How to Tofu

Oh no! Not tofu! Everyone's favorite food to hate no matter how many times we're told it's healthy. Just think of it as an edible sponge that soaks up flavors - well…maybe not, how about as a cheese made out of soymilk instead of cow's milk? That any better? OK. Guess not.

The problem is that packaged grocery store tofu, whether silken (soft) or firm, is just bad. Bland, and usually grainy. The solution: fresh (NOT packaged) tofu from your Asian grocery story. Whole different food - custard-y textured and delicious.

It's usually found in a vat covered with water and you fish out how many blocks you want. At home cover with fresh water changing it every day or two and use it soon, it doesn't keep too well. If it smells sour - toss it. Right before using it I pour a kettle of boiling water over it just to wash it - it's not absolutely necessary but it was sitting in an open vat in the store and I like to briefly sterilize its surface. But it is so much better than the pre-package kind that this extra step is worth it.

I often make this Traditional Chinese favorite (click on extended entry)

-MHF, guest blogger

Ma-Po Tofu

3 large blocks of fresh tofu from an Asian grocery cut into 1 or 1/2" cubes as you like (I go bigger)
1/4 lb ground pork or turkey (you can use 1/2 lb if you like more meat)
1 TB each: chopped ginger, garlic
1-2 tsp cornstarch
1/2 tsp ground Szechwan peppercorns
3 fresh scallions
Sauce:
1 TB shaoxing wine or dry sherry
1 1/2 TB light soy sauce
1 TB ground bean sauce (the Koon Chun brand - the best- just calls it bean sauce)
1 TB hoisin sauce (same sauce as Asian Eggplant entry, Jan 7)
1 tsp chili garlic sauce (same sauce as I used in the Asian eggplant entry, Jan 7)
1 TB Chinese fermented black beans, rinsed and lightly mashed with a fork

1. Sauté ginger and garlic very briefly with a tsp or 2 of oil, add the ground pork, stir fry until cooked. Add the sauce and about 1 cup water, allow to come to a boil.

2. Reduce heat. Gently add the tofu and heat through. As you stir, the tofu will break up a bit which is fine with me.

3. Mix 1-2 tsp of cornstarch with equal amount of water, add to sauce to thicken - can use 1 TB if you like it thicker. I always add ground Szechwan peppercorns about 1/2 tsp here. You usually find them whole and have to pulverize them yourself. I think it makes the dish.

4. Slice fresh scallions into thin diagonals. Add the white, cook 1 minute more, put tofu into a plate, and strew the green part over. Serve. Sometimes I sprinkle a bit of cilantro over too if I have it.

Yeah, the sauce is a bit of a hassle to prepare if you're in a rush, so I often make it up in quadruple the recipe and keep it in the fridge and then use it as I want. Meal in a minute.

-MHF, guest blogger