These easy upgrades will transform the healthy vegetarian staple from filler to the main event.
Ali Slagle
Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavour is mild, tofu is anything but blank. It brings plenty to the plate: a subtle nuttiness, a sweet milkiness and, with some cajoling, crispness. Here are seven ways that the artist-cook in each of us can bring out its full potential.
1. Season it with soy sauce
While sprinkling tofu with salt coaxes out its flavour, soy sauce can do more. Drizzle patted-dry tofu with soy sauce for seasoning, savouriness and texture. Whether you cook tofu on the stovetop or on a sheet pan in the oven, the soy sauce’s sugars will caramelise into an alluringly crisp, golden crust.
2. Grill it
Baking tofu is a meandering journey to possibly floppy or possibly tough tofu. The grill is a more direct sprint, requiring just 15 minutes to char the exterior but maintain a custardy middle. Even a short stint is beneficial: crisping tofu’s edges and concentrating any marinade.
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3. Toss it into salads
That carton of supermarket tofu doesn’t need to be cooked to be enjoyed. Cut or scooped right from the package, both firm and silken varieties can provide a delicate, cooling, almost milky pause in salads – much like a dollop of ricotta or a drizzle of creamy dressing. Contrast the cold, curdlike tofu with the assertive and crunchy: chunky peanut butter, a spicy soy sauce dressing, sizzled garlic and ginger, and more.
4. Scoop it into soups
While scoops of silken tofu in a bowl of soup can look like icebergs, they’re anything but. Silky, warm and wobbly, they break apart at the swipe of a spoon, adding a different kind of softness. You can heat the silken tofu in the pot for a few minutes, or scoop it directly into bowls and pour the soup over top. Either way, it will gently absorb the broth’s warmth and flavour.
5. Tuck it into a sandwich
A slippery slab of tofu might not look like it can be fried, but neither does a chicken breast – and both can, happily. Dunk extra-firm tofu in a combination of wet and dry coatings, then fry it in hot oil. It’ll emerge craggy and golden, just like fried chicken or steak. You could serve it alongside a green vegetable, but it shines in a sandwich: Stack the fried tofu onto buns with mayo, pickles and shredded cabbage or lettuce. Take a big bite and let the shattery tofu give way to its soft centre.
6. Crumble it up
Free tofu from right angles and crumble it into small pieces so all its craggy edges soak up seasonings. Tofu is made of curds of soy milk, making it easy to break apart into pieces that resemble minced meat using just your fingers or a wooden spoon. As they sizzle in oil, their water will wick away; they’ll get thirsty – ready to drink up whatever assertive ingredients you toss them with, including ground spices, dried chillies, soy sauce and tomato paste for a savoury sizzling taco filling.
7. Whip it into dip
For its last magic trick, tofu will whir into an ethereally light, fluffy dip. This sorcery works with all firmnesses, from silken (for a silkier sauce resembling thickened cream) to extra-firm (for something closer to ricotta). Just like any dip, you can give a tofu-based one a spicy, herby, savoury or other personality by blending in other ingredients. Eat it with crackers, bread, or crudites – or spoon it onto a platter and pile roasted vegetables or a salad on top.
New York Times
