Fermented tofu and walnut stuffed pastry balls

We’re off to a party this evening, so have decided, last minute, that we should take some nibbles with us. This recipe is based on a thought I’d had making some burgers the other week (these ones) and it seems to have paid off. They are salty,  tangy, and the pastry holds together well enough to be bitten in half without disintegrating!

 The pastry uses a pre-mixed GF flour plus a couple of additions to help it behave how I want, as it needs to be squished and shaped the pastry has to be fairly resilient!


For the filling

100g walnuts toasted

50g fermented tofu

For the pastry

100g doves farm plain flour

25g gram flour

1tsp xanthan gum

Half teaspoon baking powder

50ml sunflower oil

30 to 50ml water

Pinch of salt

Goodly amount of freshly cracked black pepper 
Pre-heat the oven to 180 degrees centigrade fan.

Lightly oil a baking sheet, or muffin tray.

Blitz together the walnuts and fermented tofu to make a thick pate.

For the pastry, mix together all the dry ingredients well then add the oil and 30ml water bring together with your hands and add more water if necessary, the pastry should be slightly sticky but hold together well.

Break the pastry up into 12 balls.

Place a ball in the palm of your hand and squash flat, add about half a teaspoon of filling into the middle then wrap the pastry round the filling to make a ball, pop on the tray. Repeat for the other 11.

Bake for 10 to 15 minutes until the pastry feels crisp, leave to cool before eating.

By A


Carrot, walnut and fermented tofu burgers

Fermented tofu (also called preserved bean curd) is a fascinating thing. We can usually only get it on trips to Asian supermarkets, but it’s always worth picking up a jar of this hugely flavoured foodstuff!
Fermenting the tofu changes it from its usual mild mannered flavour to an absolute powerhouse of strength and is very reminiscent of strong blue cheese.
I’m using it here with walnuts (as a side note just blend walnuts and fermented tofu together for a fantastic pate) to give crunch and a slight bitterness, carrots for more crunch and sweetness, and some leeks to provide an onion-y element without using onion directly.

about ready to eat

The recipe is simply itself, and the end result is very tasty. 

When adding the potato flour start with less and add more until you get a slightly sticky dough that holds together well, but is still moist.
Makes 6 burgers:
3 carrots peeled
1 medium leek
40g walnuts
4 pieces fermented tofu
30g or more (see note above) potato flour
Salt or tamari if needed

Roughly chop the leek then place in a food processor and reduce to fine shreds, place in a microwaveable bowl, add a little oil or water, cover and heat for 1 to 2 minutes or until soft and translucent.
Roughly chop the carrots, then place in a food processor and blitz to a fairly fine consistency.
Add the carrots and leeks to a mixing bowl.
Add the walnuts and tofu to the food processor and blitz to form a chunky paste.
Combine with the vegetables.

Taste and add salt or tamari if required, the tofu is very salty.

Add the potato flour, starting with a few tablespoons, and mix until it forms a slightly sticky dough.

Lightly spray a large pan with oil and, on a medium heat, form the mix into 6 burgers and cook for about 5 minutes per side till browning and cooked through.
By A


Baked yuba rolls with fermented tofu and red sauce

Phew this was a labour of love! The results were pretty amazing if we do say so ourselves, but it was tricky, and time consuming… if you want to impress, or try something unusual, and have a spare 24 hours, give it a go!

While we were researching making soy milk a few weeks ago, we spied instructions for making yuba, or tofu skin and really fancied having a go. But then what to do with it once we’d made it…

It’s a while since we’ve played around with strained soy yoghurt, but the creamy flavour and texture is perfect to use as a cream cheese substitute. So we thought why not use it in place of ricotta and make a fusion type of cannelloni!

Along with the soy cream cheese, we’ve used spinach and mushrooms flavoured with fermented tofu to stuff the yuba. Fermented tofu is very strongly flavoured, and reminiscent of blue cheese. It’s delicious, but you only need a tiny amount!

Along with a roast pepper sauce flavoured with ginger and coriander this makes an unusual, and really rather fancy meal!

Feel free to make it with gluten free lasagne sheets or crepes, or paper tofu which was our original intention if it hadn’t gone off before the use by date….

The finished dish!

The finished dish!

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