Tofu Testimonial

I'll admit it. I love tofu. I am one of those tofu-eating gals who talks about her tofu, kale, kabocha squash and other unlikely foods like they were some long lost lover.

I've heard my Team Tofu cohorts say to the unconverted, "you just need to know how to cook it." Are they ever right.

It's taken me a few years, but I have finally mastered the art of the soybean curd. There are a few non-negotiables when it comes to cooking and eating tofu.

1. An open mind. At one of my Cooking Matters classes last week, I had some vegans in the group. We altered our recipe and made a small tofu lasagna to accompany our traditional vegetable lasagna. Everyone tried it, counter to my expectations. The vegan loved it, but the most unlikely suspects ALSO loved it. (Well, at least they said they did. But in my defense, their plates were cleaned and there were no piles of crumbled tofu lasagna under the table.)
2. A good quality tofu. I just tried Vermont Soy tofu, firm-style after not buying it for a couple years. What a high-quality product! The texture was more "meat-like" than the brands I buy at the grocer.
3. Squeeze it. Get rid of as much of the water as you can. I swear by Janel's Slice, Freeze and Squeeze method.

4. Pan sear it in a saucy glaze. I used Terry Walter's ginger lime glaze. Mmm. My overzealousness led to a slightly burnt tofu, but it still was far superior to any I've ever cooked up to that point.

Question of the Day: Are you on Team Tofu or still on the fence?