I don’t eat tofu often but it is something I like to keep on hand. I always find a way to use it before the expiration date. I eat tofu for the nutrition and not for the taste. It isn’t exactly bursting with flavor. It is often said that tofu takes on the flavors of whatever it is cooked with. I’m not convinced that tofu absorbs flavor. Flavors don’t seem to stick to it.
Try this: Next time you have a dish which contains chunks of tofu take out a piece and eat it by itself. It tastes like tofu… which is, not much. It is probably more accurate to say that tofu can be hidden in any dish. In other words tofu won’t detract from the other flavors.
Now you probably think I dislike tofu! I don’t. I just see it as a filler. A filler with nutritional value. I am probably alone in this opinion and should probably brace myself for the coming onslaught of hate mail. (I am not afraid).
Today I used tofu in a stir-fry. Started by stir-frying onion, garlic, thin slices of fresh ginger and small cubes of tofu with a drizzle of toasted sesame oil.
For seasoning I used celery seed, smoked paprika, onion powder, garlic powder, black pepper and salt.
I kept the pan hot at medium temperature and stir-fried until the onions and tofu cubes started to brown a bit.
After removing the tofu from the pan and setting it aside, I added a little sesame oil (to the same hot pan), chopped purple onion, purple cabbage and shredded carrot.
After a few minutes I added precooked red rice and then the tofu which had been set aside.
It goes without saying (or should) that flavor checks are done throughout the cooking process and adjustments for salt etc. are made. I am notorious for failing to mention that.
This dish was deliberately not flavored to reflect any particular world cuisine. It was just a stir-fry. A pretty good one, at that.