My original experience with tofu wasn’t pleasant. In fact, it was the opposite of pleasant. Like so many other culinary creatives, the first time I tried tofu it was a sopping mess of spongy, gelatinous white stuff, smothered in some kind of orange sauce. It was gross.
It wasn’t until years later – special thanks to a vegetarian friend of mine – who enlightened me to the greatness that is tofu. Sure, the first time I had it it was gross, but to be fair, so many other dishes can be unappetizing as well. Have you ever had a steak cooked to the wrong temperature? Or maybe a bowl of rice that was soggy, gloopy or crunchy like nails? Perhaps you’ve burnt the olive oil in your pan and left an unattractive smokiness in a dish? You wouldn’t swear off these dishes based on one bad experience, would you? You’d go back, try it again and this time, get it right. Well, that’s exactly what I did with tofu.
And as it turns out, tofu ain’t gross. It’s delicious. And when cooked properly – just like steak, rice or heated oil – can really take a dish to new heights!
But what exactly IS tofu you ask?
Tofu is simply bean curd from soy milk. Think of it kind of like the curds you get from cow’s milk, but veggie. There’s a variety of “firmness” you can get tofu in from silken to extra firm, and everything in between. It’s wicked high in calcium and protein and if you look for the Organic symbol, you can avoid the GMO varieties. It’s a staple in most Asian cooking but here in America, it’s been a source of protein for meat eaters and vegetarians alike! Meatless Monday just got a whole lot easier.
The great thing about tofu is that it takes on the flavor of just about anything you put with it. I particularly like to saute it with lime juice and a small splash of sesame oil and then chuck in in a stir-fry or sub it for beef in my spaghetti sauce. If you crisp it up in a pan (just like you would cut up chicken), it doubles as a meat protein in spring rolls. OR you could whip up a soft variety of tofu for a vegan friendly mouse/custard or include some in your morning smoothie.
So you see, depending on what you want to do with it and which flavor profiles you pair with it – you have an ingredient that works as an appetizer, main dish or even dessert. For any meal. Asian, Italian, Sweet, Savory… There aren’t many ingredients that can morph themselves (with a little help from you the chef of course) into every meal, every coure. How amazing is that??
Here are 53 – count ’em: 53 – Brilliant Ways (and which kinds) you can cook up tofu and make it a regular guest at your kitchen table.
Do you like tofu? How do you cook it? What’s the best way to eat tofu? The worst? Share your tofu experiences with us in the comment section below or on Our Facebook Page!
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