Season to taste. Garnish with celery leaves.
6.
w w w . t a i f u n - t o f u . d e
al
ur
at fu
N To
Preparation
"
Preparation
Serves 4:
Note
"
as a Sauce
Ingredients
Recipes
400
80
40
1
1
1
1
1
1
g
ml
ml
Open the Tofu package and collect the whey in a bowl. Clean, peel and
finely dice the celery stalk. Finely dice the gherkins. Rinse the chives and
parsley, pat dry and chop finely. Blend whey, balsamic vinegar, soya sauce,
sunflower oil, curry powder and curcuma and stir thoroughly.
Crush the Tofu with a fork. Place the Tofu in a bowl, add salt, pepper ad
mustard and finely puree with a hand-held blender. Gradually add the wheyvinegar-oil until it makes a smooth and homogeneous sauce. Stir in the
diced vegetables and chopped herbs.
8.
w w w . t a i f u n - t o f u . d e
Preparation
as an Entree
Ingredients
"
Note
Serves 2:
Preparation
"
al
ur
at fu
N To
Recipes
400
100
100
50
1
1
1
1
1
g
g
g
ml
tsp
tsp
pinch of
pinch of
some
Open the Natural Tofu and drain the liquid. Crush the Tofu with a fork.
Gradually add salt, pepper, nutmeg, curry powder and Silken Tofu. Form a
thick mixture.
Peel and finely dice the onion. Cut the Smoked Tofu into small cubes. Heat the
sunflower oil in a pan and fry the Smoked Tofu until crisp. Add the diced onion
and fry for a short time.
Add the Tofu mixture and keep frying. Frequently stir with a wooden spoon to
heat the Tofu mixture thoroughly. Run the wooden spoon along the edge of the
pan to form a half-moon shape and fry.
Tip the Tofu omelette carefully onto a plate and garnish to taste with lettuce
and herbs.
10.
w w w . t a i f u n - t o f u . d e
Preparation
"
Ingredients
Serves 4 to 6:
Note
as a Starter
Preparation
"
al
ur
at fu
N To
Recipes
800
75
3
2
1
1
1
1
2
g
ml
tbsp
tsp
pinch of
pinch of
tbsp
Open the Natural Tofu, collect the whey. Place the Tofu between paper towels and press
to drain. Then crush the Tofu and blend with the spices, salt and the vegetable stock in
a food processor. Gradually add the oil and lemon juice continuing to blend until until it
makes a smooth and homogeneous mixture. Season to taste with pepper and nutmeg.
Wash the chili peppers, remove the seeds. Finely dice the chili peppers. Rinse and clean
the spring onions and cut them into fine rings. Fold in both into the Tofu mixture.
Line a loaf pan (1,000 ml) with cling film and leave a bit of extra cling film around
the edges. Pour the Tofu mixture into the loaf pan, smooth the top and cover with the
protruding cling film.
Prepare a bain-marie (water bath) for the loaf pan, making sure the water is half way up
the sides of the loaf pan and the loaf pan is not floating. Preheat the bain-marie in the
oven to 130C. Cook the terrine in the bain-marie for 40 50 minutes. Take the terrine
out of the oven and let it rest for 5 minutes. Open the cling film and turn out the terrine.
Carefully cut into slices and serve to taste with salad or side dishes.
12.
w w w . t a i f u n - t o f u . d e
al
ur
at fu
N To
Preparation
"
Recipe
c
i
s
s
a
l
C
r
u
O
Note
Serves 2 to 4:
Preparation
"
as a Side Dish
Ingredients
Recipes
200
3
5
2
g
tbsp
tbsp
tbsp
Open the Tofu package, pat dry with paper towel and cut into 1 cm cubes.
Heat a pan. Toast the sesame seeds in the pan without oil. Set aside. Fry
the Tofu cubes in the frying oil in the still hot frying pan over medium heat
until golden brown on all sides. Then add some soya sauce and continue
cooking until the moisture in the pan evaporates. Finally, add the toasted
sesame seeds. Enjoy without anything else, or e.g. with leaf lettuce, or use for
vegetable, rice and pasta dishes.
There are many recipes for pan-fried vegetables. The cooking time is essential,
because the vegetables should remain crunchy. Carrots need more time than
courgettes, winter cabbages need more time than fresh sprouts - that is why we
saut the different vegetables one after another in the pan. Once the vegetables
have cooked, add the pre-fried Tofu and vegetable stock.
14.
w w w . t a i f u n - t o f u . d e
Preparation
"
Ingredients
Serves 4:
Note
as a Main Course
Preparation
"
al
ur
at fu
N To
Recipes
400
300
150
100
150
1
6
1
2
1
g
g
bunch of
g
g
ml
tbsp
tbsp
tbsp
some
Pat the Tofu dry with paper towels and cut into regular cubes. Clean the spring
onions and cut them diagonally into small rings. Peel the onion and chop them
finely. Remove the seeds of the chili peppers and cut the peppers into small rings.
Clean the mushrooms, remove the lower stems and quarter the mushrooms.
Peel the carrots, cut in half and diagonally into thin half-moon shaped slices.
Clean the sugar peas and cut them into slices of about 2 cm.
Heat half of the oil in a wok or cast iron pan. Fry the Tofu over medium heat
repeatedly turning until golden brown on all sides, add soya sauce, cook down a
little, remove from the pan and set aside. Pour the remaining oil into the pan, heat
briefly. Saut the chopped onion and chili peppers. Add the sliced carrots and
sugar peas and saut for 5 minutes. Add the curry powder and stir well. Then add
the mushrooms and fry for another 3 minutes. Finally, fold in the Tofu cubes and
spring onions. Add the vegetable stock and bring it to a quick boil. Season to taste
with salt and pepper.
16.
w w w . t a i f u n - t o f u . d e
Preparation
as a Dessert
"
Ingredients
aramelized Natural
Tofu with Orange Segments
and Maple Syrup
Note
Serves 4:
Preparation
"
al
ur
at fu
N To
Recipes
400
2
50
2
1
2
10
2
g
ml
tbsp
tsp
tbsp
g
tbsp
Toast sunflower seeds in a pan without fat until golden brown. Cut orange segments
out of their connective membranes. Pat the Tofu to dry with paper towel and cut into
small cubes. Heat the margarine in the pan, add the Tofu cubes and fry until golden
brown all over. Add the sugar and caramelize slightly. Add the maple syrup, reduce
a little, add orange juice and lemon juice. Then add the orange segments, stir carefully and arrange on a plate. Sprinkle with the toasted sunflower seeds.
18.
w w w . t a i f u n - t o f u . d e
Natural Tofu
The traditional Natural Tofu is perfectly suited
for manifold purposes and can be easily adapted
to all different kinds of flavors whether savoury,
spicy, sweet or sour.
Also it is rich high-quality vegetable protein and
low in calories.
w w w . t a i f u n - T o f u . d e