Colors create emotions, which make us feel certain. Foods that have certain colors will be more attractive.
The way I keep tofu longer with healthy beetroot juice is also attractive in appearance.
Food photography on the internet gives us a lot of inspiration to make these foods at home. Even though the taste is not exactly the same, due to the limited ingredients that are different in each place of residence, we will still be curious about the various foods that are displayed on the internet.
It would be great fun to make food that has a beautiful appearance with eye-catching colors. I often adapt recipes that have beautifully colored results, and I can get the main ingredients from those recipes easily at a price that is not too expensive.
This time I made fried tofu that had been marinated with beet juice before. This is the first time I've tried processing beets. I'm afraid the taste of beets is too strong if I eat beets directly. So I varied the beets into a juice and mixed it with the tofu.
Honestly, this recipe is inspired by the vegan salmon I found on the internet. But I made a mistake. Instead of looking like pinky salmon, I actually made the tofu too purple because I soaked the tofu for a few days too long. Oh, my bad.
Saving tofu with beet juice
I used to buy tofu to cook a few days later because the market was far from my house. Usually, I store tofu by storing it in water which is then placed in the refrigerator.
This time it was a different matter. I involved beets to make the tofu a nicer color. I had expectations for the tofu to be pink like salmon which was lovely. So, I started making beets into juice.
Then, I put the thinly sliced tofu into the beet juice. At first, I just wanted to marinate for about an hour. But because I have urgent business that requires me to travel, I ended up storing the marinated tofu in the refrigerator.
At first, it all looked good, with beautiful bright colors. We can also see the texture of the beet on the surface of the tofu. A few days later, I removed the tofu from the beet juice. Then, I got a purple tofu color. Of course, this made my expectations fall. I failed to get an almost salmon-like color, but I didn't mind that at all. I still have the lovely tofu. Just that.
Frying Tofu
After getting the tofu that has been marinated, I heat the oil to fry the tofu. Make sure the tofu does not contain a lot of water after being marinated in the beet juice.
Fry the tofu on both sides. To be honest, at this stage I was afraid the tofu would burn because I wasn't used to colored tofu. I have to be very careful about this.
Then serve the tofu while warm. If the tofu cools, it will make the tofu taste sourer and the texture will no longer be as soft as when the tofu is cold.
The results of this marinated tofu look very good. This is suitable as a menu to increase the color of a plate. Also, I think it's a great alternative to storing tofu in the fridge, with the healthful beet juice.
I hope you guys like my variation this time about beautifully colored tofu marinated with beet juice. Have fun!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All pictures were taken using iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009