My First Tofu (2nd 1st)
After that I thought I hated tofu. Two nights ago I had a really bad tofu stir-fry that reminded me how much I thought I hated it. But I know that tofu is a lot like vegetables: People think they hate them because they've never had them cooked well. My dad claims to hate all cooked vegetables beyond corn and potatoes. But last Christmas when I sauteed green beans with olive oil and toasted almonds, he decided to try a few. "These don't taste like green beans," he said. I said that he was probably comparing them to the canned variety he'd had in the past. "No," he said. "These don't taste at all like green beans."
For me, good tofu doesn't taste at all like tofu, which, let's face it, has a serious consistency issue and no flavor when it's by itself. But silken tofu adds an interesting consistency and slightly nutty flavor to fruit smoothies. In hot and sour soup, the tofu takes on the lovely tangy flavors of the broth. And I love a good stir-fried tofu when it's crispy outside and silky inside, like the Coconut Curry Vegetables or Vegetarian Ma Po Tofu from P. F. Chang's China Bistro.
My question to you: Tofu or not tofu?