Whether you eat it straight off the block or chuck it in a wok, you’re in charge of your Tofoo. But here are some cooking tips you might find useful.
Open the packet (obviously) and drain off any excess moisture – it’s only natural. No need to press – we’re special like that. Your Tofoo is firm enough without any meddling – but if you have to meddle, and want it super firm, wrap up in kitchen roll and stick a weight on top for extra squishing. About 10 minutes should do it. Then chop it up and you’re ready to go.
Heat 1tbsp of oil in a pan and get it as hot as you can. Hotter still… a little more… perfect. Now fry your Tofoo until it’s golden brown all over – 5 minutes or so – then simply chuck in any sauce and veg as usual. Feeling really snazzy? Dust with cornflower before frying to make it crispier. Or try different oils – sesame or coconut could be a game changer.
Everyone forgets to pre-heat their oven. But not you. You’re a Tofoo legend. 160°C please. And while you’re waiting, toss your Tofoo in oil and place on a baking sheet. Want it extra crispy? (Silly question.) Sprinkle a little cornflour. Now bake until golden brown and crisp – 20 mins should do the trick. Ta dah! Perfect Tofoo that’s ready for anything.
Have any got any master chef tips of your own? Let us know in the comments below!