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Recipes

THAI TOFU SKEWERS WITH PEANUT SAUCE

Traditionally made with chicken, this tofu variation is great for parties and buffets. Garnish the platter with cucumber slices, fresh tomato wedges, lime wedges, and cilantro leaves.

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CRISPY TOFU AND SAUSAGE BITES WITH CREAMY MUSTARD SAUCE

  • Servings: serves a small party as an appetizer
  • Ingredients:
    340g Morinaga Silken Tofu - Firm
    1 sausage
    180g flour
    2 eggs, beaten
    135g breadcrumbs
    oil, for deep frying

    Mustard sauce:
    120g crème fraiche or quake
    2 tablespoons Morinaga Silken Tofu - Soft, puréed
    1 tablespoon sweet German mustard
  • Directions:
    Cut the tofu into bite sized cubes. Set aside.

    Remove casing from sausage and break into bite- sized pieces. Set aside.

    Heat oil for deep-frying to 170C.

    Meanwhile, prepare to fry both the tofu and sausages. Coat the tofu pieces in the flour, knocking off any excess. Dip into beaten egg before rolling in the bread crumbs, once again shaking off any excess. Set aside and repeat for the sausages.

    When oil is hot, lightly drop and fry tofu and sausages in batches. Be careful not to overcrowd the fryer. Fry for about 30 seconds for the tofu and a little longer for the sausages. When golden brown remove from oil and drain on a wire rack.

    For sauce, combine all ingredients together until smooth.

    Serve warm.
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  • Delicious Ways to Use Tofu

    Did you know you can use puréed Morinaga Silken Firm Tofu to replace some liquid, egg, or dairy ingredients? For instance when baking, where a recipe calls for yogurt, sour cream, or eggs*, use puréed tofu. When recipes call for buttermilk, soymilk, or dairy milk, use the "Mori-Nu Baking Blend"...

Click here to learn more!
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