Today I wanted to share the super easy Asian tofu recipe from last week’s soba noodle salad. This “recipe” is courtesy Michael, since he has always been better than me at making tofu (and potatoes). I happily concede that fact, because it means that sometimes he cooks it for me, while I put up my feet and browse Reddit (that’s more a fantasy – usually we cook together).
You’ll notice the recipe uses very specific terms like “splash of”, or “dash of” (though for some reason he gave me a specific measurement for maple syrup). Let your eye be your guide – my own interpretation of a splash would be something like 2 tablespoons, so don’t hold back – be generous with everything, because tofu is naturally bland and needs lots of flava.
This Asian tofu functions happily as a stir-fry or noodle topping, as a side dish to veggie sushi, or alongside rice. Basically anything remotely Asian you happen to be cooking, this’ll probably taste good with it. Maybe not Southeast flavors so much, but definitely Chinese, Japanese, and even Korean – this would be amazing atop a bowl of bibimbap.
I like to think that by now, tofu has shed its reputation of being despicable and bland – many people, meat eaters included, eat and enjoy tofu nowadays, which makes me happy. Usually, it’s not poor tofu’s fault. Usually it’s just poor seasoning and preparation.
I’ll end today’s blog post with a quick story of Michael’s University days, back when the food of his campus rated as the worst in the country. He decided to spend one week as a vegetarian, just for fun. The regular food was bad, but the vegetarian option was literally a slab of unseasoned tofu. Who does that? Needless to say, he didn’t walk out of the experience feeling any love for tofu (or vegetarianism).
(He re-visited the campus recently, nearly a decade later, and the food there is leaps and bounds better than it was. The kids of today are lucky – tons of stir-fries, salads, burgers and etc., and non-garbage tofu.)
The moral of the story is to eat delicious food. Happy Wednesday!