i don’t like tofu. well, i didn’t. tofu is too often served bland and mushy…or worse…flat out flavorless and sliiimy.
whenever i’ve ordered a vegetable dish from one of berkeley’s many thai restaurant that automatically come dotted with chunks of the stuff, i’ve woefully elected to push it off to the side of my plate. woeful, because i feel like i’m the last person on the planet, or at least planet berkeley, to get on board with the soy revolution. meanwhile friends and family far and wide love the stuff. they can eat it day or night, silky or firm, scrambled or fried.
but now that i live in china and have vowed to largely steer clear of red meat and poultry after my six-months hamburger-fest in London, i’ve had to reconsider tofu. i’ve resolved that the key to liking tofu is to cook it yourself. this way you have full control over texture and flavor. empowered with a short pantry list of spices and bottles, and the knowledge gained from one session of vegetarian cooking class with chef chunyi in beijing, i think i’m prepared to admit that i am a convert. and i love tofu!
so as my way of saying thanks to the tofu gods, i’m sharing my three favorite tried-and-true recipes customized to the tastes of a former tofu hater that i literally devour and actually CRAVE. if you’ve ever hesitated to eat it, tried it and hated it, or just freaking love it already, you should give these easy peasy tofu dishes a try. i wouldn’t push tofu on anyone, but i have to say, if you don’t try it you’re missing out!
please just don’t get me started on soy milk.
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note: all three recipes call for 500g of firm tofu. drain the water, wipe off the tofu and slice into bite sized rectangles about the thickness of three quarters stacked together.
also, if you don’t cook asian food often, never fear! you should be able to find all of the spices and other new-to-your-pantry ingredients (italicized in the recipes) in the “asian foods” aisle of your grocery store, or you can have more fun and go shopping at your nearest asian market. it will add another dimension to your cooking routine.
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Five Spice Baked Tofu
- chop 1 tablespoon ginger
- arrange slices of tofu in a bowl
- add 2 tablespoons of rice wine and 2 tablespoons soy sauce
- add ginger, and sprinkle in 1 teaspoon sugar and 1 (generous) tablespoon of five spice blend
- cover the bowl and give a shake to make sure the marinade covers tofu
- let sit covered for 30 minutes
- arrange slices onto oiled baking sheet and bake at 250C for 20 minutes
- chop a handful of green onions
- check on the tofu, flipping over slices if needed and sprinkle on onions
- back another 10 minutes or until tofu is lightly crispy
- serves two, and goes great over rice and alongside any side of greens you like
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Spicy Panfried Tofu
* this recipe is best to make in a well ventilated kitchen as it can get smoky!
- heat 2 tablespoons of vegetable or sunflower oil in a wok (if you don’t have a wok, use a large frying pan)
- arrange all the slices of tofu in the wok, being careful not to let hot oil splash you
- move the oil around in the pan until the first side of the tofu gets lightly fried
- flip the tofu and let pan sit until second side is done and remove from wok setting aside on a separate plate * ideally the tofu is toasted/crispy but not oily
- chop 1 tablespoon ginger, 1 tablespoon garlic
- add a touch more oil into the wok, 2 tablespoons of broad bean chile bean sauce and throw in the ginger and garlic and stir around for a minute or two
- add 2 tablespoons of rice wine, 2 tablespoons of soy sauce, about half a cup of water and a sprinkle of sugar
- dump in the tofu and coat with the sauce
- cover and let cook for 8-10 minutes or until the liquid is mostly gone from the sauce
- uncover and add chopped green onions or leeks before serving
- serves two and delicious when served over egg noodles
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Cumin Ginger Panfried Tofu
- arrange slices of tofu in a bowl
- add 2 tablespoons of rice wine and 2 tablespoons soy sauce
- cover the bowl and give a shake to make sure the marinade covers tofu
- let sit covered for 30 minutes
- chop 1 tablespoon ginger, 1/2 tablespoon garlic, and 1 tablespoon green onions
- heat 2 tablespoons of vegetable o
r sunflower oil in a wok (if you don’t have a wok, use a large frying pan)
- arrange all the slices of tofu in the wok, being careful not to let hot oil splash you
- move the oil around in the pan until the first side of the tofu gets lightly fried
- flip the tofu and let pan sit until second side is done and remove from wok setting aside on a separate plate * ideally the tofu is toasted/crispy but not oily
- add a touch more oil into the wok, add ginger, garlic, green onions - sprinkle in 1 (generous) tablespoon of cumin powder and 1 teaspoon chili powder or cayenne pepper
- add the panfried tofu, stir until tofu is covered and let simmer for 2 or 3 minutes - add a touch a sesame oil and voila! - serves two and is delicious over rice with any simple side salad NOW IT’S TIME TO GET COOKING!
