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   ![9 Tasty Tofu Recipes To Try](https://media.sheerluxe.com/YQHi9cb6f49QkdJSFbku1n2aC04=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fnew-8-tofu-recipes.png?itok=ISJBxcYN)

  

 

 



 

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[Life](/life)

 /  08 March 2021  

#  9 Tasty Tofu Recipes To Try  


It’s a staple in vegetarian and vegan cooking, yet many people shy away from using tofu. But because this bean curd and soy mix can pick up the flavours in any dish, it can be totally delicious. From sticky peanut tofu with ginger garlic greens to a toasted almond korma, here are some easy recipes to give it a try this week…  


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##  Black Garlic Tofu With Bean Curd, Chilli &amp; Coriander 

 

### Hayden Groves, Borough Market 



Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    500g of tofu  

   6 cloves of black garlic  

   4 tbsp of peanut oil  

   2 tbsp of soy sauce, gluten-free soy sauce or tamari  

   1 tbsp of caster sugar  

   1 red chilli, finely sliced  

   1 bunch of spring onions, sliced  

   2 tbsp of coriander, chopped  

 



  

 



Method

 Step 1 

Dry the tofu with a clean kitchen towel to remove the water. Cut into 2cm cubes, then blot again and set aside.



 Step 2 

Blend the black garlic cloves, 3 tbsp of the oil, 3 tbsp of water, soy sauce and sugar until combined, using a blender or small liquidiser.



 Step 3 

Heat 1 tbsp of peanut oil in a non-stick pan on a high heat. Meanwhile, season the tofu generously with a pinch of salt and freshly milled black pepper. When the pan begins to smoke, carefully add the tofu and turn the heat to medium. Fry the tofu, turning it over every minute or so, until it is caramelised and crisped up on all sides (this will take about 5 to 6 minutes). Once the tofu is crispy and golden, tip onto a plate and set aside.



 Step 4 

Add the chilli and spring onions to the pan and stir fry for 1 minute, then pour in the black garlic sauce and reduce on a medium-high heat until it turns sticky.



 Step 5 

Place the tofu back in with the sauce and stir so each piece is well coated, then add the chopped coriander and serve with steamed rice or noodles.



 



 

 

 

 

 

 

Visit [BoroughMarket.org.uk](http://BoroughMarket.org.uk)

 

 

 

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##  Golden Tofu Singapore Noodles 

 

### Ching He Huang 



Serves

 Serves 3-4 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    1 tofu block, sliced to 3cm x 1cm strips  

   2 pinches of sea salt  

   2 pinches of ground white pepper  

   1 tsp of turmeric  

   2 tbsp of cornflour  

   200ml of rapeseed oil  

   143g of vermicelli rice noodles, soaked in boiling water for 3 minutes, then drained  

 



  

 For the sauce:  


   2 tbsp of tamari or low sodium light soy sauce  

   1 tsp of dark soy sauce  

   2 tbsp of sweet chilli sauce  

   1 tbsp of sushi vinegar or rice vinegar  

 



  

 For the stir-fry:  


   2 tbsp of rapeseed oil  

   1-inch knob of root ginger, peeled and grated  

   1 red medium chilli, deseeded, finely chopped  

   8 shiitake mushrooms, rinsed and sliced  

   ½ tsp of ground turmeric  

   100g of fine French beans, washed, trimmed and sliced 1in on a deep angle  

   1 tbsp of shaohsing rice wine or veg stock  

   1 red pepper, deseeded and sliced  

   2 medium carrots, washed, top tailed and sliced to matchsticks  

   200g of beansprouts, washed  

   3 medium spring onions, washed and julienned  

   1 tsp of toasted sesame oil  

   1 tbsp of tamari or low sodium light soy sauce  

   ½-1 tsp of crushed dried chilli  

 



  

 To garnish:  


   1 tbsp of chilli oil  

   1 red chilli, deseeded and sliced to fine strips  

   Fresh coriander leaves  

 



  

 



Method

 Step 1 

Take the tofu out of the pack, drain away the water bath and press to firm. Leave the tofu to press for 10-20 minutes.



 Step 2 

Meanwhile, prepare the vegetables and make the sauce by combining all the sauce ingredients in a jug.



 Step 3 

Return to your tofu and slice in to equal 1cm x 3cm strips. Season with sea salt and freshly ground white pepper. In a small bowl, mix the turmeric with the cornflour and dust it generously all over the tofu.



 Step 4 

Pour 200ml of rapeseed oil in a shallow pan, heat to 180 degrees (or until a cube of bread turns golden brown in 15 seconds). Gently add the tofu pieces in. If your pan is large enough you can add it all in and shallow fry for 3-4 minutes until golden and crispy. Carefully remove and drain on kitchen paper. Some pieces may stick together but don’t worry.



 Step 5 

Place the noodles in boiled water and soak them for 3 minutes until the water turns opaque white. Drain and rinse the noodles well.



 Step 6 

Heat a wok over med-high heat until slightly smoking. Add the rapeseed oil (you can use the ‘golden oil’ from frying the tofu) before adding the ginger, chillies and stir for 1 second. Quickly add in the shitake mushrooms and turmeric and give it another quick stir for a second. Add the beans and then follow with the shaohsing rice wine or veg stock. After a few stirs, add the red pepper, carrots and toss well again.



 Step 7 

Add in the soaked rice noodles and pour in the sauce. Cook for 2-3 minute and continue to gently toss and stir to mix all the ingredients, making sure any liquid has evaporated in the wok and the noodles have softened, but still have a bite.



 Step 8 

Add the golden tofu pieces back into the wok and follow with beansprouts and spring onions. Season with toasted sesame oil and sprinkle over the dried chilli flakes. You can adjust the seasoning to your taste with extra tamari or soy.



 Step 9 

Transfer to a serving plate and garnish with fresh coriander and chillies. Serve with the chilli oil and eat immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/NFad7CzozqR3Z2DU8rBgZM0IO-w=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fsesametofu.png?itok=_96PmFDj)

 

 

 

 

 

 

##  Japanese-Style Sesame Tofu 

 

### Ching He Huang 



Serves

 Serves 2-4 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    396g of firm tofu, cut in to 4cm x 4cm large cubes  

   200g of glutinous rice flour  

   40g of black sesame seeds  

   80g of white sesame seeds  

   250ml of sunflower oil  

 



  

 For the dipping sauce:  


   8 tbsp of tamari or low sodium light soy sauce  

   4 tbsp of mirin  

   1 tsp of white caster sugar  

   1 tbsp of daikon radish, peeled and grated (optional)  

   1 small red chilli, deseeded and finely chopped  

 



  

 For the garnish:  


   2 spring onions, washed, and sliced on a deep angle  

 



  

 



Method

 Step 1 

Take the tofu out of the pack, drain away all the water. Take a clean tea towel or paper towel and press the tofu gently to remove any excess moisture. Slice the tofu into 4cm x 4cm large cubes.



 Step 2 

Mix the sesame seeds together on a plate. Set side.



 Step 3 

Mix 150g of glutinous rice flour with enough water to form a thin batter. Set aside.



 Step 4 

Dip each piece of tofu in the remaining 50g of glutinous rice flour.



 Step 5 

Then dip these coated tofu cubes in the thin batter and then coat them in the sesame seeds mix, making sure it’s coated on all sides. Continue until all have been coated.



 Step 6 

Heat a wok over high heat and add the oil. Heat the oil to 180ºC. Shallow fry the tofu in batches in necessary, turning them over to ensure they are golden on all sides. Drain on a plate lined with kitchen paper. (You may lose some sesame seeds in the oil but do not worry, you can drain the oil, and use it as infused toasted sesame oil).



 Step 7 

Mix together the dipping sauce ingredients (add the grated daikon radish if using, it gives a pungent aroma).



 Step 8 

Serve the tofu with the dipping sauce on the side



 



 

 

 

 

 

 

Visit [CauldronFoods.co.uk](http://CauldronFoods.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/l1cmNhT6njMhsrDQ86jlg7ueyq0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Ftoastedalmondkorma.png?itok=vibxU-Vy)

 

 

 

 

 

 

##  Toasted Almond Korma 

 

### Daniel Farrow, The Gatherers 



Serves

 Serves 3-4 

 



Difficulty

 Easy 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    1 tbsp of sunflower/vegetable oil  

   1 cup of toasted almonds (plus a small pinch for garnish)  

   1 tsp of garam masala  

   1 tsp of turmeric  

   ½ tsp of ground cardamon  

   4 curry leaves  

   1 large white onion  

   2 tins of coconut milk  

   Good pinch of salt (to taste)  

   Vegetables/tofu (your choice)  

   Rice to serve  

   Coriander to garnish  

 



  

 



Method

 Step 1 

Chop the white onion and cook in the oil on a medium-low heat for at least 10 minutes until they turn a deep brown. This will add a real depth to the dish.



 Step 2 

Add the onions to a blender with the almonds, garam masala, turmeric and cardamom and blitz to a paste.



 Step 3 

Add back to the pan and add coconut milk, curry leaves and a good pinch of salt. Simmer for 15 minutes. At this point you can add whatever vegetables you would like to add to your curry.



 Step 4 

Then you’re done. Plate up and sprinkle the korma with a small pinch of toasted almonds and coriander. Serve with rice.



 



 

 

 

 

 

 

Visit [TheGatherersNorwich.co.uk](http://TheGatherersNorwich.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/HzpuBX9Zq40rra44VATaTi6jT7k=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fstickypeanuttofu.png?itok=_7pMXm-T)

 

 

 

 

 

 

##  Sticky Peanut Tofu With Ginger Garlic Bok Choy 

 

### Naturally Nourished 



Serves

 Serves 2-4 

 



Difficulty

 Easy 

 



Total Time

 50 Minutes 

 



 

 

Ingredients

 For the marinade:  


   2 tbsp of tamari soy sauce  

   1 tbsp of maple syrup  

   Juice of ½ lime  

   1 tbsp of toasted sesame oil  

 



  

 For the sticky sauce:  


   3 tbsp of peanut butter  

   1 tbsp of toasted sesame oil  

   1 tbsp of sriracha  

   2 tbsp of maple syrup  

   1 tbsp of fresh ginger, minced  

   1 clove of garlic, minced  

   4 tbsp of water  

   Juice of ½ lime  

 



  

 For the filling:  


   1 block of firm tofu, cut into cubes  

   2 heads of bok choy, roughly chopped  

   1 clove of garlic, finely chopped  

   3cm piece of fresh ginger, finely chopped  

   ¼ cup of roasted peanuts, roughly chopped  

   4 spring onions, finely sliced  

   250g of white basmati rice  

   ½ cup of corn flour, for coating the tofu  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a baking tray with parchment paper.



 Step 2 

Start by making the marinade – place all the ingredients into a bowl and mix all together. Add the tofu cubes to the marinade bowl and gently spoon the marinade over the tofu to coat it. Set aside and leave it for 10-15 minutes.



 Step 3 

While the tofu is marinating, prep and chop the garlic, ginger, pak choy and spring onions.



 Step 4 

Add the corn flour to a shallow bowl and piece by piece, take the marinated tofu and roll into the corn flour, ensuring it’s evenly coated. Then, place onto the parchment lined baking tray. Repeat this process with the rest of the tofu and place into the oven for 20-25 minutes, turning the tofu halfway through the baking time.



 Step 5 

For the sticky sauce, place all the ingredients into a mixing bowl and combine everything with a whisk or fork. Add any remaining marinade too. You can add a little more water or lime juice if it needs loosening up.



 Step 6 

Next, cook the rice according to packet instructions. Then, heat a little toasted sesame oil in a medium or large frying pan over medium heat. Add the chopped ginger and cook for 2-3 minutes, then add the chopped garlic and cook for 1 minute (try not to let it brown). Add the bok choy and a splash of water. Let it steam for 1 minute, stirring frequently and then remove from the pan.



 Step 7 

Remove the tofu from the oven. Heat a little more toasted sesame oil in the same pan over medium heat. Add the tofu cubes to the pan, let them cook for a minute to get them extra crispy. Then add the sticky peanut sauce and stir for a few minutes until it starts to bubble and caramelise.



 Step 8 

To serve, add some rice to a bowl then add the sticky peanut tofu and the bok choy. Top with the spring onion, roasted peanuts and a squeeze of lime juice. Enjoy.



 



 

 

 

 

 

 

Visit [NaturallyNourished.co.uk](https://naturallynourished.co.uk/)

 

 

 

 

 ![](https://media.sheerluxe.com/QHqVPHTwKmw3_evaYAsXPF8IV-w=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fcrispyspicedtofumisostir-friedgreens.png?itok=0WsNnEe_)

 

 

 

 

 

 

##  Crispy Spiced Tofu With Miso Stir-Fried Greens 

 

### Itsu 



Serves

 Serves 2 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    400g of firm tofu  

   50g of cornflour  

   ½ tsp of chilli flakes  

   2 Itsu chilli miso’easy sachets  

   1cm piece of ginger  

   2 garlic cloves  

   100g of shredded kale  

   220g of sliced mixed mushrooms (shiitake, oyster, chestnut mushrooms)  

   Bunch of spring onions  

 



  

 For the garnish:  


   Itsu crispy seaweed thins sea salt  

   Black or white sesame seeds  

 



  

 



Method

 Step 1 

Cut the tofu into bite-sized pieces. Toss with the cornflour and chilli flakes. Heat the oil in a large frying pan or wok and fry the tofu in batches for about 5 minutes until golden and crispy, season with salt and pepper while cooking.



 Step 2 

Meanwhile, finely chop the spring onion for garnishing, and finely chop the garlic and ginger.



 Step 3 

When the tofu is out of the pan, add the ginger and garlic and cook for 1 minute. Add both types of mushroom. Stir-fry for 2 minutes.



 Step 4 

Add the kale and chilli sachets to the pan and cook for about 2 minutes until the kale is tender.



 Step 5 

Cut the crispy seaweed thins into thin strips. Divide the stir-fried vegetables between two bowls and top with the crispy tofu. Scatter with the spring onion, sesame seeds and the strips of seaweed. Serve with rice.



 



 

 

 

 

 

 

Visit [Itsu.com](http://Itsu.com)

 

 

 

 ![](https://media.sheerluxe.com/RxFfbwx1kMp2aHGZrBItYLt4o_k=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Ftenderstemcashewandtofustirfrysq.png?itok=nYht5Zo4)

 

 

 

 

 

 

##  Tenderstem Broccoli Cashew &amp; Tofu Stir-fry 

 

### Tenderstem 



Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    250g (9oz) firm tofu, cut into 2cm (3/4 in) dice  

   1 red onion, roughly chopped  

   1 garlic clove, finely sliced  

   5cm (2in) fresh root ginger, peeled and finely chopped  

   ¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped  

   Juice of 2 limes  

   2 tbsp soy sauce  

   1 tbsp sunflower oil  

   200g pack of Tenderstem® broccoli cut into 2cm (3/4in) diagonal slices  

   100g cashew nuts  

   Salt and pepper to taste  

   Fresh coriander leaves to garnish  

   600g cooked basmati rice, to serve  

 



  

 



Method

 Step 1 

Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-metallic container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. If you have time, you can marinate the tofu for an hour before cooking or ideally overnight but this is not essential.



 Step 2 

Take the tofu out of the marinade. Drain off the liquid and reserve.



 Step 3 

Heat the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the Tenderstem® broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through.



 Step 4 

Serve with plain rice.



 



 

 

 

 

 

 

Visit [Tenderstem.co.uk](http://Tenderstem.co.uk)

 

 

 

 ![](https://media.sheerluxe.com/TxWzlseNhPhxKEMSOcxRCbUOtW4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2F10-minutetofish.jpg?itok=cDV4ZMcY)

 

 

 

 

 

 

##  10-Minute Tofish 

 

### Maryanne Hall, Vegan Recipe Club 



Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 10 Minutes 

 



 

 

Ingredients

 For the beer batter:  


   400g of plain flour  

   3 tsp of baking powder  

   550ml of beer, chilled  

   2 tsp of salt  

   Vegetable oil for deep frying  

 



  

 For the ‘tofish’:  


   500g of firm tofu  

   10g of toasted nori sheets  

 



  

 



Method

 Step 1 

Heat a large saucepan just under half full of vegetable oil on a medium heat or around 180°˚C and while you're waiting for it to heat up, start making everything else.



 Step 2 

Drain and press the water out of the tofu (using kitchen roll) and cut it into slices around 0.5cm thick.



 Step 3 

Tear off pieces of seaweed to wrap the tofu in (you don't need to be too careful or accurate about this). You might need a bit of water to stick it down. Set aside.



 Step 4 

To make the batter, mix the plain flour, baking powder and salt in a large bowl and then when fully combined whisk in the beer.



 Step 5 

Dip the tofu slices into the batter and lower carefully into the hot oil. Fry until crisp and golden.



 Step 6 

Repeat this stage until all pieces are cooked.



 Step 7 

Squeeze fresh lemon over the top and serve with optional serving suggestions.



 



 

 

 

 

 

 

**To serve:** Chips, lemon wedges, coleslaw, peas, mushy peas, vegan mayo, tartar sauce, tomato sauce. Or for healthier options serve with quinoa and salad.

 

 

 

 ![](https://media.sheerluxe.com/ib32ULJuXC9s39SwyK8B7vq4jWk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F03%2Fscrambledtofuwithtomatoes.jpg?itok=rqPPmX2Y)

 

 

 

 

 

 

##  Scrambled Tofu with Fresh Tomatoes &amp; Basil 

 

Serves

 Serves 2-4 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    1 tbsp olive oil  

   ½ onion  

   1 garlic clove  

   1 tbsp of plain white flour  

   120ml of unsweetened plant milk, e.g. soya or almond  

   1 block of plain firm tofu, crumbled  

   ½ tsp of dried mixed herbs  

   ½ tsp of turmeric  

   2-3 medium vine tomatoes, finely chopped  

   2 tsp of Dijon mustard (or 1 tsp of English)  

   Salt and freshly ground black pepper – for an ‘eggier’ taste, use Himalayan black salt. It's actually pink in colour but most importantly, it has a similarly sulphurous smell and taste to eggs  

   6 basil leaves, chopped with scissors  

 



  

 



Method

 Step 1 

Fry the onion and garlic on a low heat until soft.



 Step 2 

 Stir in the flour, followed by the soya milk. Stir in well to get rid of lumps and cook in for a minute or two.



 Step 3 

Add the tofu, tomatoes, herbs, turmeric and mustard and stir for 5 minutes. Add the yeast flakes now if using.



 Step 4 

 Serve with fresh basil leaves, with brown sauce or soya sauce on the side and salt and pepper to taste. It's also really nice with added fresh spinach leaves and toasted seeds.



 



 

 

 

 

 

 

**Optional:** 2 handfuls of spinach leaves (add at stage 3 below), handful of nutritional yeast flakes, super sprouts, sunflower seeds or avocado

 

 

 

Visit [VeganRecipeClub.org.uk​](https://www.veganrecipeclub.org.uk)

 

 

 

 

  

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 [Life](/gold/life)/

  15 September 2025  

 [##  The Name To Know For Sophisticated &amp; Compassionate Care In Later Life  


 

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