The {Page-Turner-Cookbook} featuring
Recipes with tofu
12 Common Mistakes When Cooking Tofu
The Author's Tofu First Encounter
Appetizers
Main
Creamy chickpea soup with crisp tofu
Crispy fried tofu katsu style
Crispy tofu
General tso tofu
Kung pao tofu
Sesame tofu fingers
Spicy seared lemongrass tofu
Sticky tofu stir-fry
Teriyaki tofu burger
Tofu bites
Tofu bolognese
Tofu marinade
Tofu patties
Tofu tourtiere hand pies
Vegan chicken
Vegan salmon
Side dishes
Top 5 countries
Last Page
A LEARNING EXPERIENCE
I’ll be honest. As a classical French Chef with limited knowledge of Asian cuisine, there was a time, long before I created this tofu ecookbook, I didn’t really understand tofu, or soybeans in general. One day, a smiling proud Asian tofu lover, Ayako, presented me with a block of semi-firm tofu in hope of testing my tofu skills and enjoying the results. For days, I hid it in the back of the refrigarator so that I could surreptitiously throw it away. In acordance with my tofu uneducated cohorts working alongside in the kitchens, after hesitating to taste a morsel of the culprit, one tiny bit and no more, we all came to the wise decision to make a scene of smashing that horrendous tasteless block and call it a forever non-tofu day in my kitchen. It was clearly a unanimous agreement, to have a "tofu-smash party" outdoors, in light of the extend of a multitude of "flying shrapnels" had it taken place indoors. This turned out to be a success and the wild life had no issues eating it as it was quickly devoured, and made me wonder: "Am I missing something here?". But again, every one agreed: "there shall no longer be tofu in sight". Case closed. Apologies were presented to the Lady Ajako. "The highest form of ignorance is when you reject something you don’t know anything about.” – Wayne Dyer" 30 years later; what a turnaround: withtout tofu, I am 'fufu'. As I gradually came to understand the tasteless soft, medium firm, extra-firm ubiquitous soy, this "Asian Gold" has become a shining star in my kitchen. A total illumination! Turn the pages, and follow the guide to discover the culinary marvels of TOFU.
TOFU VARIETIES
Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called 'okabe'. Made from curdled soybean, tofu is relatively bland in its unadulterated form, but that’s also its secret weapon—once you learn a few tips and tricks, tofu can don almost any sauce or texture .
Here are our basic types of tofu.
1. Silken or Soft Tofu - very delicate texture, used for steaming or dishes like Thousand Year Egg and Tofu where very little stirring is required (stirring will quickly disintegrate the Silken Tofu into mush) There is also a silken tofu that is sold specifically as a dessert called Tofu Flower, or 豆腐花, which is really good, especially if you can find it fresh on the streets of Hong Kong.
2.Medium firm Tofu - as per the name, the firmness is medium and therefore this tofu can be cut up into cubes or whatnot with a bit of care. This makes this type good for braising dishes where the cooking time is longer with a gentle bit of stirring. This tofu will hold mostly firm if you are gentle with it.
3. Firm Tofu - firmer texture, so thinner slicing is possible. Good for stir-frying or for soups (it won't fall apart with the boiling). 4. Dried Tofu - This is tofu that has been flavored, usually with five-spice powder, and then compressed until it is very firm and hard, chewy when you eat it. This is wonderful for eating as is or for slicing thinly and using in stir-frys.
Another consideration one can make nowadays is whether or not to buy organic tofu. The organic tofu tastes is more flavorful, just better. It is also a great choice for providing daily protein for toddlers.
2.DRAINING TOFU INADEQUATELY FOR YOUR RECIPE
One mistake when cooking tofu is to drain it improperly. Tofu is preserved in water after fermentation, but that water needs to go before you cook with the curd, or else your recipe could be ruined. "Tofu is naturally water-heavy and packed in water, and water inhibits foods from crisping up when cooked and from absorbing maximum flavor. So if you want a crispy crust on your tofu or want it to soak up all the flavor in a marinade, draining tofu and removing some excess water is key.
If you are going to remove the water, it is important to drain the tofu thoroughly, lifting it from the water and drying it off, rather than just pouring off the liquid. If you find draining manually to be a pain, then there's a hack. Instead of draining and drying it by hand, you can submerge the tofu in boiling salted water for 10 minutes. This hot water trick causes the tofu to contract — a byproduct of the proteins themselves growing taut — while the salt draws out the moisture. Once you pour the water back off, your tofu is naturally much less hydrated.
3. FAILING TO PRESS FIRM AND EXTRA-FIRM TOFU BEFORE COOKING
Sometimes, draining isn't enough, but believing that draining and pressing are the same thing is a common mistake when cooking tofu. Because the firm and extra-firm tofu varieties are porous, they hold more moisture than their softer brethren. It's not enough to drain them, because they retain moisture on the inside even if they appear dry without, with the same downsides as improper draining.
Tofu's like a sponge, and it can't absorb flavors if it's already fully saturated with water. Draining it gets rid of the excess moisture, so your marinades actually stick."
In addition, if your tofu is wet on the inside, you may be unable to obtain a crispy exterior even with proper cooking methods. Pressing your tofu is crucial to help achieve crispy tofu as your end product.
You can simply press your tofu using materials at home or buy a tofu press. To press tofu, wrap it in a dish towel and place a cutting board or plate on top with heavy objects, such as three to four cans. Let it press for at least 15 to 20 minutes. Or you can buy a tofu press.
4. FORGETTING TO SEASON TOFU BEFORE COOKING
Tofu has basically no flavor of its own. It takes like wet cardboard that someone put in a blender and ran on high for eight years, then served with sauce. Accordingly, you need to season it well at every step of the process if you want to avoid this effect. Luckily, as long as you remove the excess water in the firmer varieties, it's a sponge that's just waiting to take on flavor.
You can treat tofu much like a white meat protein. Probably the easiest mistake to make when cooking tofu is to underseason. It can take a lot of robust flavor, so don't hold back. Some of the most common flavors for tofu are garlic, ginger, sesame, chili, and teriyaki.
If you're feeling creative or want to pursue a particular flavor profile, consider adding dry seasonings that are already blended for you. Turmeric salt, for instance, gives your tofu a taste of the subcontinent, while an all-purpose meat and veggie seasoning offers all-around umami flavor that works with a variety of cuisines.
Soy sauce is the perfect companion for tofu. Interestingly, it is also brewed by fermenting soybeans, though with a completely different result from tofu. Culinary sciences aside, you should definitely have soy sauce on hand if you're going to be cooking with bean curd. There are also reduced sodium options as well as gluten-free choices, known as tamari.
5.PUTTING OIL IN YOUR MARINADE
You want to get as much flavor into your bean curd as possible, so it's natural to think of flavorful oils — sesame or peanut, say — as good additions. Unfortunately, many people make this mistake cooking tofu, not knowing it has one major drawback. Using oil in marinade can make it harder for the tofu to absorb the marinade. If you need to add a bit of oil to air fry or bake the tofu, add it after marinating.
There is an exception to this rule, though: You should always distinguish between refrigerated and frozen tofu. If you are using regular refrigerated tofu, adding oil isn't a great idea since it will slide right off the tofu. However, if you are using previously frozen and defrosted tofu, adding oil works well because the freezing process creates ice crystals inside the tofu.
Once you thaw it, those crystals melt and slide out, leaving an open, porous texture behind — ideal for soaking up thicker fluids. In that case, you can feel safe adding oil. Sesame is a good bet for Asian flavors.
6. PULLING TOFU OUT OF THE MARINADE TOO SOON
Another mistake cooking tofu is to curtail its ability to take on flavor. Because tofu is so plain, it's important you give it plenty of time to soak up the aromas and flavors of other ingredients: vinegar, soy sauce, brown sugar and mustard.
Plan to leave it in for 15 minutes at the bare minimum, up to a few days. Generally a few hours of marination is the perfect amount of time to give it a boost of flavor.
As with everything else, though, this depends on the recipe. The longer you marinate tofu, the more flavor it will absorb, but that doesn't always mean longer is better. If you're planning to serve the tofu with a flavorful sauce or coat it in lots of seasonings, a quick 15-minute marinade is enough.
Don't skip marinating because you're short on time, either. Even 15 to 30 minutes can make a big difference. But for the most part, overnight is the sweet spot.
7.CUTTING THE PIECES TOO LARGE
Tofu is a flavorless block, so you need to give it all the help you can to ensure it absorbs the surrounding ingredients. When you cut the pieces too large, it can't do that. "If you cut the tofu into larger pieces, there is less surface area for the seasonings to coat, so you'll have a less flavorful dish than you would if you coated smaller pieces of tofu. Smaller cubes provide a lot more available surface area for soaking in seasoning.
There are other useful shapes, though. If you're thinking of stir fry, then cut it into strips. However, roasting, grilling, or braising call for larger slabs. Just make sure to adjust the marination time to help them absorb enough flavor power.
8. NOT EXPERIMENTING WITH TEXTURES AND CUTS
One common mistake is not experimenting enough with textures and cuts. Try crumbling it for tofu scramble, sofritas-style tacos, or tofu bolognese. slice it into thin slabs and pan fry for sandwiches, or slice into squares for stir-fries."
While stir fry might be the most common way to prepare a large batch of tofu, though, it's not necessarily the most crowd-pleasing or the easiest to crank out at scale. Rather, baking gives you the ability to move through large batches. Also, bamboo skewers are a fantastic way to prepare tofu for a crowd. Not only do they make for easy serving, but you can also responsibly compost the skewers afterward rather than having to wash them — or trash them. Do make sure if you're going to put skewers on the grill, however, that you soak them in water for about half an hour beforehand. This keeps them from blackening too much or even catching fire.
9. BREADING IT WRONG
Another mistake cooking tofu is to bread it wrong. While breading might seem like your ticket to Crispville, it can actually backfire, giving the tofu's internal juices something to soak into. Once those inner liquids come in contact with the breading, the outer coating can become squishy and unappetizing. If you're going to bread it, take care.
The trick is to make sure it's dry before breading and to use something that sticks, like cornstarch, flour, or breadcrumbs with a little liquid or a batter. If you're going for simplicity, a simple dip in sauce followed by a dry dredge is the way to go: Try mixing a bit of lemon juice or vinegar into plant-based milk, then pour it over thawed tofu cubes, tossing well. Transfer the tofu to a breading mixture of panko breadcrumbs, arrowroot powder or cornstarch, nutritional yeast, salt, and spices of choice. Then pan fry your tofu over medium-high heat until golden brown and crispy.For a slightly less labor-intensive approach, press the tofu, coat it in cornstarch or flour, dip it in batter, and fry it. You'll end up with crispy, golden tofu that even skeptics will love. Lastly, keep in mind that you don't have to fry tofu in oil on the stove. Air frying is a great method of cooking breaded tofu because it provides an incredible crispy texture.
10. COOKING TOFU AT TOO LOW A HEAT IN THE WRONG PAN
Tofu is wet, as stated numerous times, and it's critical to choose the right pan: cured cast iron or nonstick. As for heat, low and slow is mostly a mistake cooking tofu, because it will just simmer inside its own shell. You need to cook it high enough to evaporate the water inside and get a nice crisp on the outside.
Hot pan, hot oil. You need that sizzle to get a good crust. If your pan isn't hot enough, the tofu will just soak up oil and turn soggy. For pan-searing, the consensus is medium-high heat. Lower the heat once the tofu develops a crust, but make sure not to wiggle it too much while it's forming, or it will tear off. If you're baking, increase the heat to around 425 degrees Fahrenheit to help it firm up and develop a crispy-chewy exterior. "When air frying tofu, Preheat my air fryer at 375 degrees Fahrenheit for 6 minutes, then air fry the tofu for about 15 minutes, shaking the basket a few times during the cooking process. Make sure you follow the recipe and cook your tofu long enough; getting a good crisp takes time.
11. CONFINING TOFU TO DINNER
Another, and perhaps the most unfortunate, mistake cooking tofu is to treat it as a food for purely savory applications. The truth is, while much cooking advice focuses on breakfast, lunch, and dinner treatments for the firmer varieties, soft and silken tofu are excellent ingredients in vegan and non-vegan desserts.
In Taiwan, douhua, or tofu pudding, is a popular dessert. It's basically silken tofu served with sweet toppings. Use silken tofu as a main ingredient for vegan cheesecake, and use firm tofu to create a sweet ricotta filling for vegan cannoli. You can also blend it into smoothies for extra creaminess and added protein. It's actually the secret ingredient in a healthy chocolate mousse."
You can treat it as an alternative to both eggs and whipped cream. In China, it is often served as a soft layered dessert with caramel or ginger syrup, and can even be whisked to make chocolate mousse, a great vegan alternative to eggs or cream. 12. STORING IT WRONG
A final common mistake cooking tofu is to store it wrong. Yes, it's easy enough to check the best-by date and use it up in time. If your tofu package puffs up, that's a sign it has gone bad and you shouldn't eat it. While storage matters for all foods after you prepare them, it matters for tofu both after and before. Tofu does best when kept in water; that's why it's sold that way. But many people, when they don't use the entire block, simply throw it in a container and call it good ?. Wrong.
If you have extra, you should store it in water to keep it nice and moist. This goes for all types of tofu, which will last between three to five days in the fridge.
You can also store extra tofu in the freezer. Not only does the freezing process make it more porous, but it will also last much longer. Although it can last for years if it's cold enough, it is best eaten within five months. Once you pull it out, Allie Peterson says, you can enjoy that meatier texture caused by the freeze and thaw. "One of the best ways to use frozen tofu is for a tofu gyro!
13. SHOULD I REFRIGERATE SOY SAUCE?
Despite what the labels may say, lots of commercially produced soy sauces don’t have to be refrigerated, at least not for safety reasons. Many soy sauce producers use sodium benzoate as a preservative.Soy sauce made without preservatives should be refrigerated after opening to preserve freshness.
Refrigerating soy sauce, even versions made with preservatives, will keep it tasting fresher for longer. The ‘peak freshness’ lasts from three to six months after opening the bottle; the more delicate the flavors, the shorter the shelf life,” which is to say that over time, you will start to lose the subtle notes in soy sauce first. So if you recently splurged on a top-shelf bottle of Yamaroku 4-Year Aged Shoyu, you might want to keep it cold to preserve those mellow, oaky and caramel flavors.
Coconut tofu fingers with spicy plum sauce 
Serves: 4
Preparation time:15 minutes
Cooking time:2 minutes
1 egg
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) water
1 cup (250 mL) unsweetened medium-shred coconut, or more as needed
Canola oil for frying
Salt to taste
1/2 cup (125 mL) plum sauce
1 tsp (5 mL) sriracha sauce
1 tsp (5 mL) mayonnaise 1. Cut tofu lengthwise into four even slabs. Cut each slab in half lengthwise and again crosswise. You will have 16 tofu fingers. Place on a baking sheet lined with a clean kitchen towel or paper towel. Drain for 10 minutes, turning occasionally.
2. In a small shallow baking dish, use a fork to stir together egg, flour, cornstarch and 1 tsp (5 mL) water until smooth. Place coconut in a separate shallow bowl.
3. Working two at a time, gently coat tofu with egg mixture, let excess drip off and gently dredge in coconut. Place on baking sheet.
4. In a large frying pan or skillet, add enough oil to come up sides by 1/2 inch (1 cm). Place over medium heat. Working in two batches, carefully place tofu fingers in hot oil. Cook until golden brown, about 30 seconds per side. (Coconut burns easily, so watch carefully.) Transfer to a cooling rack set over a baking sheet. Season with salt.
5. Whisk together plum sauce, sriracha and mayo in a small bowl and serve with tofu fingers.
Main dishes
Creamy chickpea soup with crisp tofu
Crispy fried tofu katsu style
Crispy tofu
General tso tofu
Kung pao tofu
Sesame tofu fingers
Spicy seared lemongrass tofu
Sticky tofu stir-fry
Teriyaki tofu burger
Tofu bites
Tofu bolognese
Tofu marinade
Tofu patties
Tofu tourtiere hand pies
Vegan chicken
Vegan salmon
Crispy fried tofu katsu style
Crispy tofu
General tso tofu
Kung pao tofu
Sesame tofu fingers
Spicy seared lemongrass tofu
Sticky tofu stir-fry
Teriyaki tofu burger
Tofu bites
Tofu bolognese
Tofu marinade
Tofu patties
Tofu tourtiere hand pies
Vegan chicken
Vegan salmon
Creamy chickpea soup with crisp tofu
Serves: 4
Preparation time:20 minutes
Cooking time:2 hours 30 minutes
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt
For the soup:
3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. firm tofu, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives Cook the beans:
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender (try biting into one) but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.
Make the soup:
Heat 1-1/2 Tbsp. of the oil in a large saucepan over medium-high heat for 30 seconds. Add the onion, carrot, and celery, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid (there should be about 5 cups; if not, add more water to equal this amount) and half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more but don’t break up. Working in batches, purée the chickpeas and broth in a blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.
Set a large skillet over medium-high heat for 1 minute. Cook the tofu in the remaining 1-1/2 Tbs. oil until it’s brown, about 5 minutes; With a slotted spoon. transfer half the tofu to a plate lined with paper towels and stir the rest into the soup.
Laddle the soup into shallow bowls. Sprinkle with the tofu, scatter with the chives, and drizzle with a bit of the reserved tofu oil, if you like. Serve immediately.
Crispy fried tofu katsu style
Serves: 4
Preparation time:40 minutes
Cooking time:20 minutes
2 tablespoons low salt soy sauce
2 cups vegetable oil
1/3 cup all-purpose flour to dredge the tofu
2 tablespoons all-purpose flour for the batter
2 tablespoons cornstarch
1/3 cup water
1 cup panko breadcrumbs
optionals
Serve witn Tomato sauce, green beans, cooked brown rice. Drain the tofu and Cut into roughly 1-inch slices. Marinate in the soy sauce to cover and blend.
Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.
Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch mixture.
Allow excess to drip off. then, coat with the panko crumbs.
Fry the Tofu
Heat about 1/2 – 1" of vegetable oil to about 375°F in a heavy-bottomed skillet or pot.
Place the breaded tofu cutlets in several batches (about 4 or 5 at the time) in the preheated oil and fry until deep golden brown.
Transfer the tofu to a paper towel lined plate. Sprinkle with salt to finish.
Crispy tofu
Serves: 2
Preparation time:10 minutes
Cooking time:40 minutes
1 tbsp reduced-sodium tamari
2 tbsp nutritional yeast, plus more to taste Preheat the oven to 425F.
Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press.
For best success, get it as dry as possible!
Cut the Tofu into even cubes. Lightly press the cubes with a dish towel.
Add the cubed tofu to a large bowl; gently toss it with the tamari, until evenly coated. Add the nutritional yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
Serve as desired; leftovers will last in the fridge for up to one week.
General tso tofu
Serves: 4
Preparation time:40 minutes
Cooking time:20 minutes
1 tablespoon soy sauce
2 tablespoons cornstarch
Pinch of salt
Pinch of white pepper
3 tablespoons avocado oil for frying
Sauce
3/4 cup vegetable broth
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon vegan hoisin
1/4 teaspoon white pepper
Remaining Ingredients
4 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon cornstarch
¼ cup warm water
1 1/2 teaspoons toasted sesame oil
1/4 cup sliced green onions, for garnish optional
Toasted sesame seeds, for garnish Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
Add the soy sauce, salt, and white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
In a large skillet over medium-low, add the oil. Once heated, add the tofu and fry until golden. Remove tofu from pan and set aside.
To a small bowl, mix together all of the ingredients for the sauce. Set aside.
In the same skillet that you fried the tofu, add in the garlic, ginger, red pepper flakes, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
Add the sauce and bring to a boil.
In a small bowl, mix together the warm water and cornstarch until smooth. Add it to the simmering sauce and whisk through. Allow the sauce to simmer, mixing often, until thick, about 6-8 minutes.
Add in the cooked tofu and sesame oil. Mix until well combined. Season with additional salt as needed.
Serve over rice with green onions and toasted sesame seeds. Enjoy!
Kung pao tofu
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 tablespoon dark soy sauce
1 tablespoon Chinkiang (Chinese black) vinegar
2 teaspoons granulated sugar
3 tablespoons plus 1 teaspoon cornstarch, divided
1 pinch salt
14 to 16 ounces firm tofu (depending on package size), drained
vegetable or canola, for cooking
1 (3-inch) pieces ginger, peeled and minced
3 dried chiles (such as Thai or serrano), halved
3 garlic cloves, thinly sliced
2 scallions, finely chopped
1 teaspoon toasted, crushed Sichuan peppercorns (optional)
2 tablespoons unsalted or salted roasted peanuts
Cooked rice, for serving
1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
6. Serve warm with a bowl of rice.
Sesame tofu fingers
Serves: 4
Preparation time:20 minutes
Cooking time:12 minutes
1 Block (15oz.) extra firm tofu, pressed
1 Tablespoon soy sauce
2 Teaspoons rice wine vinegar
1 Teaspoon agave syrup
1/2 Teaspoon sriracha
1/4 Cup cornstarch
Sesame Sauce:
1/4 Cup soy sauce
1/4 Cup tomato sauce
3 Tablespoons agave syrup
1 Teaspoon sriracha
1/2 Teaspoon rice wine vinegar
1 Tablespoon sesame seeds
1 Teaspoon cornstarch
1 Teaspoon water Press the block of tofu to get as much liquid out of the tofu as possible.
Cut the block of tofu into "fingers".
In a large bowl, whisk together the 1 tablespoon of soy sauce, the 2 teaspoons of rice wine vinegar, the 1 teaspoon of agave, and 1/2 teaspoon of sriracha.
Add the tofu fingers to the bowl with the marinade and toss to coat all of the tofu for about 15-20 minutes.
Add the tofu fingers to a large 'ziploc' bag, and sprinkle the cornstarch into the bag. Seal the bag and toss the tofu. Coat all of the fingers in the cornstarch.
Heat a cast-iron or non-stick frying over medium heat. Cover the bottom of pan with a film oh cooking oil. Brown the tofu one both sides.
Make the sesame sauce:
In a small sauce pan, whisk together the soy sauce, tomato sauce, agave, sriracha, rice wine vinegar and sesame seeds.
Heat on medium low, bring to a simmer, reduce heat to low and simmer for about 5 minutes.
Whisk together the cornstarch and water in a small bowl. Then add that to the sauce, whisk to combine.
Continue to simmer the sauce until it is thick.
When the tofu fingers are brown and crispy, add them to a bowl and pour the sauce over them. Toss to coat and serve
Spicy seared lemongrass tofu
Serves: 6
Preparation time: 30 minutes
Cooking time:45 minutes
5 tablespoons, about 3 lemon grass stalks, finely chopped
1 tablespoon minced ginger
2 teaspoons Sambal oelek (chili paste)
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon salt
1 pound tofu, firm, pressed and drained, cut into 3/4 inch cubes
3 tablespoons soybean oil or olive oil
1 yellow onion, thinly sliced lengthwise
2 teaspoons minced garlic
2 tablespoons chopped roasted peanuts,
2/3 cup Asian basil leaves (halve large leaves)
5 cups cooked farro wheat and brown basmati rice
2 tablespoons vegetable oil
1 cup sliced Wood ear mushrooms
1 cup sliced brown mushrooms
3 tablespoon shallots, minced
1 tablespoon minced garlic
1 1/2 cups cooked Chinese long beans, cut into 2 inches
salt and pepper to taste
1 cup micro greens (cilantro, baby spinach and arugala)
1/4 cup lemon grass vinaigrette (recipe below)
1/4 cup fried shallots (recipe below)
To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.
Lemongrass Vinaigrette
Yield: 1 cup
8 Lemon grass stalks, fleshy bottom third only, minced
1 cup seasoned rice wine vinegar
2 tablespoons sugar
1/4 cup fresh lime juice
2 tablespoons Thai bird chile, minced
2 tablespoons Fish sauce
Fried Shallots
Yield: 2/3 cup
Ingrediends
1/2 cup shallots, cut crosswise into 1/8 inch thick slices
1 cup vegetable oil
Pound the lemon grass and ginger with a mortar and pestle to pulverize. Add the sambal oelek, soy sauce, turmeric, sugar, and salt, and mix well to form a paste. Add the tofu and turn gently to coat evenly. Marinate for 30 minutes or longer.
Heat 1 tablespoon oil in a small sauce pot over low heat. Add the onions and garlic. Season with salt. Let cook covered 1 minute, add 1 tablespoon water, and continue to cook, covered, until the onions are translucent and soft—approximately 5 to 8 minutes. Set aside.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the marinated tofu (there should be enough room in the pan for all the tofu pieces to be in a single layer). Shake pan slightly and let the tofu brown all over, using chopsticks or a wooden spoon to turn the pieces periodically so they cook evenly. Cook, uncovered, until tofu is lightly browned. Remove from heat and transfer to a heated platter. Set aside.
Add 1 tablespoon oil to frying pan and toss in the onion mixture. Cook over medium heat until onion is tender. Add tofu to warm. Adjust seasoning with a pinch of salt and sugar. Add half of the peanuts and Thai basil leaves. Remove from heat.
For the farro or rice:
Heat a sauté pan over high heat and add oil. When the oil is hot, add the mushrooms and sauté until just tender. Add the garlic, shallots, and long beans, and cook until hot and aromatic. Add the cooked farro or rice to the mushrooms and beans and divide between 6 individual serving plates.
To serve:
Place a portion of the tofu on top of the rice. Toss the micro greens with the lemon grass vinaigrette. Place on top of the tofu. Garnish with the fried shallots.
Drizzle the dish with a little lemon grass vinaigrette and sprinkle with the remaining peanuts.
Lemongrass Vinaigrette
In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve. Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.
Fried Shallots
Spread the shallots out on paper towels and allow to air dry for 30 minutes.
Combine the shallots and oil in a skillet and bring to a slow boil. Reduce the heat to low and cook until the shallots are golden, about 15 minutes. Stir so the shallots brown evenly.
Remove with a slotted spoon or strain the oil through a wire-mesh sieve. Transfer the shallots to a plate or tray lined with paper towels. Discard the oil or save it for later use in stir-fries. Once cool, the shallots are ready to use. If stored in a jar with a tight lid at room temperature, the shallots will keep up to 1 week.
Sticky tofu stir-fry
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil
SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water
STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish 1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).
Teriyaki tofu burger
Serves: 1
Preparation time:20 minutes
Cooking time:12 minutes
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split 1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.
2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.
3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.
4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.
Tofu bites
Serves: 8
Preparation time:10 minutes
Cooking time:30 minutes
2 tablespoons (30ml) olive oil
2 tablespoons (30ml) soy sauce
1 teaspoon garlic powder
2 blocks (350g each) extra-firm tofu, drained
1. OVEN: Preheat your oven to 375F (190C). Line 2 large baking sheet with parchment paper.
AIR-FRYER: Preheat your air-fryer to 350F (180C).
2. In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder.
3. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.
4. OVEN: Spread the tofu evenly across the baking sheets and bake for about 30 minutes, stirring halfway through, until lightly golden.
AIR-FRYER: add the tofu to the air-fryer and cook for about 20 minutes, shaking halfway through, until lightly golden.
Serve hot or store in an air-tight container in the fridge, or freeze to use later. Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!
Tofu bolognese
Serves: 4
Preparation time:10 minutes
Cooking time:40 minutes
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon liquid smoke
1 block (350g) extra-firm tofu, drained (no need to press it)
3 cups tomato sauce (700ml jar or homemade)
1 pound spaghetti or pasta of choice (gluten-free if preferred) Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan.
Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned.
In the meantime heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.
Tofu marinade
Serves: 4
Preparation time:10 minutes
Cooking time:45 minutes
Sesame Gochujang:
Toasted sesame oil, vegetable oil, garlic, gochujang,
3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is),
light brown sugar,
toasted white sesame seeds, and water.
3/4 cup balsamic vinaigrette (or equal parts balsamic vinegar and olive oil),
3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder)
. Tofu is the star. To make the marinade, combines garlic, umami-rich soy, and a house-made balsamic vinaigrette—and lets the tofu soak for a couple days.
This tofu shines bright well for any sort of meal prep. Crumble it and throw it in a salad (dressed with an extra drizzle of tofu marinade) or load up some tacos with tofu and veggies.
Lay fat slices on a grain bowl. Pile cubed tofu atop a bowl of noodles or add them to a stir fry.
Here’s how to make balsamic-soy-marinated tofu:
Heads up: The prep time is minimal, but it does need to marinate for several hours, so plan ahead.
In an airtight container, stir together your marinade ingredients: ¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil), 3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is), and 3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder).
Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.
Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or cut it into slices or cubes if you prefer a uniform shape.
Drop the tofu pieces into the marinade and gently stir to coat.
Cover it with wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.
When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet.
For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.
To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.
Tofu patties
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4oz | 130g | 1 small potato
3tbsp brown rice flour or any flour of your choice
1oz | 40g | 3/4 cup grated carrot
2tbsp chopped green onion
1 garlic clove
Seasonings:
1/4tsp chilli flakes
2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
salt to taste
Dipping sauce ingredients:
1oz | 30g | 1/2 cup parsley or cilantro
1tbsp lemon juice
4oz | 115g | 1/2 cup vegan mayonnaise
black pepper
Peel and grate potato.
Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
Season with salt and chilli flakes.
Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.
Shape tofu mixture into 3oz, 70g patties about half inch thick.
Coat patties with breadcrumbs.
Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
Top with the prepared sauce and enjoy.
Tofu tourtiere hand pies
Serves: 5
Preparation time:20 minutes
Cooking time:20 minutes
1 cup onion, diced
1 tbsp olive oil
1 large celery stalk , diced
2 garlic cloves, minced
1/8 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ground sage
1 tsp salt
1 tsp black pepper
2 tbsp dried parsley flakes
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 egg
3 tsp water or milk for egg wash if desired
4 sheets puff pastry, or refrigerated dough , rolled and cut into 5” circles Preheat oven to 400F, if baking right away. The filling can be made a day or two in advance and kept in the fridge.
In a large skillet, heat olive oil on medium-high heat. Sauté onions, celery and garlic for 10min., add in cloves, nutmeg and sage, cook additional 5min.
In a food processor, pulse tofu until it is a coarse crumble, add to skillet; add in salt, pepper, parsley, balsamic vinegar and Worcestershire sauce, mix well on low heat for 3min. Remove from heat; pour into a large mixing bowl to cool about 15-20min.
At this point you can refrigerate filling for later use, or if baking right away, continue onto next step.
On lightly floured work surface, roll out dough, cut into 5” circles, reroll remaining dough for more circles. Spoon about 2 tbsp of filling on half of each round. Fold in half and press edges together with fingers or fork to seal.
Whisk egg with water or milk in a small bowl, brush tops of prepared pies.
Bake for 15-20min or until golden brown. Cool 10min. on wire rack.
Vegan chicken
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
1 400 g package extra firm tofu
1 tablespoon better than bouillon vegetarian no chicken soup base
¾ cup water
2 tablespoons toasted sesame oil
1 tablespoon yellow mustard
¼ cup nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 and ½ teaspoons paprika
1 and ½ teaspoons lemon pepper
¾ teaspoon ground coriander
½ teaspoon salt
1 and ½ cups vital wheat gluten
For marinade (optional):
2 tablespoons oil, I use grapeseed oil
1 tablespoon white wine vinegar
2 tablespoons brown sugar, lightly packed
1 tablespoon better than bouillon vegetarian no chicken soup base
1 tablespoon fresh lemon juice
½ tablespoon vegan Worcestershire sauce
⅓ cup water
½ teaspoon garlic powder Drain tofu and wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the chicken like you would a pie, into 6 pieces.
With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through.
While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer.
Marinade:
The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.
Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.
Vegan salmon
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
Marinade
1 tsp veggie bouillon concentrate
1/4 cup vegan mayo
1 Tbsp miso Paste
1 Tbsp nutritional Yeast
1 tsp dill, dried
1 tsp capers
1 tsp caper brine
1 Tbsp rice vinegar
1/2 tsp garlic powder
1/2 cup beet Juice, from a cook beet)
2 nori sheets
1 tsp MSG or salt to taste Cut your block of tofu in half. You can do so at a diagonal, or straight, up to you! Then cut each half into half so you'll have 4 filets.
Next, lightly score each filet on the top and bottom, to create a fishy texture and so they marinate better.
For the marinade, add all the ingredients to a blender or food processor and blend up as fine as possible. Crush up the nori sheets a bit with your hands to make it easier for the blender.
Add the filets to some tupperware or marinade bag and pour over the marinade. You can gently open up the filets to expose the scored sections to the marinade but do so carefully so you don't split them. Let the filets marinade at least 4 hours but overnight is best.
To prepare, heat up a little oil in a pan (preferably non-stick) over medium heat and grill your tofu salmon for 3 - 4 minutes per side. You can either grill all four sides, or just two. Up to you!
Feel free to season it with some blackening seasoning, or a Tartar Sauce like the one on my Filet-O-Fish recipe. Maybe brush some Teriyaki sauce, whatever you like and enjoy!
source of recipe: https://theeburgerdude.com/wprm_print/vegan-salmon
Snow Pea fennel and Enoki Mushroom Salad
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons tamari or soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon fresh lemon juice
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
Salt
1 cup snow peas (3 ounces)
1 fennel bulb, sliced
1/4 cup cut chives (in 1-inch lengths)
2 ounces enoki mushrooms
2 tablespoons chopped chervil or flat-leaf parsley
2 tablespoons chopped basil In a blender, puree the tofu with the olive oil, tamari, rice vinegar, lemon juice, ginger and sesame oil. Scrape the dressing into a bowl and season with salt.
In a small saucepan of salted boiling water, blanch the snow peas for 30 seconds. Drain and pat dry, then slice lengthwise into thin strips.
Steam the sliced fennel for 10-12 minutes. Drain and cool.
In a large bowl, toss the fennel with the snow peas, chives, enoki mushrooms, chervil and basil. Add the tofu dressing and toss again. Transfer to plates and serve.
MAKE AHEAD
The dressing can be refrigerated for up to 3 days. Stir the dressing before using.
NOTES
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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