Conquering Tofu

Tofu seems so simple. I found a relatively concise, if somewhat unappealing, definition at soyfoods.org:

Tofu: Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh, hot soymilk with a coagulant. Tofu is a bland product that easily absorbs the flavours of other ingredients with which it is cooked. It is rich in both high-quality protein and B-vitamins and low in sodium.

Mmmm...curdled soymilk with coagulant. Of course, tofu, when prepared well, is totally delicious. Even raw tofu has (to me) an appealing fresh, bland flavor that is full of promise. But it is notoriously difficult to prepare well.

Since almost every post on this blog has been about cake*, I decided it was time to go back to basics and approach some vegan staples. Understanding the building blocks of vegan nutrition is what makes it possible (and enjoyable) to go, and STAY, vegan. So...on to tofu!

One of the first things to know is that there are two main types of tofu: silken and regular. Silken tofu has a softer (hmmm...silkier) consistency than regular tofu and will fall apart if not handled carefully. Silken tofu is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the same ingredients, but they are processed slightly differently, and are not (usually) interchangeable.

Silken tofu can be prepared in entrees (I often have really lovely silken tofu in garlic sauce at our local Thai restaurant), but is more often used in desserts and baking. My killer brownie recipe involves silken tofu. A box of silken tofu blended with frozen strawberries, soy milk, and agave nectar makes a delicious smoothie. But, in this post, I will be discussing regular tofu.

There are oodles of recipes available on the interwebs if you're interested in searching for them. Most of them require that you drain and press the tofu before beginning. Few actually explain what this means. Here's a quick tofu pressing primer:

Remove your tofu from the package and place on top of a few folded paper towels on a plate. Place another folded paper towel on top of the tofu, then carefully place a small cutting board on top of the tofu. Sometimes I use a small hand weight or a book - use whatever you like to gently press the moisture from the tofu. Check on it a few times - you may need to swap out fresh towels at some point. If you like, you can also use a clean kitchen towel (it's greener). I have the best luck when I press the tofu for over an hour, but you should have adequately drained tofu after 20 minutes or so.

Tofu is kind of like a sponge for flavorful sauces, and if the water stays in the sponge, it can't absorb much else. You've got to squeeze out the water so you can replace it...with deliciousness.

You are now ready to use your tofu in a delicious tofu scramble or maybe you could bake tofu for sammiches.

If the idea of pressing tofu just makes you want to scream, you can try this delicious dinner recipe that uses regular ol' firm or extra-firm tofu that requires no pre-pressing at all. I like this with steamed broccoli and brown rice - it's healthy, and you will want to slather this delicious sauce all over everything. You can skip the Korean hot pepper, or substitute togarashi for it (it seems to be slightly easier to find in the Asian cuisine aisle of the grocery store). However, I encourage you to find and visit an Asian market, 'cause they are every vegan's friend. There is so much inspiration to be found there. Anyways...here's this super-tofu recipe, which we'll call, "Soft Warm Spicy Tofu", based on a recipe I had at a Korean restaurant once. This is as close as I could get to that superbly prepared deliciousness.

Soft Warm Spicy Tofu

• 1 package firm tofu
  
• 1 teaspoon chopped garlic
• 1/4 cup chopped scallion
• 2 teaspoons toasted sesame seeds, slightly crushed (you can do this with a rolling pin)
  
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar

Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.

Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).

Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

I really recommend some veggies and some sort of complex carbs to complete this meal. I'm dying to try it with soba noodles and baby bok choi. Or just a bag of frozen broccoli, cauliflower and carrots? Oh, the possibilities.

* I don't really see this as a problem, actually.