Tofu need not be the enemy. A few small cubes in a soup can add some protein to a vegetarian soup that isn't beans.
Raw tofu has virtually no flavor. If you use it, combine it with something that has a strong flavor to make it taste good.. This is why it works so well with miso; the bitterness of the soup imparts some flavor to the cubes, balancing both out.
You can fry tofu with or without battering. The best option is quarter-inch steaks fried in just enough oil to cover one side, and then fried to golden-brown goodness on both.
A neat trick is to take advantage of tofu's ability to soak up flavors. This means that you can fry it in the oil of cooked meats and it will take on their flavors. Not a solution for vegetarians, but nifty for marrying a bacon flavor to a different texture.
Tofu also takes spices well. This gives you all sorts of options, such as frying off cubes with cajun spices for a different kind of crouton.
Raw tofu has virtually no flavor. If you use it, combine it with something that has a strong flavor to make it taste good.. This is why it works so well with miso; the bitterness of the soup imparts some flavor to the cubes, balancing both out.
You can fry tofu with or without battering. The best option is quarter-inch steaks fried in just enough oil to cover one side, and then fried to golden-brown goodness on both.
A neat trick is to take advantage of tofu's ability to soak up flavors. This means that you can fry it in the oil of cooked meats and it will take on their flavors. Not a solution for vegetarians, but nifty for marrying a bacon flavor to a different texture.
Tofu also takes spices well. This gives you all sorts of options, such as frying off cubes with cajun spices for a different kind of crouton.
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