Challenging Fish & Tofu

“Can’t get it to taste of anything…” !

Said Ruby at a planning meeting yesterday. Don’t worry – we have a Tofu Challenge article in this week’s Food Lovers Newsletter.

Let’s see if we can turn your tofu into tasty, textured dishes.

The Tofu itself.

Silken and Regular tofu are the two main types readily available in supermarkets, delis and increasingly in Farm Shops too.You’ll find this Hoisin Tofu Ramen Recipe HERE.

Silken is Japanese style and is usually sold in boxes. They don’t need to be kept in the fridge. Technically it doesn’t need additional cooking and is popular in vegan breakfasts, like smoothies and pancakes, or dinners with noodles and rice.

Regular is Chinese style and is often sold in plastic containers or wrapped in plastic in the chill section of your supermarket.Enjoy this Sweet Chilli Tofu Stir Fry RECIPE – HERE.

Look out for the different consistencies, from soft through to extra firm.

Medium through extra firm regular tofu contain less water though still need pressing to release the water to keep the firm texture whilst cooking.

Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

How to press tofu

You can pat it dry by placing a triple layer of paper towel on a wooden board or a deep plate. Chop the tofu into the desired shape and put on the paper towel. Cover with another triple layer of paper towels and press down with your hands to release the moisture.To release more water, place it on a plate then put a heavy object like a skillet, cast iron pan, and tins or jars on top; apply pressure; let it sit for at least 30 minutes to drain excess moisture.

It’s worth the effort to keep that firm texture.

Now – make it tasty:

Marinating

Tofu has very little flavour itself but soaks up almost everything you throw at it. When you put tofu in a stew or simmer it in a broth, you don’t need to marinade it beforehand, as it sucks up all those delicious cooking juices.Tofu Tikka Masala

For instance – make a deeply flavoursome Masala Curry (a jar will do, but add extra curry powder, Stokes Real Tomato Ketchup and a little Chilli Ketchup for deeper flavour); fry the prepared tofu, add it to the sauce and simmer for 20 minutes whilst the tofu absorbs the mild curry spices.

All other types of preparation really do need the tofu to be marinated first.

TOP TIP: Prick the tofu with a fork to to help the marinade penetrate each piece. Whilst it is marinating in the marinade, turn the tofu over several times.

Marinades with a little sugar, orange juice, honey or syrup not only provide flavour but also ensure a crispy crust as the sugars caramelize when heated.

PLUS:

1. Add Real Tomato Ketchup for deep, sweet tomato-packed taste;
2. Stokes Chilli Ketchup for a spicy kick;
3. Our Habanero HOT sauce for tangy chilli heat;
4. One of our amazing BBQ Sauces for smoky sweetening heat.
5. Our oriental sizzle from our Sweet Chilli Sauce.

The Sweet Chilli Stir Fry Tofu shown here is a favourite of ours – a simple, quick and truly tasty supper dish. If you haven’t discovered it already, you’ll find and enjoy the RECIPE – HERE.Crispy Tofu (for dipping etc)

• 400g block firm tofu
• 3 tbsp cornflour
• 1 crushed garlic clove
• ½ tsp smoked paprika
• 2 tbsp vegetable oil

Here’s How:

1. Prepare and press the tofu having cut it into cubes. Mix the cornflour, garlic, paprika and a little salt & pepper in a bowl.
2. Toss the tofu pieces in the spiced cornflour, coating it all over.
3. Heat the oil in a frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side (all 6!) until golden brown and crunchy.
4.   Cook in batches to avoid the tofu sweating in an over-filled pan. You may need to add a little more oil if the pan gets dry.
5. Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

Thai Green Curry Tofu

You’ll Need:

• 1 400g block of firm tofu, cut into cubes
• 2 chopped shallots
• 2 grated garlic cloves
• 1 small courgette, cored and the skin sliced lengthways into strips of grated into ribbons
• 1 sweet pointed red pepper, thinly sliced into strips
• 3tbsp Thai green curry paste
• 1 x 14oz can coconut milk
• 2 tbsp soy sauce
• a really good squeeze of lime juice
• roughly chopped coriander to garnish

Here’s How:

1. Prepare the tofu as suggested earlier – cutting it into cubes, pressing it, pricking it with a fork and marinating it in the base marinade with the addition of a few glugs of our Hoisin Sauce. Then follow the crispy tofu guidelines above, setting the tofu aside when complete.
2. In a deep pan, gently fry the onion, garlic, courgette and pepper in a little vegetable oil.
3. Add the paste, milk and a squeeze of lime to the pan, bringing everything to the boil and simmer for 10 minutes. Season to taste and add the tofu.
4. Turn the heat off, letting the tofu drink up the flavours for 10 minutes or so.
5. When you’re ready to eat, bring everything back up to the boil, taste, add the coriander, serve and finish with a squeeze of lime.

Fish can be a little bit Marmite, both when it comes to eating it and preparing it.

Wet fish. No cellophane wrapping. No use-by date. No instructions. I suppose we should add – not many places left to buy it like this.

Fear not. There is so much online guidance with step-by-step instructions as well as videos for filleting, skinning and cooking, that all you really need is the inspiration … and we hope this helps too.

And, so much is available filleted and cut to manageable sizes – all you have to do is cook it.Smoked Trout

This makes quite an elegant starter and is so easy, it’s just not worthy of the praise you’ll receive from guests.

Smoked Trout loves the fresh, earthy flavours of beetroot, balanced with the tartness of a chopped chicory salad, drizzled with olive oil, with a couple of good spoons full of our Beetroot Relish stirred into it.

The other star of this dish is a good dollop of our Creamed Horseradish Sauce popped onto the end of the fish – again … sweet, sour and earthy to balance the smoked fish.Fishy Taco

Tilapia (the fish) is becoming more and more popular and extremely versatile. It takes flavour well; is so easy to cook; is bought ready filleted to slice and cook, firm-textured with a slightly off-white flesh. It doesn’t have the sometimes overpowering ‘affect on the nose‘ that some fish such as seabass might have.

It’s a cracker.

For 4 people, pat 3 Tilapia fillets dry with kitchen roll then dust with a pinch of paprika, ground cumin and ground coriander.  In a pan of hot oil, fry for just 2 or 3 minutes each side. Remove from the heat and set aside, keeping warm.

Create a salad of peppers, avocado, lettuce, shredded cabbage, sliced red onions (whatever you want) distributing it evenly between 8 small corn of flour tortilla wraps.

Squeeze fresh lime juice over the salad. Tear the fish into smaller pieces and add to the tortillas. Add plenty of our salsa-style Burger Relish and a little sour cream.

Serve and enjoy with a refreshing Corona Beer and lime. Mediterranean Fish Stew.

1. Start with a tasty, aromatic broth by cooking some chopped red onion, red bell pepper and celery in a little extra virgin olive oil until fragrant.
2. Season generously with an Italian herb mix and a little sea salt and pepper twist.
3. Add a tin of plum tomatoes with their juices, 3 tbsp of our Bloody Mary Ketchup, a little white wine, fresh chopped parsley, two grated cloves of garlic and sufficient vegetable stock to cover the ingredients.
4. Let the broth simmer for a good 20 minutes or so.
5. On a very low simmer, add thick chunks of Cod Loin and a handful of black olives. Cover for just 3 or 4 minutes, check the seasoning and finish with more fresh chopped parsley and squeeze of lime juice.
6. Serve with thick crusty bread and a glass of red Italian wine, such as a Chianti Classico or a Barbera d’Asti’.