- 350 gtofu
- 3 sprigsoregano
- 2 sprigsthyme
- 0,5 tspground cumin
- 1 tbspsweet paprika powder
- 1 pinch ofchilli flakes
- 25 mloil for frying
- 50 mlsoya sauce
- 1 pcgarlic clove
- 1 tspmaple syrup
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Wrap the tofu in 4 layers of kitchen paper and press out the excess liquid. The tofu should be as dry as possible. Then put the tofu in a large bowl and chop with the bamix® multi-purpose blade.
Wash the herbs and dab dry, pluck off the leaves and chop finely with the bamix® Processor. Add the spices and chopped herbs to the tofu and mix well. Heat the oil in a pan and fry the tofu mixture for about 5 minutes, stirring occasionally.
Finally, add the soy sauce and maple syrup and boil down the excess liquid while stirring. Remove the pan from the heat.
Fill the mixture into a freezer bag and freeze slightly flattened. Before use, defrost in the refrigerator for approx. 8 hours or overnight. The minced tofu will keep in the freezer for 9 to 12 months.
Tip: The homemade minced tofu is already seasoned, which means it can be used as is for all popular dishes that otherwise contain minced meat: pasta sauces and lasagne, ravioli filling, casseroles or as a filling with fresh vegetables for tortilla wraps.