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Lancashire Times
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Georgia Lambert
Features Writer
12:15 PM 22nd November 2020
lifestyle

Vegetarian Specials: Tofu Two!

 
Telling the Tale of Tofu with Two Simple Recipes

Originating in the Shouxian County of China, tofu, or ‘okabe’ as it was known until 1960, is thought to have been introduced into the culinary world by Prince Liu An of the Chinese Han dynasty (206 B.C. – 220 A.D.).

Whilst its origins date back to nearly 2,000 years ago, it was the Song dynasty (960-1279 A.D.) which witnessed an exponential surge in the popularity of tofu. General Song Taizu, the first general of the Song period, was a practising Buddhist, and most likely a vegetarian due to the religious practices of Buddhism. In the late eighth century, Buddhist monks introduced the acclaimed meat substitute to Japan, catalysing the influence of tofu in many surrounding East Asian countries.

In the mid-1990s, as cultural trade between East Asia and the West flourished, tofu slowly became integrated into Western cuisine. Now in the 21st century, around 12 million Britons have pledged to follow either a vegetarian, vegan, or pescatarian diet. By the end of 2020, the UK’s current eating habits are set to undergo a drastic change, as the vegan diet is predicted to increase by 98% compared to last year. With a substantial 5.2 million people in the UK welcoming a meat-free diet this year, more vegetarian and vegan-friendly recipes are needed to help accommodate this dietary transition.

Tofu is an excellent source of protein for non-meat eaters, with a ratio of 8g of protein to every 100g of tofu. At the root of tofu’s protein content is the soybean, where the milk from this legume is condensed and pressed into solid blocks. Tofu is high in essential amino acids, and only contains 70 calories per 100g, making it an integral soy-based supplement for a nutritionally balanced diet.

Sweet Chilli Tofu

Ingredients:

450g extra firm tofu
100g plain flour
3tbsp olive oil
Salt and pepper
Basmati rice (optional)
Broccoli (optional)

For the sweet chilli sauce:

3 red chillies, deseeded
1 garlic clove, diced
20ml white wine vinegar
1tsp ground ginger
50g caster sugar

Method:

1. Begin by making the sweet chilli sauce, place all of the ingredients except the sugar into a blender, and blend until you have a chunky sauce
2. Then place the mixture into a pan, along with 50ml of water, and simmer for 20 minutes, until the sauce appears thick and syrupy in texture
3. Once the sauce is cooked, set aside to cool
4. Whilst the sweet chilli sauce is cooling, drain the tofu and place it onto a chopping board
5. Cut the tofu into 2cm thick slices, evenly coat the slices in flour, and season with salt and pepper
6. Heat the oil in a frying pan, then add in the slices
7. Cook the tofu for roughly 8-10 minutes on a medium heat until it is crispy and golden in colour
8. Once cooked, add the sweet chilli sauce to the frying pan, spreading it over the tofu
9. Serve with rice, and broccoli (optional)

Serves: 2

Rating: 7/10

Cost: £3-£5




Sweet and Sour Tofu


Ingredients:

450g extra firm tofu
50g plain flour
1 bell pepper
1 can of pineapple chunks
Salt and pepper
Basmati rice (optional)

For the sauce:

1tbsp cornstarch
1tbsp soy sauce
1 tsp garlic powder
35ml water
70ml white wine vinegar
70g light brown sugar
50ml ketchup
30ml pineapple juice (from the canned pineapple)

Method:

1. Begin making the sweet and sour sauce by draining the juice from the canned pineapple, placing the pineapple chunks in a separate bowl
2. Measure out all of the ingredients for the sauce in a mixing bowl
3. Thoroughly mix the ingredients together, then set aside
4. Drain the tofu, then slice into 3cm cubes and cover in flour
5. Season the tofu with salt and pepper, then fry the tofu for 10 minutes on a medium-low heat until golden brown in colour
6. Whilst the tofu is frying, slice the pepper into thick strands, then place the pepper into a frying pan along with the pineapple chunks
7. Char the pepper and pineapple until they begin to brown slightly
8. Add the char-grilled ingredients to the tofu, turn down the heat, then add the sweet and sour sauce
9. Serve with rice (optional)

Serves: 2

Rating: 8/10

Cost: £3-£5