Crumbled Savory Tofu
Sunday, September 28th, 2008
I love tofu and could eat it every day. I like it all different ways, including plain and simple. But my husband drinks so much soymilk that he’s grown to dislike tofu, simply from over-exposure to the milky bean. He cooks more than I do, so when my turn rolls around I’m inclined to reach for the spongy white slab kept in the “meat” drawer. And I think of ways to dress tofu up beyond those inch-square cubes I so readily chop into the dinner pot.
Tonight’s invention is Crumbled Savory Tofu.
Ingredients: Wildwood tofu, Pearl River Bridge dark soy sauce (with the pink label), garlic, ground coriander seed, paprika, a little oil. Plus cooked pasta to mix it into.
Most of my recipes don’t call for specific amounts, so use your judgement on that.
Directions:
1. Crumble the tofu. If it’s not Wildwood (the densest, least watery brand) first press and drain it for a while or blast it in the microwave for a minute to release excess moisture, then drain that away. The crumbled tofu should be dry-crumbly, not sitting in puddles.
2. In a little oil, fry up the garlic, coriander, and paprika.
3. Tip in the crumbled tofu, and drizzle the soy sauce on it. Pear River Bridge brand is extra-strong, so be careful!
4. Stir it around till mixed and hot through.
5. Stir in your favorite cooked pasta. In this photo it’s Trader Joe’s organic brown rice pasta.
Tonight’s dinner also included steamed scarlet runner beans (from the garden), and a salad of tomato (from the garden), red onion, green olives and basil (from the garden), dressed in olive oil and balsamic vinaigrette.
