Tofu richtig zubereiten - Diese 3 Varianten musst du kennen!

Herzlich welcome to my YouTube channel today the big topic is tofu. Tofu is highly controversial, amongst the vegans of course. They know now the good kind, but there are simply many, many preconceptions, I was thinking about the tofu and I wanted to clarify a little bit. We're going to make three little tofu preparations today, that could change the entire Tofu-World. There's also a bit of tofu-speck, also speck-like Zubereitung, which evokes these same emotions. Once we make a nice white tofu, so a bit Sichuan-style and once there is a tofu-hack, I'll tell you a little bit more about tofu, but start with the individual ones. I've been preparing for this, so I've got a nice Räuchertofu to go. It's always important with tofu, look, that you're very equally whetted or cut. Because one is a centimeter tall, the other maybe only three millimeters thin, is very clear, The latter will burn relatively quickly or also dry out and the latter will be Of course nobody, also here for the tofu-speck just in the pan, then Öl. Öl is einfach so eine Geschichte The hat is fast, no fat and it needs the fat. If you were to swim in the water, you'd see what the Pfanne looks like. I'd use the spinach now, but I'm not going to use it. Speck von Haus would have been extremely high in fat. I'm sure it's not too bad. The tofu was in the oven, the tofu was in the oven, and then the oil was poured. So that the oil does not burn and we reach the smoke point. I'll get some white tofu, and I'll say I'm still a little bit tired. Press him gently out between two tubers and man sees already, what happened. If I think about it now, I can just pack it between two tubs and You can't press too hard, but you can't push too hard. Because otherwise it'll be tofu and we'll have tofu-hack. Lose moisture, so it will be crisp faster and so that the marinade will be later, which we will do So, now I'm setting up, try again here equally Von der Dicke's clappered the whole thing again. Here is also Oil and here I take now, this is a bit of Asian Zubereitung, a Sesamol, You could also take a coconut oil, it would theoretically work with olive oil. So, man, you see, it's getting light brown. Very tasty, as it looks, but, and that is the very important and the big mistake, which is made at Tofu, as soon as a bit of color draufkommt, kriegen total many people already ein Flattermann und denken, Tofu is really very heat resistant and we have to be so coated with it I think, of course, that we're between six and nine minutes away from a relatively high heat source. Also, the goal is, so that we get nice brown color naturally, So it is here now also already beginning, but it must also no longer be soft, but it must rustle in der Pfanne, It must be crisp on the outside and soft on the inside. And when it comes to white tofu, many people say, "Oh, yeah, it tastes like nothing". That's perfect, because I can give this tofu any taste I want. And if you try a little bit, you'll have a taste of your own. You must think about who has already grown up with tofu, You would have a completely different attitude and opinion about it, because it's normal, because the taste is normal, Also, for many a relatively exotic product in introduction lines, The Einzug will stop here, but I'll have to get used to it. So, I'm gonna hitch a little bit down. Hands up, um, because then they're all equally crispy and brown. So, if tofu-quality was an issue, there's still a word for it. Yeah, that was partly how we sold tofu, that would be the way people in Asian countries, Where it stops to normal culture, one of the ears fires, because it's so terrible partly, This is a handcrafted food, how is tofu made? Finally, we cook from soybeans a soy milk, then comes a gerinnungsmittel rein, It's black or calcium sulfate, you can make yourself super. Then I block it out, like in the case of the cheese production. Molke flies off, the Eiweißflöckchen stay and the whole thing is pressed and that's tofu. So an Art Käse- or Quarkzubereitung can be said quickly. That is, it is a handcrafted process, it is a handcrafted product. That means, I must use good original products, the right technique, I'm going to get a great product and it's going to taste good. And that man is basically at the Biomarken in meinen Augen in Deutschland mit am besten aufgehoben And of course the brands, which you also get in Asian stores, in the Asian market, are also very good, Because they know exactly how it works. Der Räuchertofu, the one I actually bought pauschal von der Marke Typhoon, that is also a Biomarke, It's totally soft, soft, and it smells good too, because it's just delicious. But before I do, I'll have to raise the flap, so the tofu here completely saps the oil away. I'm not going to make it, I see now. I can still give you a towel. I'm sure nobody will be able to help you. So, here goes on. Could you also, if you look here again, if I print this drawing now on this page, Then it still makes it so quick, too, this Weiche. That's what we don't want out there, but we want, That's how it was before. I say bad, that makes Toktok. And that's exactly what I'm going to stop doing everywhere. Same here. With the Speckwürfelchen you must always be a bit careful, Because if you're going to be wearing it for too long, just like here, It's completely dried out and it makes no space for the food. So, to our Sichuan-Soße mal parallel. I have a bit of vegetable brunch. Then come here Sojasoße mit dazu. This is the first time I've seen you. I'm proud of my strength, Speisestärke. Also called "Rohr ich das an". That's easy, because it's a little better abbindet. So, this is what I'm going to do. And heat up the next fan for Variante Numero Tre. Then I have here a bit of syrup for the Süße. Could you also use a syrup, Agavendicksaft, was also always used. A little bit of Essig für die Säure. And here I have no Chili. This is a Jalapeño. You can also choose any chili of your choice. Just a little more reintroduction. And the schmeiße I now direct here with rein, the Chili. Just like a bit of Ingwer. So, I'll put it right here, a little bit away from von der Hitze. See her, what happened here? That is the goal we want to achieve. We'll never get it right. But as soon as a part is already crisp, and that I have here, It works marvelously. You must be a bit careful when you make Chili in the Pfanne, Then it is naturally in der Luft. That means if you start smoking now, no wonder. So, here, parallel to the back there is another Tofu-Hack. White tofu is being re-brushed. And with white tofu, how do I know if it's good quality? Yeah, try it clean. If there's nothing left, except a little tofu, Then it's already very good. Also hinten should er milde Abgang haben und nicht so, Where you say, something is funny now. And they must not be too dry, I think. Räuchertofu, also half-half I make da immer. I see it's bad here. The order of the olive oil. It's a little bigger now, you can also cut it off. That's all right. So, here we go again on the Hot Draff. Multitasking probably seems a little stressful now. Yeah, but man, I'm not ready for all three at the same time. Except I'm in the video, I'll do that. So, I have no Knoblauch yet. Tomatoes are not for our hack. The Knoblauch, the quetsche I now already mal and cut him in kleine Würfelchen. I'll do it again when I have enough Romanians in there. Because otherwise the mir will burn before. So, Speck is a fertig. I'm going to try. Maybe you can hear it a little bit. Just a nice little knusprig. And then a bit of salt, a bit of pepper drops. I'm going to get a salad dresser. In the soup with reins. Always the perfect Einlage. I don't know anybody who doesn't like that. I could convince the Metzgermeister in my courses, That can be delicious. So, here's the tofu. Now you're having a nice knusprig party. And now we're going to go back to the back with the marinade draught. And this marinade has everything. Süße, Säure, these Chili, the Ingwerschärfe. And the cooking we just now a bit down. The Marinade von der Menge is now locked for Double, Triple Reich, The Tofumenge was now an anbelang. So, dick aber immediately an durch die Stärke. Let's get some more down. You can't make Zwiebelnwürfel with me now, Carrot wrap, a little seller wrap. Also a bit of bolognese. The important thing is that we have beautiful roasted roses. Could you hold on for another three, four minutes? But we'll speed it up a bit. Knoblauch mit dazu, with the tomato mark. Tomatisieren is called Man das Ganze. Now that's gone, see man. So, I'm not going to talk about Salz, Pfeffer. See her, how beautiful the angel is? Also now you have this super delicious, still lightly crushed tofu. It's a great marinade. I promise you, it always tastes good. If you don't have any Bock on so many ingredients, I'm done with that. It's also delicious. Or here's this variation of our delicious tofu hack. The simple crispy anbrittand then with pasta mix. Or, or, or. I'll write you two, three more changes with my recipe. I hope it was a bit of a treat for you. In these three wonderful Tofu-Variations. Give tofu a chance. It is a great Lebensmittel. Ganz viel Freude beim Nachkochen. This is a pleasure to eat. If you like it, please go upstairs and get a drink. And then we'll see each other again next week. I'm not going to.