Not everyone love tofu if not grew up with it or if not enjoying Asian culinary. As a background, tofu is originating in China some thousand years ago and made by process called curdling of soymilk. The soymilk protein become coagulated and as the result, the curd can then be molded into a cake or block. So basically tofu is ‘curded soymilk’ and often is called ‘bean curd’. It also known as Asian version of cheese.
Growing usage of tofu thanks to vegans and vegetarians enable this product to be found in the Asian section of most large supermarket chain at the refrigerator area – where other good old fresh egg yellow noodle can be found. I have no complain hunting this even in the Middle East (at Waitrose or Carrefour).
No surprise that living in Asia gives access to wide range of tofu; from fresh (soft, firm, extra firm) to fermented (stinky and pickled). Of course they are also varieties from one country to another – say Japanese to Burmese tofu.
This is my first recipe posting this year in my new kitchen. I leave you with a very easy recipe that is healthy to kick off the new year: baked tofu with coriander chutney. Tofu has high amount of protein, iron and low in calorie. It can contain higher calcium and magnesium content depending on the additives used in the making process. It’s also associated with decrease rick of cancer. A lovely snack that is gluten free, dairy free and vegan. This can easily be my lunch that packed with protein after morning run or as a side dish with rice or quinoa. You can add any other spices you like into the tofu too – but I like to keep it simple and minimalist. The coriander, honey and vinegar in the chutney complement the tofu well. Enjoy.
- 1 pack of firm tofu that weigh 600g contain 4 pieces (I used product from Unicord called Tau Kwa which mean firm tofu)
- Sea salt to taste (I used few pinches)
- 1 big bunch of coriander or 2 small bunches
- 1 table spoon of honey
- 1/2 - 1 table spoon of vinegar (depending on acidity you prefer)
- 1/2 - 1 clove - optional
- Drain the tofu on paper towels.
- Season on both sides with some sea salt. Leave for 10 minutes.
- Heat the oven under bake function for about 200 degrees Celcius (400 Farenheit)
- Slice tofu into 0.5cm thickness evenly.
- Line tray with parchment paper. Place the sliced tofu on the baking tray and bake for 20 minutes or till golden.
- Combine all ingredients for chutney into blender. Pulse until mixture is smooth. Taste accordingly - this should have the balance between sour and sweet.
- Let the tofu rest before serving with the chutney. Best to eat them while still warm.
- My small oven took 3 batches of tray to cook all of the tofu.
- I like the tofu to be crispy outside and still maintain softness inside rather than chewy and rubbery. So ensure ideal thickness - too thin become too crispy or thin become too chewy.