Tag: soy
How Do You Tofu?
Tofu is one of the greatest American success stories of our era. Bean curd never needed western approval to thrive; it’s been the staple meatless protein of Asian cultures since prehistory. Before it was trendy to eschew red meat, before veganism was a movement, tofu was the linchpin of Chinese imperial cuisine and Zen Buddhism alike. Initially rebuked, then taunted, and sometimes vilified, like any other foreign import, it finally has a place of honor in every US grocery store worth its salt.
We’ve overcome decades of misinformation to put tofu at the center of the plate. Most people now have reached at least some level of acceptance, and hopefully understanding that there’s more than just the bland base it begins life as. With the right seasonings and preparation, tofu can truly be anything you want.
That infinite versatility poses a new problem to tofu newbies: Where does one begin? From stir fries to chocolate mousse, this protein-packed bean cake can truly do it all. As such, I’ve accumulated a substantial number of recipes featuring everyone’s favorite original white “meat.” Here are my best recommendations for diving into the tofu pool… Although not literally. It’s still better eaten than applied topically.
Wordless Wednesday: Soy To The World
Xian Sushi and Noodle – Salt & Pepper Tofu
Saigon Quan – Basil Eggplant with Tofu
Nori – Tofu Teriyaki Bento
Mikuni – Saving Nemo Roll
Loro – Oak Grilled Edamame
Annyeong Korean Tofu House – Tofu Bibimbap
Wordless Wednesday: How Do You Tofu?
Blue Sushi Sake Grill – Vegan Black Dragon Roll
Loving Hut – Heavenly Salad
Ginkgo Sichuan Cuisine – Mapo Tofu
Dong Nai – Zucchini Noodles + Salt and Pepper Tofu
Bouldin Creek Cafe x Better Balance Foods – Mapo Tofu
Feeding Hungry Ghosts
What do ghosts eat? It feels like a silly question to consider, but at the same time, deadly serious. Presenting such offerings to the dearly departed shows respect, and more importantly, our lasting love. Like living people, I’d imagine that ghosts have diverse tastes, unique to every individual spirit. Whatever might have brought them comfort during their lives would undoubtedly be the best gift. Perhaps it’s sort of a test to keep their memory alive; if you hold dear such comparatively trivial details, surely you could maintain a better picture of the person as a whole.
In any event, what you feed the deceased varies depending on their culture, though I’ve heard that particular dishes are more auspicious than others. For example, did you know that the Chinese originally set out soft tofu for spirits, since it was believed that ghosts have long lost their chins and jaws, making it difficult for them to chew hard or crunchy foods. If there’s anyone I’d trust with this practice, it’s them; tofu first appeared in China around 220 BCE. If that’s not a proven track record, I don’t know what is.
As a person with terrible teeth, I can relate. Besides, once our ancestors have had their fill, the living are meant to enjoy the leftovers, so we should consider making something that everyone would enjoy. That’s why mapo tofu bao are ideal for celebrating the Hungry Ghost Festival.
Also known as the Zhongyuan Festival in Taoism and the Yulanpen Festival in Buddhism, it’s essentially the Chinese version of Día de los Muertos, when family and friends who have left this world come back to visit. To treat our guests of honor, I’d like to suggest these fiery little snacks that are pungent enough to lift the spirits, no matter what state they’re in.
Soft cubes of tender tofu luxuriate in a spicy sea of black garlic, fermented bean paste, and plenty of mala Sichuan peppercorns. Wrapped in a pillowy shell of steamed white bread, each bite practically melts in your mouth, exploding into fireworks of flavor. I wish I could lay claim to such a brilliant culinary innovation, but I’m just as happy to share Chez Jorge‘s brilliant formula, already fine-tuned and perfected.
It takes some time and effort to prepare, but considering the fact that your guests of honor have been waiting all year to drop in, I think it’s worth your time. Besides, the ghosts are fairly generous when it comes to sharing; you’ll be grateful for all the extras when the party’s over.
Braised and Confused
It used to be a running joke that my seal of approval was more like the kiss of death to any burgeoning product or brand. I’d fall madly in love, declare it to the world, and that would be the end of it. Overnight, packages would quietly disappear from shelves, replaced by something different entirely. The object of my affection would vanish into thin air, ghosting me like all the misguided suitors on Hinge.
Thus, another beloved product bites the dust. Hodo, my favorite tofu maker the world over, recently scaled back production of this rare treat, selling in only limited markets. While certain parts of the country remain unaffected, immersed in a wealth of soy-based delights as always, I find myself without access to some of my cherished favorites.
Photo by colin price
Braised tofu, tender yet toothsome, was affected by that merciless culling. Nutty, complex, and creamy firm tofu infused with a savory and sweet Chinese five-spice blend, its subtle nuances set it apart from the pack. Plenty of renditions exist in Chinatown, as a classic staple of the cuisine, but none care so much about quality ingredients as Hodo.
Heartbroken, the only consolation is the ease of DIY replication. Though instant gratification is now off the table, they’ve generously shared the secret formula to recreate this braised beauty at home.
Once seasoned, it’s ready to eat as is, adding heft and flavor in spades to any stir fry, salad, or platter of crudités, even. Flavorful and satisfying all by itself, there are far worse snacks than a few thinly shaved slices draped delicately over crisp cucumbers or slices of toasted baguette.
Braised tofu is dead; long live braised tofu! It’s up to us home cooks to carry the torch now.