El Tofu, 5 formas de marinarlo.

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Todos hemos oído hablar del Tofu últimamente, es un alimento que está muy de moda pero, ¿Qué es el Tofu realmente? Simplemente se trata de habas de soja.. es digamos el queso de la soja. Se obtiene a partir de la bebida de esta legumbre que se cuaja y prensa.

Un buen tofu debe llevar habas de soja, agua y un gelificante que suele ser el alga nigari.

Se utiliza como “sustituto” de la carne en dietas veganas y vegetarianas y e sun perfecto sustituto de los nutrientes de la carne, sobre todo de la proteína, ya que la legumbre de la soja contiene todos los aminoácidos necesarios y es una proteína muy completa como puede ser la del huevo. Es, entonces, una excelente fuente de proteína de muy alta calidad de origen vegetal. Aparte no tiene demasiadas calorías, por lo que se utiliza mucho también en dietas de pérdida de peso.

Ahora viene lo complicado: cocinarlo. “Es que no sabe a nada”… “Es que lo he probado y lo tuve que tirar”… Oigo esto continuamente.. y si, a mí también me pasó.. hasta que un día busqué una receta y lo probé y me encantó. El tofu, como muchos otro alimentos, es la base para hacer una receta, hay que condimentarlo para que coja sabor… La pasta, el arroz, la patata, no saben a nada solos tampoco, ¿no? Pues el tofu es lo mismo…

De la mano del vídeo de Aitor Sanchez (que os dejo enlazado abajo para que lo podáis ver), os traigo 6 formas de hacer el tofu para que os animéis a probarlo…
Lo primero que hay que saber para cocinarlo es que, para que coja sabor, la mayor superficie del tofu debe estar en contacto con los condimentos, por lo que lo ideal es cortarlo en lonchas o en cuadraditos. También es importante que esté todo el tiempo posible con esos condimentos, así absorberá mucho mejor el sabor.

Y otra cosa importante es que, si hemos comprado tofu duro (el que viene en un solo bloque compacto) deberemos dejarlo secar unos 10 o 20 minutos envuelto en papel de cocina y luego un trapo por encima y con peso.. para sacarle toda la humedad posible antes de cocinarlo o marinarlo.
Dicho todo esto, paso a detallar los 6 marinados que nos enseña Aitor Sánchez en su video:

1º) MEDITERRÁNEO: Aceite de Oliva Virgen Extra, ajo en trozitos y pimienta negra molida.
2º) ORIENTAL: Salsa de soja, vinagre de arroz y aceite de sésamo.
3º) PICANTE: Mostaza, cayena y curry.
4º) DULCE: Salsa de soja, miel, reducción de vinagre balsámico.
5º) CITRICO: Salsa de soja, aceite que queramos, jugo de naranja o limón.
Y Aitor nos comenta que él también lo hace 6 minutos a la plancha vuelta y vuelta hasta que se dore a fuego medio y que, antes de sacarlo de la plancha le echa pimentón y salsa de soja y lo menea un poquito y lo sirve.
Espero con esto que os animéis a probar el tofu, yo lo utilizo bastante en mi pérdida de peso y cuando llegue a mi peso lo seguiré usando ya que me encanta… y yo lo hago en revuelto de tofu con verduras y semillas y queda asi:

revuelto de tofu y verduras
Video de Aitos Sánchez hablando del tofu

30 pensamientos sobre “El Tofu, 5 formas de marinarlo.”

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