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Making a stew with Tofu. Ideas?
Aura101
02-02-2014
first time ever making one.

i want to get a load of vegetables (carrots, sweet potatoe, leeks etc) put them in a casserole dish, add a tin of tomatoes, some water, and a vegetable stock pot in the middle. and a couple of bay leaves.
with cubed tofu mixed in, and in the oven for two hours.

now the question is, have i got this completely wrong?
degsyhufc
02-02-2014
I'd say look at some Asian recipies. You should find plenty using tofu and you can adjust the spicing/seasoning to taste.


As to your recipe though it doesn't sound like a problem. Possibly leave the tofo until the last 30 minutes?
barbeler
03-02-2014
Two hours!!! Thirty minutes seems about right.
rancidbeings
03-02-2014
I'm with the others - don't cook the tofu that long! It won't kill you or owt if you do, but the texture won't be all that...!

What are you trying to achieve? A version of meat stew, or a very alternative and happily very different dish?

I've plenty of veggies and vegans in my life, and they all have hugely varying preferences on tofu
Aura101
03-02-2014
Originally Posted by rancidbeings:
“I'm with the others - don't cook the tofu that long! It won't kill you or owt if you do, but the texture won't be all that...!

What are you trying to achieve? A version of meat stew, or a very alternative and happily very different dish?

I've plenty of veggies and vegans in my life, and they all have hugely varying preferences on tofu ”

2 hours for the vegetables though? is that right?

i was going to crisp up the tofu in a frying pan and put it in with the stew to cook for the last 20 minutes.
Darcy_
03-02-2014
Originally Posted by Aura101:
“2 hours for the vegetables though? is that right?

i was going to crisp up the tofu in a frying pan and put it in with the stew to cook for the last 20 minutes.”

Even if you do that, it will still go soggy. To be honest the dish doesn't sound very appetising. As tofu is so flavourless, you would be better trying to impart some strong flavours into it, so like degsy says, look at some Asian recipes. You could do a nice Thai curry or similar.
epicurian
04-02-2014
It doesn't sound very appetising. But if you're set on a vegetarian stew, I'd consider tempeh instead of tofu.

ETA: http://www.thekitchn.com/recipe-swee...d-tempeh-66006
rancidbeings
05-02-2014
Originally Posted by Aura101:
“2 hours for the vegetables though? is that right?

i was going to crisp up the tofu in a frying pan and put it in with the stew to cook for the last 20 minutes.”

Though you can cook them that long, there's really no need. The long cooking time for meat stew is to tenderise the meat - no meat, no need to cook so long

I'd probably go for an hour tops.

As for when to add the tofu, personally I'd probably season it well, fry and serve *with* the stew, rather than in it. But that's just personal preference.

Feedback on this 45 minute recipe http://realfood.tesco.com/recipes/to...able-stew.html recommends adding the tofu later. So your 20 minutes suggestion or less sounds like a good bet.

Let us know what you do and how it turns out!
whoever,hey
05-02-2014
The bin is best for tofu.
Moggio
06-02-2014
Not sure tofu would work that well in a stew. I'd rather chop up some Cauldron sausages or something.

If you really want to use tofu I marinade and cook it separately then add it to your bowl after you dish it up.
Darcy_
06-02-2014
Originally Posted by whoever,hey:
“The bin is best for tofu.”



Too true
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