Tofu – the unfortunate hallmark of vegetarian cuisine. It is usually your only protein option at many restaurants, where it is served deep-fried and smothered in sauce. I am trying to like tofu, I really am. I mean, really, what kind of self-respecting vegetarian turns their nose up at tofu? Despite all of the great tips and tricks I have read on so many other blogs, I still can’t seem to enjoy it when I make it for myself. I will shamefully admit that I like deep fried tofu in Thai curries, mostly because the crunchy outside hides the more gelatinous substance buried deep inside. If it’s not fried, I just can’t get over the texture.
I tried pressing it between plates and a few paper towels for 15 minutes to make it firmer. Then I soaked it in a dressing of rice wine vinegar, soy sauce, and orange juice so that it wouldn’t taste like tofu. I baked it in the oven until it looked browned. I served it over brown rice with a cabbage and broccoli stir fry inspired by this beautiful salad at the Daily Garnish. It looked beautiful, with the bright purple of the cabbage and the crispy brown from the rice and tofu. The result: edible. I still can’t get into tofu! The flavors were great, and the veggies and rice are great, but the still-jiggly lumps of protein are less palatable than I was hoping.
Maybe I didn’t press or marinate it long enough? Maybe I didn’t bake it long enough? Or maybe I am just meant to be a tofu-terrified vegetarian… Unless you can help!
Question: Have you ever made a fantastic tofu dish? Any secrets to share to help me get over my tofu texture aversion?