Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (2024)

FAQs

How to make tofu like takeaway? ›

Pan-Frying Option:

Heat a large non-stick pan and enough neutral oil to thinly coat the surface of your pan. Once hot, add in the first batch of tofu. Make sure they're spaced apart. Cook each side of the tofu over medium heat until lightly brown and crisp, around 3-5 minutes on each side.

Once you've crumbled in the tofu, secure the lid of the Instant Pot and close the pressure valve. Set the Instant Pot to the 'pressure cook' setting and set the timer to three minutes. Once the IP has come to pressure and pressure cooked for three minutes, use the quick release valve to release the steam.

Heat gently in a simmering bath

Cover the pan with a clean dish towel (to absorb the steam) and lid, folding up the ends of the towel over the lid so you don't start a fire. Simmer gently for about 10 minutes or until the tofu jiggles like barely set custard.

Firm tofu holds up quite well to frying and stuffing. How to Prep: Pressed, drained, salt-soaked, or frozen. Best Uses: Battered/crusted, baked, boiled, pan-fried, stir-fried, deep-fried, glazed. Like I said—it's versatile.

This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

The best temperature for air fryer tofu is 400 degrees F. This will crisp the outside while allowing the inside to become pleasantly firm. Air fryer tofu cooks in 9 to 12 minutes.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

Is smooth tofu the same as silken tofu? ›

Soft tofu: Soft tofu is the Chinese-style equivalent of silken tofu. It is slightly less smooth but can be used in the same way as silken tofu. Medium tofu: This tofu is denser than silken and soft but still fairly delicate. It can work well in gently simmered miso soup and served cold like hiya yakko.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

Any tofu and any firmness can be used, it all depends on your preference. But at Chinese restaurants, the most commonly used tofu is silken tofu or egg tofu. They also use cornstarch or potato starch to lightly coat the tofu before putting it in the wok or fryer to fry.

Simply press firm tofu and use your hands to break it up by smashing it between your fingers until it mimics the texture of scrambled eggs. Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies.

The flavor profile is even more mild than store-bought tofu and it works perfectly in any tofu dish. If you have some time on your hands and want to try a neat food project, try making your own homemade tofu!

Soaking tofu in salted water is an alternative to pressing or freezing, and it takes just 15 minutes. It draws out excess water from the tofu for a crispier crust. Plus, it has the added benefit of seasoning the tofu by osmosis as the salty solution displaces the unseasoned water content inside.