Tofu. What’s all the fuss?
“The Chinese called the dish dofu (do=curdled; fu=bean), a name as basic as the nutrient it described.” – Night Kitchens Judith Thurman, The New Yorker. August 29, 2005.
Tofu Sichuan Noodle Soup
Firstly, Tofu is the same as beancurd.
It originated in China 2 millennia ago and made its way to Japan some centuries later. Made from dried soybeans soaked and ground in water before being cooked and pressed, Tofu is a high protein low calorie ingredient. It’s relatively inexpensive and in its basic form is flavorless. It comes in a variety of textures — silken (not pressed), block soft, firm, and extra firm , and now with added flavors such as smoke and teriyaki.
The best way to approach tofu is that it’s a great vehicle for flavor.
What’s the difference between silken and block Tofu?
- Silken tofu is as it sounds; soft, creamy and silky. Is is not pressed, but has a coagulant added to the container it is poured into for setting. Best for dishes such as Miso soup, Mapu Tofu – a braised Sichuan dish, vegan desserts, or as a smoothie ingredient. Slightly firmer silken tofu holds up more like Jello.
- Block tofu is pressed and has a grainy, firmer texture. The firm and extra firm can be chopped, sliced, or marinaded. Best for marinading, salads, sliced into wraps, stirred into curries and tossed into a stir fry.
How to make the most of Tofu
- Flavor, flavor, and more flavor! Boost your tofu by brushing with a quick marinade recipe below
- Grill and add fresh herbs to bring it to life in a wrap or salad
- Coat with corn starch and fry in a little hot oil to crisp up the outside for a stir fry
- Add small diced tofu to soups at the last minute as a quick protein boost. Try our Sichuan Noodle Soup.
- Add silken tofu to your morning smoothie. I always have frozen fruits on hand. Serves 1.
- ? Summer Sensation 1 cup of frozen summer berries, 4 oz (about 1/4 of a box) silken tofu, water or your milk of choice to loosen
- ? Black Forest 1 cup frozen cherries, 1 tbsp cocoa nibs, 4 oz (about 1/4 of a box) silken tofu, water or your milk of choice to loosen
- ? Tropical Awakening 1 cup frozen mixed mango and pineapple, 4 oz (about 1/4 of a box) silken tofu, coconut milk to loosen
- ? Peach Melba 1 cup frozen peaches and raspberries, 4 oz (about 1/4 of a box) silken tofu, 1/4 tsp vanilla extract, water or your milk of choice to loosen
Smoky BBQ Grilled Tofu & Summer Salsa
This recipe for Summer grilled tofu with salsa got buried in last week’s blog post for Smoky BBQ salmon but it deserves this post of its very own. If you’ve never cooked with tofu there’s a whole new world out there, and it’s not boring.
Leave us a comment below with your own favorites and we’ll try them out!
Smoky BBQ Grilled Tofu, Summer Salsa
Ingredients
- 2 tbsp light olive oil
- 1 Smoky BBQ blend
- 2 x 8oz packs firm tofu 1/2” slices
Salsa
- ? 1/2 English cucumber small dice
- ? 1” slice from a medium watermelon small dice
- ? 12 mint leaves finely chopped
- 2 limes juiced
- ? and pepper to taste
- favorite BBQ sauce if you like it saucy
Instructions
- I’m a small bowl mix the oil & BBQ blend, rub onto one side of the tofu slices
- Heat the grill to 400f
- Place Tofu naked side down on grill, cover with lid and leave for 6 minutes
- Flip for a further minute onto the side with the marinade
- Remove from grill, top with salsa
Notes
Zen Moment
“Engage all six senses. As you serve your and eat your meal, notice the sounds, colors, smells, and textures as well as your mind’s response to them, not just the taste. When you put the first bite of food in your mouth, pause briefly before chewing and notice its taste as though it was the first time you had ever tasted it…” Savor. Mindful Eating, Mindful Life. Thich Nhat Hanh & Dr. Lilian Cheung.
