Marys Test Kitchen | Flavor tofu the EASY WAY @marystestkitchen | Uploaded June 2024 | Updated October 2024, 52 minutes ago.
Tired of tofu that is seasoned on the outside but PLAIN AF on the inside? This method of making tofu taste good on the INSIDE is so easy, you'll be wondering why you ever did it another way!
Hi friends,
This method is essentially using a hot marinade; simple but a few things for success:
TYPE OF TOFU
You can use any water-packed tofu that is firm enough to hold up to a boil (medium, firm, xtra firm)
I don't recommend silken tofu as its structure doesn't allow flavor to infuse in the same way, plus it will be too delicate to hold up to boiling.
AMOUNT OF TOFU & STORAGE
I used two 500g blocks of organic firm tofu in this video. However, you can make as much or as little as you like. It literally doesn't matter.
GENTLE SIMMER vs ROLLING BOIL
The more rapid the boil, the greater chance of your tofu breaking down. However, a more rapid boil infuses the flavor faster! For softer tofu, you may need a more gentle simmer. And on the other hand, a firmer tofu can withstand a more violent boil :-) Use your discretion!
FLAVORS
I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning in this video. However, EXACT AMOUNTS ARE NOT IMPORTANT. What's important is that the broth tastes good in a PUNCH YOU IN THE TASTEBUDS-kinda way.
You can add other seasonings but keep the broth THIN so it can penetrate the tofu curds easily.
MUSHROOM SEASONING
Mushrooms Seasoning is an extract of mushrooms which adds savory flavor. NOT to be confused with dried mushroom powder, it doesn't taste particularly mushroom-y. Buy it at East Asian grocery stores (for the best price) or online (those prices can get out of hand though so...I don't usually recommend).
LEFTOVER VEGGIES & BROTH
This recipe can be zero waste! Blend the strained veggies to add thickness, flavor and fiber to your next soup or stew.
You can also use the extra strong broth as a base for soups or use to replace some of the water when you cook grains and beans.
Thanks for watching!
- Mary
*KEEP IN TOUCH*
Pinterest: pinterest.ca/marystestktchn
Instagram: instagram.com/marystestkitchen
Facebook: facebook.com/marystestkitchen
Website: marystestkitchen.com
Tired of tofu that is seasoned on the outside but PLAIN AF on the inside? This method of making tofu taste good on the INSIDE is so easy, you'll be wondering why you ever did it another way!
Hi friends,
This method is essentially using a hot marinade; simple but a few things for success:
TYPE OF TOFU
You can use any water-packed tofu that is firm enough to hold up to a boil (medium, firm, xtra firm)
I don't recommend silken tofu as its structure doesn't allow flavor to infuse in the same way, plus it will be too delicate to hold up to boiling.
AMOUNT OF TOFU & STORAGE
I used two 500g blocks of organic firm tofu in this video. However, you can make as much or as little as you like. It literally doesn't matter.
GENTLE SIMMER vs ROLLING BOIL
The more rapid the boil, the greater chance of your tofu breaking down. However, a more rapid boil infuses the flavor faster! For softer tofu, you may need a more gentle simmer. And on the other hand, a firmer tofu can withstand a more violent boil :-) Use your discretion!
FLAVORS
I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning in this video. However, EXACT AMOUNTS ARE NOT IMPORTANT. What's important is that the broth tastes good in a PUNCH YOU IN THE TASTEBUDS-kinda way.
You can add other seasonings but keep the broth THIN so it can penetrate the tofu curds easily.
MUSHROOM SEASONING
Mushrooms Seasoning is an extract of mushrooms which adds savory flavor. NOT to be confused with dried mushroom powder, it doesn't taste particularly mushroom-y. Buy it at East Asian grocery stores (for the best price) or online (those prices can get out of hand though so...I don't usually recommend).
LEFTOVER VEGGIES & BROTH
This recipe can be zero waste! Blend the strained veggies to add thickness, flavor and fiber to your next soup or stew.
You can also use the extra strong broth as a base for soups or use to replace some of the water when you cook grains and beans.
Thanks for watching!
- Mary
*KEEP IN TOUCH*
Pinterest: pinterest.ca/marystestktchn
Instagram: instagram.com/marystestkitchen
Facebook: facebook.com/marystestkitchen
Website: marystestkitchen.com
