the thin chef

In the love-hate spectrum of tofu, I am most definitely on the love side. Like cilantro or licorice, tofu is one of those great dividers in the food world. I’m certain more Americans hate it than love it, but probably 90 percent of those people have never even tasted it. It just looks weird, mushy, and strange, and that’s enough for them thankyouverymuch.

At first glance, I don’t blame those skeptics. It’s a jiggly block of creamy white stuff that resembles solid cottage cheese or wet styrofoam. But here’s the thing—and I’m seriously not making this up—tofu really doesn’t taste like anything. This is a big advantage of the stuff, because you can flavor it with just about anything you want.

Growing up, we ate it with a cornmeal crust, fried in the wok…and we ordered it as part of Buddha’s Delight whenever we got Chinese takeout. Due to my adventurous little palate and my parents who also love tofu, it’s always been something I enjoy. Jason, on the other hand, was a tougher sell.

Tonight, I finally tipped the scales in tofu’s favor. Cooked in a hot, lightly oiled skillet until golden, the tofu gets super crisp on the outside, but stays tender and creamy on the inside. Tell me that doesn’t sound delicious. Served alongside a ridiculously easy stir fry of whole-wheat lo mein noodles (or, really, whatever noodle you have on hand) and some greens (I used the beautiful organic Swiss chard I got at Whole Foods today), the tofu soaks up the sauce and adds a nice crispness and meatiness to the whole dish.

Try it, just once, and see if you don’t agree.

Sesame Noodles with Greens and Crispy Pan-Fried Tofu
serves 2

1 package extra-firm tofu
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sriracha
2 tablespoons rice vinegar
4 tablespoons vegetable oil, divided
1 large bunch dark leafy greens, roughly chopped
1/2 pound lo mein, udon, or soba noodles, cooked, drained and rinsed

Cut the tofu in half widthwise (through the middle) and place the 2 halves on 2 layers of paper towels. Top with another layer of paper towels, and then top with a clean dish towel. Place a cookie sheet on top of the tofu, and place a big can or 3 small cans on top of the cookie sheet, and press lightly. Set aside for 15 minutes.

In a medium bowl, whisk together the soy sauce, sesame oil, sriracha, rice vinegar, and 2 tablespoons oil. Taste, and add more of whatever you think it needs. Set aside.

Cut the tofu into fourths, then again corner to corner to make 8 triangles. Heat a nonstick skillet over medium-high heat, and add 1 tablespoon oil. Heat until oil shimmers, then add the tofu in one layer. Cook for 8 minutes or so on each side, sprinkling lightly with salt after flipping. When tofu is very crisp and golden, transfer to a plate lined with paper towels to drain. Keep the plate near the stove to keep the tofu warm.

Heat a large saute pan or wok over medium-high heat. Add the remaining 1 tablespoon oil, and add the greens. Toss until they are mostly wilted. Add the noodles and the sauce, and toss to combine. Cook until everything is hot and the greens are cooked.

Top the noodles and greens with the tofu, and serve immediately.

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This entry was posted on Monday, September 28th, 2009 at 9:36 pm and is filed under Asian, vegetables, vegetarian, whole grain. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.