Once there’s no more water coming out, pat dry with kitchen roll and then it’s ready to use. To do this, you can either use a tofu press or simply press between two plates over the sink for a minute or so. This gets rid of some of the water content, allowing the tofu to then soak up all the flavours from the marinade. If you don't have extra-firm tofu, you may want to press it first. This is also what I use in my recipes for smoked tofu risotto and the ultimate vegan fish pie. It holds its shape well during cooking and doesn't require pressing – simply drain the water from the pack and you're good to go (just like with this tofu cream cheese).įor even more flavour, you can use a smoked variety of extra-firm tofu (pictured above). When it comes to grilling or frying, I always favour extra-firm tofu. Note: Depending on the filtration process, alcohol such as wine and sherry may not always be strictly vegan. If using any of these substitutes, you'll want to add an extra teaspoon of agave syrup or sugar for every tablespoon. sake, dry sherry, marsala wine, dry white wine, or rice wine vinegar. If you don't have mirin, you can swap this out for e.g. It's similar to sake, but sweeter and with a lower alcohol content. Mirin is a type of rice wine and a key ingredient in Japanese cooking. Whereas a teriyaki sauce is often heated to dissolve the sugar, this marinade uses agave syrup and so it's good to go without prior cooking – just like in this teriyaki tempeh stir-fry. While teriyaki refers to the technique as a whole, it can also describe a sauce or marinade comprised of the ingredients above. Aromatics like garlic, ginger, and sesame are popular additions. Teriyaki – translating roughly as 'glazed and grilled' – is a Japanese cooking technique whereby food is grilled with a glaze or marinade that includes soy sauce, sake and/or mirin, and sugar. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips. Looking for more vegan BBQ recipes? Check out this grilled teriyaki aubergine (eggplant) and these king oyster mushroom steaks. It'll then provide a main serving for two people, or can be a side to share around at your next barbecue get-together. You can marinate the tofu for as little as 30 minutes, but for the best results I'd recommend doing it for several hours or even overnight. Brush it over the seared tofu during cooking for some of that classic teriyaki glaze. The marinade is sweet, savoury, salty, aromatic, and slightly sticky, with plenty of umami flavours to boot. Delicious, crispy, meaty, and gluten-free, they’re also great when pan-fried. I topped mien with some Togarashi or Japanese 7 spice blend too.These grilled teriyaki tofu steaks are the perfect vegan barbecue food. You can also make this in big batches and store in the fridge until ready to use. I made my own teriyaki sauce for this recipe, that I thickened with some corn starch. And of course–the teriyaki sauce! More about that below. I served mine over some steamed rice and shredded cabbage. You can leave the tofu to cool for a few minutes. Leave the side to cook until golden brown and crisp before flipping the tofu katsu over to cook the remaining side.Īfter it cooks, remove the tofu from the oil and drain any excess oil by placing it on a strainer or cooling wrack. Once the oil is hot, you can add in the tofu. If it immediately sizzles, it’s good to go! I used vegetable oil To test out the heat of the oil, you can simple add a few breadcrumbs. I used a large cast iron pan and heated up some neutral oil. Repeat this until you’ve coated all the slabs. I like to use my left hand for wet and my right hand for the dry breadcrumb mix to keep things as clean as possible. PREPARE THE BATTERĭip each piece of the tofu into the batter then transfer it to the bread crumbs to evenly coat. I sliced the extra firm tofu into slabs before preparing the batter and coating. This way the excess liquid seeps out and is absorbed by the towel. Leave your tofu to press for 10-15 minutes. Make sure to thaw it completely before squeeing out the liquid after freezing overnight. You can press it in the same container you bought it in or transfer it to a freezer-safe container. If freezing, DO NOT press your tofu before freezing. You can also pre-freeze your tofu if you want that meatier texture! I prepared my tofu by wrapping it in a towel and placing some plates to press out the liquid. HOW TO PREPARE THE TOFU KATSU USING EXTRA FIRM TOFU
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