How to Turn Your Taste Buds on to Tofu

It's easy to understand why we should consume tofu from a nutritional standpoint. It's low in calories, cholesterol-free and a good source of protein. Unfortunately, good nutrition doesn't always dictate what we eat. We want something that tastes good. We want flavor!

Regardless of how "healthy" a food is, if it isn't taste bud friendly you can be pretty sure you'll have plenty of leftovers. And there lies the problem with tofu. It has no flavor. It does, however, have potential.

Tofu's flaw is in fact it's greatest asset. It doesn't alter the taste of your dish but instead takes on its flavor. Understanding tofu's talent for absorbing the flavors of surrounding ingredients is the key for creating delicious servings of tofu.

Soft or silken tofu, when blended with other ingredients, can be used to create a variety of scrumptious smoothies, creamed soups and desserts with fewer calories and less cholesterol than milk-based recipes.

Firm tofu, when sliced or cut into cubes, can be added "as is" or deep-fried to stir-fries, stews and soups as done in Asian countries like Indonesia and Malaysia. Their culinary expertise extends way beyond just "finding a way" to use tofu for its health benefits. In Asian cuisines tofu is a commonly used ingredient. Which isn't all that surprising considering Asian cooks have had thousands of years to "perfect" its use. Their home-style recipes represent best what tofu has to offer our taste buds. If you're still not convinced that tofu can be taste bud friendly, try these recipes. Mari Makan!

Tahu Sambut

Ingredients

4 pieces firm tofu

Salt

Oil, for deep-frying

1 cup finely shredded cucumber

1 cup bean sprouts

Directions

Slice tofu into triangular pieces and blot dry with paper towel. Rub exterior with salt. Heat oil in a wok or other suitable pot for deep-frying. Fry tofu on all sides until crisp and golden brown. Drain on paper towel. When tofu is cool enough to handle make a horizontal slit on the cut side of each piece of tofu to insert filling into.

Blanch bean sprouts. Rinse them under cold water. Mix with shredded cucumber and gently stuff into tofu pocket. Serve with chili sauce.

Mee Goreng

Ingredients

2 tbsps. soy sauce

2 tbsps. tomato ketchup

1 tsp. salt

2 tsps. sugar

6 dried chilies, soaked in hot water for 15 minutes to soften

5 shallots, roughly chopped

5 cloves garlic, roughly chopped

1 tsp. crumbled shrimp paste

4 tbsps. oil

2 pieces firm tofu

3 tbsps. oil

1 onion, halved lengthwise and thinly sliced

4 cloves garlic, chopped

½ cup chicken, cut into thin strips

½ cup medium sized shrimp, peeled

2 cups, sliced cabbage

3 cups pak choy or spinach leaves, chopped in 1 ½ inch lengths

1 lb, fresh wheat noodles

2 eggs

2 tbsps. shallots, thinly sliced and fried

2 tbsps. sliced scallions

1 lime, cut in wedges for squeezing over noodles

Directions

Combine soy sauce, tomato ketchup, salt and sugar and set aside.

Finely grind drained chilies, shallots, garlic and shrimp paste in electric blender to a smooth paste, if necessary you can add a small amount of water. Heat 4 tbsps. oil in a wok and fry chili mixture over low heat until cooked and oil separates. Transfer to bowl and set aside.

Cut tofu in half and blot dry with paper towel. Heat 3 tbsps. oil in a wok over medium heat and fry tofu on all sides until golden brown. Lift tofu out and drain on paper towel. When tofu is cool enough to handle cut into ¼ inch slices.

Add sliced onion and chopped garlic to wok and stir-fry for 2 minutes. Add chicken and prawns, stir-fry for 2-3 minutes. Add sliced cabbage and pak choy, stir-fry for 2-3 minutes. Stir in chili mixture and tofu, stir-fry for 2 minutes. Add soy sauce mixture and noodles, stir-fry for 3 minutes.

Spread noodles out over the pan, leaving a well in the center. Pour in 2 tbsps. oil and crack eggs into well. Stir to scramble the eggs. Allow eggs to set and brown slightly. Remove from heat and toss eggs with noodles.

Serve immediately garnished with fried shallots, sliced scallions and lime wedges.

Special Notes

Wheat noodles and shrimp paste (known as belacan in Asia) should be readily available at Asian Food Stores. Before using the shrimp paste, you must toast it over a flame until slightly darkened. While it enhances the flavor of the dish, if unavailable, it can be omitted. If you can't find the wheat noodles either, you could substitute with Maggi or Ramen instant soup noodles minus the flavor packet, which have first been boiled for two minutes. If using the instant soup noodles omit adding them until the very end.