On World Tofu Day, Mumbai chefs share Pan-Asian tofu recipes for you to try at home
Fire Cracker Tofu by Milliways broth noodle & bao
World Tofu Day is observed across the globe on July 26 every year. With a growing number of people migrating towards a plant-based lifestyle, tofu -- made out of soybeans-- has also enjoyed a spike in popularity. While many Indian vegans opt for tofu as a replacement of paneer, the protein-rich ingredient is a central figure in many traditional Pan-Asian cuisines. On World Tofu Day, we asked city chefs to share Pan-Asian tofu recipes for you to try at home.
Fire Cracker Tofu
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“This dish is a tantalising stir fry of tofu, shitake mushrooms, and bamboo shoots with the perfect punch from three types of chilies balanced with fresh herbs. Best enjoyed with jasmine rice and cold beer,” shares Chef Yash Rajpal, Milliways broth noodle & bao.
Ingredients
Silken tofu 100gm
Refined cooking oil
Chopped ginger 5gm
Minced garlic 5gm
Thai birds eye red chilli 03gm
Bhavnagari red chilli 10gm
Kashmiri dried red chilli 05gm
Light soy sauce 20gm
Dark Soy sauce 2gm
Mushroom Oyster sauce 10gm
Sesame oil 2ml
Red Chilli paste 15gm
Eggless mayonnaise 05gm
Sugar 2gm
Corn flour – water slurry 5ml
Fresh coriander sprigs 5gm
Shitake mushrooms diced 20gm
Onions diced 20gm
Bamboo shoot sliced 10gm
Method
Dice tofu, dredge in corn flour and fry in hot oil until crisp. Keep aside.
In a wok, heat oil, add the ginger garlic, onions, 3 types of chilies, bamboo shoots and stir fry until fragrant.
Add in the soy sauces, mushroom oyster sauce, mayonnaise, chilli paste, sesame oil and sugar, check for seasoning.
Add in the fried tofu, followed by the corn flour slurry. Then woks toss on high heat. Add in the fresh coriander sprigs.
Garnish with fresh red chilli and serve with sticky rice.
Steam Tofu
“This dish is a healthy and delicious way to cook your tofu and play with this essential protein,” says Chef Thomas Catley, Tori.
Ingredients
Steamed tofu
Bok choi 2 nos
Broccoli 3 florets
Shimeji mushrooms 5 nos
Sauce
Ponzu 350 ml
Tom chilli paste 50 gm
Black bean sauce 25 gm
Oyster sauce 20 gm
Broth powder 1 pinch
Chinese wine vinegar 10 ml
Ginger Julienne 10 gm
Garlic 5 gm
Cashew sauce 100 ml
Ponzu
Lime juice 800gm
Kikkoman soy 800gm
Sugar 200gm
Orange juice 1200gm
Mirin 600 gm
Onion 4 nos
Bonito flakes handful
Method
Mix all ingredients together to prepare the sauce.
Pan sear half momen tofu and slice it into 6 pieces.
Blanch bok choi and broccoli.
Plate it using 2 blanched bok choi at the base, 3 pieces of blanched broccoli at the front, and
4-5 shimeji mushrooms on both sides.
Top up the tofu and vegetables with sauce.
Steam for 5 minutes.
Garnish with fried garlic, cashew sauce, chilli oil, or garlic oil.
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