Tofu is processed food. Does that bother anyone?

Chef Bill’s Marinated Tofu Recipe

Tofu, tofu, I just don’t know how I feel about you. That’s not just a really cool rhyme but a real struggle. Tofu can be so controversial: it’s absolutely loved by so many vegetarians and old hippy types that it has become mainstream. Yet, it is a processed food that doesn’t really fit in with my “farm to table” food philosophy. I shop as locally as possible. I pick up my vegetables from the Farmer’s Market or from the local farmers themselves. I’m lucky enough to be able to source eggs, chicken and beef in my area. I am reluctant to cook with processed food, even something as versatile as Tofu.

In a lot of restaurants, Tofu is the go-to vegetarian menu item. Because it has a texture that is almost chewy, almost dense, almost appealing, it can be an easy meat substitute in non-vegetarian restaurants. Tofu is used quite frequently in many Asian cuisines mainly because of its high protein content, and because it can absorb and carry other flavors. And, to be honest, it really can be a fun ingredient to work with.

Now let’s talk about the proper way to handle tofu. Because tofu, which has little or no flavor of its own, benefits greatly from a quick marinade. Begin by leaving the tofu in a large uniform pieces, don’t crumble it because uniform pieces are much easier to sear. Just think of tofu as a sponge, first lightly press the tofu to expel excess water, and then use a flavor combination in the marinade that complements the other components in your dish. This is how a Chef thinks when envisioning vegetarian dishes, how do I balance a multitude of complex flavors and textures? That’s right Flavors and Textures.

These two ideas are what bring interest to vegetarian cooking.  A big plate of mushy vegetables may have health benefits, but they are boring to eat. Add texture - remember you only have teeth for part of your life so take advantage of them while you can! The next question is how to add texture to this, well how about searing, just like you would treat a piece of beef. Wipe off the marinade and dry the tofu slightly then sear in oil. Now you have just added a bunch of depth and flavor to your tofu along with a little extra texture which will help the tofu stand up to further handling.

These little tips will definitely improve your tofu, but at the end of the day, wouldn’t something a little less processed be a better option? That is the Chef’s dilemma.

Here’s a quick recipe to marinade and sear your tofu and it’ll be ready to add to a nice stir fry.

Chef Bill’s Marinated Tofu

1 block of tofu

2 ounce tamari sauce

1 Tablespoon rice vinegar

1 teaspoon sugar

2 Tablespoons mirin

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 Tablespoon sambol or Vietnamese chili garlic sauce

1 Tablespoon sesame oil

1. Lightly press the tofu with a sauté pan for about 30 minutes. Dry.

2. Cut tofu into 1” x 1” cubes.

3. Mix all the other ingredients and marinate the tofu pieces for 1 hour.