All Tofu is Not Created Equal
I’ve been going much more plant based. In fact, right now I’m not eating any animal products. That’s another story though. This one is about tofu.
The first time I ever used tofu, it was completely disgusting and it was a very long time before I even considered using it again. It was mushy so I stir-fried it thinking it would firm up. It was like eating jello that tasted like paste. Yuck!
Many years later, when I shared that story with a friend, I was told that all tofu is not created equal and I probably used soft tofu instead of firm. OK, I gave the firm tofu a shot. Still not good. I did however notice at some point that there was also super firm tofu… Now we’re talkin!
That did it! Super firm tofu is my choice for stir fry. The other night I marinated some in a little soy sauce and ginger. Yummy!
I also discovered that soft tofu has it’s purpose as well. It’s fantastic as a base for a creamy soup, dip or dressing. I’ve made a ranch style dressing with it, pasta salad dressing & an amazing tomato soup. Really, you can use it for anything you’d use plain yogurt for except it heats up better & doesn’t add that sour flavor.
In any case, if you’ve tried tofu and didn’t like it, consider how you’re using it because all tofu really is not created equal.
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