Tofu – Miso – Soy Sauce

Tofu – Miso – Soy Sauce

 

TOFU

Tofu made from soybean milk – the beans are pressed to make soy milk, then the milk is coagulated to make curds, and the curds are pressed to form blocks of tofu.

Tofu is a source of plant protein, iron, calcium, antioxidants, used to add protein to vegan & vegetarian dishes.

 

COOK & EAT

 

Textures
Silken – as a dairy alternative in sauces, creams, desserts, bakes and blended recipes.

Soft  – used in miso soup & vegan scrambles.

Firm + Extra Firm – these can be cubed and will retain their shape during cooking are best for pan-searing, roasting, grilling and adding to curries and braises.  You can further press tofu to remove more of the water content to create an ultra-firm texture.

 

Pan-sear – Tofu doesn’t have much flavour; it is very neutral – I like to cube tofu, then coat very light in olive, coconut or sesame oil and pan-sear to brown on all sides before adding to any dishes.

 

Marinate – Tofu pairs well with a huge array of different flavours from curry & harissa spices to satay style sauces, soy and miso style flavours.  Marinating, dusting tofu with flavour before roasting, grilling or pan-searing.

 

STORE – in the refrigerator.

 

MISO

Miso is a traditional Japanese staple ingredient with a deep history.  Miso is a fermented soybean paste mixed with koji inoculated grains like rice, barley, legumes, + salt.  Miso colours and flavours vary widely depending on the grains used, the length of fermentation time and other added ingredients.

 

Benefits – MISO is a fermented food, so it is beneficial to our gut-brain health & microbiome. Miso has both beneficial prebiotic insoluble fibre + probiotic properties.

 

Misos flavour is umami, savoury, earthy, salty with depth and a funky edge depending on the type;
Sweet Miso = Light in colour and milder in flavour
Red Miso – Darker Miso = these tend to be richer, deeper and have a lot more funk.

 

COOK & EAT

HEALTH – if you are eating Miso, your gut health to “preserve beneficial bacteria”  spoon miso into hot water or when you serve your dish – pour boiling water over or boiling miso will diminish the beneficial bacteria.

 

FLAVOUR – Miso is an umami-savoury flavour bomb – it adds depth and flavour to dishes and sauces.  You can add miso in with the base ingredients as it will allow the flavours to develop together or stir in as you add your sauces & seasonings.  Gochujang + Miso are a match made in flavour spicy funk heaven! 

 

STORE – in the refrigerator.

 

SOY SAUCE

It is brewed from fermented soybeans and often has wheat added; traditional soy sauce has gluten.  Tamari is the gluten-free version of soy sauce.

 

COOK & EAT

 

Soy sauce has a deep, rich, salty, umami flavour used for sauces and seasonings.

 

STORE – in the refrigerator.