Tag: tofu

Uncanny Kani

It’s no secret that “crab” (AKA “kani“) in your California sushi roll is anything but. Surimi has been the go-to crustacean imitation treasured by restaurateurs for its low cost, and touted by nutritionists as being higher in protein than the real deal. While that may be true, let’s not forget what surimi really is: cheap, highly processed white fish (typically pollock) with added sugar, color, preservatives, and fillers. If you’re looking for a healthier or more ethical choice, that really doesn’t fit the bill.

You know what always gets high marks for nutrition, sustainability, and versatility? Tofu! It’s the other, other white meat that is the chameleon of the plant-based protein world. Most people think of it as a meat substitute, but let’s not forget that it works just as well to curb seafood cravings of all sorts. In this case, super firm tofu is strong enough to withstand a fine julienne cut, reminiscent of the shredded, stringy texture of torn surimi.

What’s the best tofu to use in kani salad?

Super firm tofu is my top pick, since it’s ready to use right out of the package, no draining needed. If you can’t find this, extra firm is also great after pressing for 10 – 15 minutes. This helps remove a bit more of the water and create a more compact texture. My favorite brands include:

Tofu alone isn’t enough to complete the illusion, of course. Super chewy sweet potato glass noodles, better known for their role in Korean cuisine to make the most toothsome jap chae, adds the perfect bouncy bite. Nori, everyone’s favorite toasted seaweed sheets, incorporate a subtle oceanic note. It’s not hard to replicate the flavor since surimi is relatively bland to begin with.

How can you serve kani salad?

Kani salad is an excellent starter for any meal. Since it’s very high in protein, you could also make it the main course and serve it as an entree salad. If you wanted to dress it up more, you could add it to:

Tossed with crisp fresh vegetables and coated in creamy mayo dressing, this kani salad might look a bit different than the one served at your local Japanese restaurants, but the eating experience is sure to satisfy.

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Hannah (BitterSweet)3 Comments

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.

Hannah (BitterSweet)1 Comment

Nugget of Wisdom

I’ve never met a plant-based nugget I didn’t like. While the war over fast food nuggets wages on, I’m perfectly content to stay home and indulge my love for these savory snacks quietly, without controversy. No matter the “meat” of the matter, homemade will always win this fight. From nutrition to flavor, there’s just no comparison.

That said, I do have a clear favorite among the multitudes of contenders. Protein-packed organic tofu might seem like an old fashioned choice, but that’s certainly not the case when Hodo is in the kitchen. Slow-cooked in bold spice blends to infuse incredible flavor before frying them up for a chewy texture, both the Chinese 5 Spice and Thai Curry Nuggets are ready to eat right out of the package. Of course, there are even greater rewards in store with a little extra prep work.

These crispy, crunchy, compulsively munchable morsels will convince anyone that Hodo is the only way to go. Simple pantry staples transform into restaurant-quality breading for an amber brown, boldly seasoned crust. Thick and satisfying yet surprisingly light, that exterior coating reveals an impossibly moist and juicy golden nugget within.

Just what makes them so meaty? They’re close relatives to tofu puffs, which have been fried as a way to push excess water out, creating an incredibly chewy, dense structure within. This also makes them incredibly absorbent, which is why the flavors of curry or 5-spice make such a bold impact in any dish, even after they’ve been simmered or stewed with other ingredients, or in this case, encased in a shatteringly crisp shell of seasoned breadcrumbs.

Plus, they’re shockingly low fat. Just a light spritz of olive oil will set the finish like a sheer lacquer will seal in the fine details on a masterful work of art. Piping hot and fresh out of the air fryer, it’s hard to believe but these beauties are baked for a grease-free finish. Aside from just eating them straight up as perfectly poppable finger food, the options for adornment are endless. Consider the following:

  • Dipping options: maple mustard, ketchup, teriyaki sauce, marinara, ranch dressing, buffalo sauce, sour cream and onion dip
  • Serving options: sandwiches, tacos, pizza, wraps/burritos, waffle toppers, salad mix-ins
  • Plated entree accompaniments: rice pilaf, steamed vegetables, roasted potatoes, buttered noodles, sauteed greens

That’s just the start! Make them your own with your favorite flavors. There’s truly nothing that doesn’t pair well with a such universally satisfying taste sensation.

Picky kids, tofu-haters, staunch omnivores, and health food vegans alike will be won over with one bite. Who needs takeout when you can much do better at home?

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Hannah (BitterSweet)5 Comments

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.

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Hannah (BitterSweet)3 Comments

Lettuce Feast

Don’t lose your cool as temperatures rise. There’s no need to sweat the details in the kitchen or the dining room when you could whip up an easy, breezy, no-cook meal in minutes.

Equal parts spicy and refreshing, each crisp bite will wake up your senses with an invigoratingly spicy, creamy almond sauce. Staying perfectly chilled with a refreshingly juicy, sweet and savory mango-tofu salad, the combination of tastes and textures can’t be beat.

Swaddled in fresh lettuce leaves, you don’t even need to break out the forks or knives. It’s a party starter, last minute meal, and relief from the heat all in one.

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Hannah (BitterSweet)6 Comments