The 30-Minute Vegan - Mark Reinfeld [14]
Working with Tofu
Tofu is sold in a number of different forms, including extra-firm, firm, medium, soft, and silken. Each different form lends itself to a particular type of food preparation. The recipes will describe which form of tofu is required for the dish.
• The silken style may be blended and used to replace dairy products in puddings, frostings, dressings, creamy soups, and sauces.
• The soft type may be used cubed in soups or pureed in sauces, spreads, or dips.
• The medium and firm styles may be scrambled, grated in casseroles, or cubed in stir-fries.
• The extra-firm style may be grilled or baked as cutlets, or it may be cubed and roasted. It may also be steamed and used in steamed veggie dishes.
Leftover tofu should be rinsed and covered with water in a glass container in the refrigerator. Changing water daily is recommended. Use within four days. Firm and extra-firm tofu may be frozen for up to three months. Frozen tofu, once defrosted, has a spongy texture that absorbs marinades more than tofu that has not been frozen.
To make tofu cutlets: Slice a one-pound block of extra-firm tofu into thirds or fourths. If you wish, you can then cut these cutlets in half to yield six or eight cutlets per pound. You can also cut the tofu diagonally to create triangle-shaped cutlets. Cutlets can be marinated and then roasted or grilled.
To make tofu cubes: To make medium-size cubes, slice the tofu as you would for three or four cutlets. Then make four cuts along the length and three cuts along the width of the tofu. You can make the cubes larger or smaller by altering the number of cuts.
Working with Tempeh
Tempeh needs to be thoroughly cooked before consuming. It is typically available in an eight-ounce package. Several varieties come in a thick, square block. Others come as a thinner rectangle. Some recommend steaming the tempeh for ten minutes before using in dishes, to remove the bitterness. Store leftover tempeh in a sealed glass container in the refrigerator for up to three days.
To make tempeh cutlets: You can slice the square block in half to create a thinner block and then cut it in half or into triangles. The longer block may also be sliced into thinner cutlets. These cutlets may then be cut into cubes.
Roasting Tofu and Tempeh:
Tofu and tempeh cubes can be marinated, roasted, and then stored for a couple of days in a glass container in the refrigerator to be used in salads, stir-fries, or on their own as a snack.
To roast tofu and tempeh cutlets and cubes, follow these simple steps:
1. Preheat the oven or toaster oven to 350°F. Cut the tofu or tempeh into cutlets or cubes as mentioned above.
2. Place them in a marinade of your choosing (see page 21). Allow them to sit for at least 5 minutes and up to overnight. If marinating overnight, store in an airtight container in the refrigerator.
3. Place on a well-oiled baking sheet or casserole dish. Roast until golden brown, approximately 20 minutes, stirring the cubes occasionally to ensure even cooking. If making cutlets, you can flip them after 10 minutes. Try a convection oven or use a broil setting, for a crispier crust.
We prefer to use the toaster oven for small quantities of up to one pound of tofu or tempeh. One pound of tofu or tempeh conveniently fits in the baking tray. Be aware that food tends to cook faster in a toaster oven than a regular oven. Depending on the toaster, you can typically roast the tofu or tempeh in 15 minutes instead of 20.
Grilling
Consider grilling tempeh and tofu cutlets, as well as many vegetables and fruits such as Portobello mushrooms, corn, onions, baby