I used a food processor slicing disk to do all the veggies and used brown rice ramen that recently became available near where I live. I use home made veggie broth and put a fat scoop of red miso in it.
How do you prepare the tofu before it goes in, or do you just simmer it in the broth until it’s cooked?
I gotta make a vegan thai noodle dish for work on Friday that’s basically going to be curried rice noodles, veg, + tofu. The recipe just says to add the tofu near the end and simmer it for the last 8-10 minutes, but that seems like, idk, kinda sad? Like the texture won’t be very good, just braised tofu? So I’m thinkin the Better Thing To Do would be to dredge it and deep fry it and then toss it together with the noodles/curry
BUT, i’m lazy and hate doing that because it makes a big mess of the fryer and area around it. but I still wanna make good food y’know. I could also roast it too idk
What’re yall’s thoughts, vegans
I love plain simmered tofu! This in particular was just simmered in the broth and the broth was very flavorful, especially with the miso.
A good middle ground is to cube the tofu and cook it on medium high heat in a skillet until it starts to turn golden brown. It takes a while to cook the water off, but once you do it browns easily with a bit of oil. That, with some sauce in your dish would be great I would think.
I’ve probably asked before but do you make your tofu at home? You do so many cool things in the kitchen it’s hard to remember them all!
I do make it sometimes at home but this was store bought this time. Tofu is essentially soy cheese and you make it in the same was as farmers cheese. I use a soy milk maker that you put in soaked soy beans and water and soy milk comes out (after straining some pulp). Instead of rennet you use nagiri which is (I think) magnesium chloride or gypsum to coagulate the proteins in the in the soy milk into curds and then you strain them out and press them into a block, the more you press it the firmer it is but fresh tofu tastes best when it is on the softer side. Alternately you can boil the soy milk until it forms a film on top of it and remove the film and dry it, this is tofu skin or yube which is a chewier soy protein.
Tofu is essentially soy cheese
I wonder if I could add nutritional yeast to some tofu and convince someone it is cheese
There was a good vegan lasagna recipe out there I made a bit ago that did do pretty much that (and add some cashews to make it creamier)
それはおいしラーメンですか
しつれいしますが「おいしい」ですよ。
