This Can't Be Tofu! by Deborah Madison

Author:Deborah Madison [Madison, Deborah]
Language: eng
Format: epub
ISBN: 978-0-7704-3387-1
Publisher: Crown Publishing Group
Published: 2012-05-08T16:00:00+00:00

1. Combine the water, kombu, mushrooms, scallions, and carrot in a soup pot. Bring to a boil and simmer, partially covered, for 15 minutes. Remove the kombu and set it aside to dry. You can use it again.

2. Add the soy sauce, sesame oil, mirin, and salt to taste. Simmer 10 minutes more. Remove the mushrooms and set aside, then strain. Taste and add more salt or soy, if needed. Discard the stems of the mushrooms and reserve the caps to use in miso soup or in another dish.

STIR-FRYING AND SAUTÈING are two methods that utilize high heat and rapid movement of the ingredients. Because tofu is so delicate, I nearly always fry, brown, or simmer it first so that it won’t disintegrate during this lively cooking action. Precooking firms the proteins in the tofu, rendering it a little less prone to fall apart. And as a side benefit, when browned, the flavor of both the tofu and attendant seasonings is likely to be heightened.

Stir-fried tofu, in combination with a vegetable or several vegetables, as in the Lohans’ or Buddha’s feast, is a common menu item in Chinese restaurants. You’ve undoubtedly encountered it before and may even have a number of recipes for tofu stir-fries in your repertoire, or in cookbooks that you own. Ginger and garlic are nearly always at the base of a stir-fry, but there are other approaches to take when it comes to seasoning stir-fried or sautéed tofu. Southeast Asian ingredients, such as tamarind, lemongrass, and lime; Indian spices, such as cumin and turmeric; and Western herbs, such as parsley and marjoram, are all effective flavoring agents. This selection is intended to expand your seasoning horizons.

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