Homemade Minced Tofu

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.