Does Tofu Just Need A Better PR Team?
Another meal featuring an ingredient with a somewhat questionable reputation…Tofu.
But after using it in a few dishes recently, I’m beginning to think tofu itself was never really the problem. It’s all about what you do with it.
For Glen’s lunch, I made a quick salad with Red Cabbage, Shredded Carrot, Spring Onion and Pak Choy, then marinated the Tofu in Gochujang (a spicy Korean bean paste), Soy and a little sugar before searing it and slicing it thinly over the top. A scattering of fried Shallots and crushed Peanuts finished everything off with some much-needed crunch. Using the leftover marinade for the much needed spicy dressing!
This one was technically for Glen, but I may have conducted a little quality control along the way. I’ve cooked with Tofu quite a bit recently and, much to my surprise, I’m becoming a proper convert.
Turns out Tofu isn’t boring. Some people have simply been doing boring things to it!
LYM🦩
