Croquettes to Thai Krapow Bowl: Follow these recipes to use tofu in different ways

Do you love tofu but don't know how to innovate with it? Indian chefs say there are many different ways you can make use of the vegan option in different kinds of dishes not only in Indian cuisine but also international cuisines. All you have to do is add a little bit of sauce, spice and everything nice to elevate your food. Interestingly, these do not require you to be a chef and can be done by anybody who wants to cook a meal, especially if you are vegan, as you have more than one way to make use of tofu.

Over the years, Veganuary has become really popular as it is celebrated in January by vegans to raise awareness about the lifestyle that is becoming popular by the day. One of the easiest ways to do that is through food and by cooking dishes for yourself. While there are many different kinds of vegan options that are used daily as meat substitutes, tofu is one of the most popular ingredients used by vegans to retain the taste and texture of meat while still not indulging in meat.However, there is a lot more to it.

Keeping this in mind, mid-day.com spoke to Indian chefs to share recipes that go beyond using tofu as a meat substitute. They not only share recipes for dishes that are a basic stir-fry and easy to make but also those that can be a one-bowl meal and can be made without a fuss.

Silken Mapo Tofu
If you want to go beyond simple preparations and also love eating Asian dishes, then Rajesh Singh, chef at Eight, Palladium says you can make Silken Mapo Tofu. He explains, "Tofu is one of the most consumed ingredients in pan-Asian cuisine. It is also one of the vegan healthy proteins consumed in Asian cuisine to make gravies and appetisers."

Ingredients:
Silken Tofu 180 gm
Bird's eye chilli 2 gm
Chopped pink pickle ginger 2 gm
Chopped garlic 1 gm
Chopped celery 2 gm
Water chestnut 10 gm
Shitake mushroom 10 gm
Chilly bean sauce 20 gm
Dark soya sauce 2 gm
Light soya sauce 5 gm
Mapo (Schezwan pepper) 1 gm
Salt to taste
Sugar to taste
Onion oil (Homemade) 5 gm
Potato starch water 10 gm in 200 ml water

Method:
1. Soak tofu in hot water for a minute while adding sugar salt and dark soya sauce and strain it in 2 minutes.
2. Take a wok, add onion oil, mapo, garlic, pickle pink ginger, water chestnut, shitake mushroom, celery, and toss for a minute.
3. Add chilli bean and light soya sauce with potato starch water.
4. Add tofu, mix it all well and serve it hot.

Crispy Tofu Chili Garlic
Beyond the curries, Chef Sunisa Klungdith from Toya at The Westin Resort & Spa Himalayas says you can also experiment with a stir-fry Crispy Tofu Chilli Garlic. Klungdith explains, "This Crispy Tofu Chili Garlic dish combines the crunchiness of tofu with the bold flavours of garlic and chili, creating a mouthwatering treat that's sure to please your taste buds."

Ingredients:
Silken tofu 150 gm
Corn flour 3 tbsp
Chopped garlic 1 tbsp
Chopped shallots 1/1/2 tbsp
Chopped spring onion, chop coriander
Salt as per requirement
Sugar as per requirement
Soy sauce as per requirement
Lime slice 1 no

Method:
1. For the silken tofu, gently pat the silken tofu dry with paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
2. Coat the tofu: In a bowl, coat the tofu cubes evenly with corn flour. Ensure each piece is well-coated for that extra crispiness.
3. Heat oil for frying: In a deep pan or wok, heat oil for frying over medium-high heat.
4. Fry the tofu: Carefully place the corn flour-coated tofu cubes into the hot oil, frying them until they turn golden brown and crispy. This usually takes about 3-5 minutes. Once done, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.
5. Prepare chili garlic sauce: In a separate pan, heat a bit of oil and sauté the chopped garlic and shallots until they become aromatic.
6. Make the sauce: To the garlic and shallots, add soy sauce, salt, and sugar. Adjust these according to your taste preference.
7. Let the sauce simmer for a few minutes until it thickens slightly.
8. Combine tofu with chilli garlic sauce: Add the crispy tofu cubes to the chili garlic sauce, gently tossing to coat each piece evenly. Allow the tofu to absorb the flavours of the sauce.
9. Garnish and serve: Plate the crispy tofu in a serving dish. Garnish with chopped spring onions, coriander, and lime slices for a burst of freshness and colour.
10. Serve the Crispy Tofu Chili Garlic immediately, as an appetiser or a delightful snack. Pair it with steamed rice or enjoy it on its own for a flavourful experience.

Tofu Croquettes with Peri Peri Coconut Chutney
Making the best of both worlds, Bhushan Ganorkar, executive Chef at DoubleTree by Hilton Goa Panaji, says you can combine croquettes and tofu to make Tofu Croquette with Peri Peri Coconut Chutney. Bhushan shares, "Croquettes have variations in different cuisines worldwide. In Portuguese cuisine, croquettes are a popular tapas dish, we have given it a twist using tofu and the use of local Goan chilies and coconuts.

Ingredients:
Semi-firm tofu, rinsed and drained, grated 400 gm
Green onions, white part only, finely chopped 1 small bunch
Carrot, finely grated 2 nos
Flour 50 gm
Fresh thyme 2-3 sprigs
Fine dry breadcrumbs 100 gm
Salt and freshly ground black pepper to taste
Vegetable oil for frying
Peri peri chilli and dry coconut chutney
Peri peri chilli 100 gm
Fresh grated coconut 250 gm
Fresh orange juice 100 ml

Method:
1. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt, and pepper.
2. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them.
3. For the chutney, add all the ingredients together in a pan and cook gently for 10-15 minutes, until softened and chutney thickens.
4. Serve the tofu croquettes with the coconut and chilli chutney alongside.

Crispy Tofu and Vegetable Stir-Fry
The best aspect of tofu is that you can experiment with a variety of stir-fries and Ashik Ali Saha, who is the executive chef at Two Moons in Bengaluru says you can make a Crispy Tofu and Vegetable Stir-Fry. Saha explains, "The dish is truly special is the symphony of flavours and textures. The crispiness of the tofu, the vibrant crunch of fresh vegetables, and the umami-rich sauce create a harmonious balance. It's not just a stir-fry; it's a celebration of how diverse ingredients come together to elevate a simple tofu dish into a culinary masterpiece."

Ingredients:
Firm tofu, pressed and cubed 1 medium block
Soy sauce 2 tbsp
Corn starch 1 tbsp
Sesame oil 1 tsp
Vegetable oil, divided 2 tbsp
Broccoli florets 1 cup
Bell pepper, thinly sliced 1 no
Carrot, julienned 1 no
Garlic, minced 3 cloves
Ginger, grated 1 tbsp
Rice vinegar 1 tbsp
Agave nectar 1 tsp
Green onions, sliced 2 nos
Sesame seeds for garnish
Cooked jasmine rice for serving

Method:
1. In a bowl, combine cubed tofu, soy sauce, corn starch, and sesame oil. Toss gently to coat the tofu evenly.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until all sides are golden and crispy. Remove tofu from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
4. Add broccoli, bell pepper, and carrot to the pan. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
5. In a small bowl, mix rice vinegar, and agave nectar. Pour the sauce over the vegetables and stir to coat.
6. Return the crispy tofu to the pan and toss everything together until well combined and heated through.
7. Serve the stir-fry over cooked jasmine rice, garnished with sliced green onions and sesame seeds.

Vegan Thai Krapow Bowl
To celebrate tofu, Narasinh Kamath, who is the executive chef at Hilton Goa in Candolim says you can make a vegan version of the classic Thai Krapow Bowl and make the most of it during the winter season. He explains, "Vegan Thai Kaprow bowl is a dish where tradition meets innovation to satisfy the evolving palates of modern food enthusiasts. This plant-powered delight not only captures the essence of Thai cuisine but also mirrors the growing trend of embracing delectable, cruelty-free options."

Ingredients:
Tofu 200 gm
Olive Oil 2 tbsp
Thai red chilies sliced1 tbsp
Shallots, chopped 2 tbsp
Garlic, chopped2 tsp
Sugar 1 tsp
Dark soya 1 tbsp
Black pepper sauce 2 tbsp
Veg oyster sauce (Kikkoman) 1 tbsp
Holy basil 1 tsp
Cooked jasmine rice 1 cup

Method:
1. Rinse the tofu in chilled water.
2. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the tofu, and stir-fry for 30 seconds stirring occasionally to sear it evenly.
3. Add the sugar, oyster sauce, dark soy sauce, and black pepper sauce.
4. Stir-fry for another minute.
5. Add the basil, and stir-fry until wilted. Finish with fresh lime juice
6. Serve over jasmine steamed rice.