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When making vegan palak paneer, using tofu (instead of the paneer).... is there a trick to getting tofu to have a paneer like chewiness, instead of just a mushiness?

An Introduction to Indian Food

Eric Wynkoop - An Introduction to Indian Food

Recorded

This event was on October 4, 2022

In this ACTE/Rouxbe presentation, Chef Eric Wynkoop will provide an introduction to Indian cuisine, one of the hot culinary trends for 2022 and beyond. The conversation will be framed by the cultural influences that shape the rich culinary history and traditions of the Sub-continent. Chef Eric will outline regional distinctions that are showing up on menus in order to encourage educators and culinary students to take their own flavor journey through India. Afterwards we will open up the discussion on any questions the audience might have on this unique and amazing cuisine.

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Question

Adaire O'Brien

When making vegan palak paneer, using tofu (instead of the paneer).... is there a trick to getting tofu to have a paneer like chewiness, instead of just a mushiness?

Answer

So this is an interesting question. I don't know if I have the perfect answer for you Adaire, but just You know a few things that come to mind and of course, I'm so much of a food's textural preference is individual. But the first one is to look for an extra firm tofu. And if that maintains that that more dense chewingists that you're after and I certainly understand that, you know as many styles of heat up early. They become really soft inside. Another thing to consider is once you Dice the tofu to fry it on on each side in order to create a light crust which adds a little bit of chewiness with Integrity to the you know that the dice of tofu and that's gonna give it a different mouth feel and see how you might like that. And in the last thing that comes to mind is to consider a different type of tofu. It's a freeze dried. Ooh called. Oh, yeah, don't and you'll find it in Japanese grocery stores and You see how you like that the freeze drying process? Ends up giving the rehydrated tofu a different mouth feel a different texture and I just see how you might. Those are the ideas that come to mind right? Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.