Monday, September 17, 2007

What the heck do you do with...Tofu

The eternal love of vegetarians, and the undying hatred of everyone else is usually heaped upon this soy based product. Ask any meat eater and they will instantly ask you why? Why would you subject me to eating this, when I could have had meat. Chicken, beef, veal, pigeon, anything but Tofu. But ask a vegetarian and you will hear them talk about the variety of different tofu's, and how versatile of an ingredient it is. I tend to fall in the middle camp. As a meat eater, I would much rather have a dish made with meat than tofu, but I can appreciate tofu as a nice way to add texture and depth to a dish, or even to stand out on its own. Like chicken, tofu is very flexible and lacks in a distinct taste which is why it is often paired with strong flavors like chili, ginger, garlic and curries. Adding smoked tofu to pad thai is delicious, or mixing it into a vegetable curry works really well too. Many Japanese foodmarts will also sell marinated tofu with hot chili spices. Heck, softer tofu can even be used to make some desserts where you would never even know soy was being used.

So to those who say no to tofu, I say, give it a chance. It tastes like whatever sauce it's served in, and is quick and easy to make.

Favorite Preparation: Grilled tofu with a carrot ginger vinagrette at Rice

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