Tofu – one of the best ways to eat it

Fellow lovers of all things that are good,

I am uninspired at the moment.  I know that judging from this blog I am quite an up and down person; and, readers, you would not be wrong in thinking this.  Passion is what drives me.  With passion comes extreme ups and downs; in my life at least.  My husband, Tom, his passion is unceasing; a constant ebb and flow.  I won’t say what passion of his I am referring to but he is very even in his love of it.  I on the other hand, being a fiery welsh lady, am a healthy extremist.

However, I am lacking passion at the moment.  Maybe it is the usual winter blues.  Maybe it is my soul-destroying job.  Maybe it is the unknown that awaits me around the next corner where I shall embark upon student life once again.  Maybe my ongoing faith issues are getting me down.  Maybe it is a subtle combination of these.  Who knows.  What I do know is that I am feeling rather flat and despondent.  Believe me, I would much rather share love and joy with you right now but there is a certain lacking that prevents this.  Despite this, I would still like to share some of me.  And, with this, comes one of my favourite tofu recipes which I cooked up tonight.

Tofu is a funny one.

For my British readers, it is almost akin to marmite: you either love it or hate it.  (For the record, both Tom and I love it).  However, I don’t think this dichotomy applies to taste as it has no flavour of it’s own but successfully owns whatever delights you wish to cook or marinate it in.  It is the texture that I believe presents problems for some…  in addition to it being thought of as a meat substitute.  This is both unfair and hindering.  It is a great source of protein in its own right.  Therefore, I think it is something that carnivores should add to their repertoire as well as vegetarians.  It can be loved by all.  You just have to know how to cook it.  So, how do you cook yours?

One of my favourite ways to eat it is by marinating it and cooking it according to this recipe, which I have slightly adapted from one of my allergy friendly cookbooks:

Red-cooked Tofu Stir Fry (serves 2)

Ingredients:
225g firm tofu
3 tbsp tamari sauce, plus extra to serve (optional)
2 tbsp medium-dry sherry
2 tsp golden caster sugar
1 garlic clove, crushed
1 tbsp fresh ginger, grated
1/2 tsp chinese five-spice powder
freshly ground pepper
1 tbsp groundnut oil
1 tbsp sesame oil, plus extra to serve (optional)
1 large shallot, finely sliced
1 handful each of amngetout and baby sweetcorn, sliced
Thin rice noodles, to serve

Method:
Firstly, prepare the tofu by draining it in a sieve with kitchen towel and a tin or heavy weight placed upon it to press out the liquid.  This is key to any recipe using firm tofu.  Leave it draining for about 15 minutes before cutting it into chunks.

In a small bowl combine the tamari, sherry, sugar, garlic, ginger, chinese five-spice and pepper.  Mix the tofu chunks into it and leave to marinade for at least 30 minutes.

Once marinated heat the groundnut oil in a wok until hot.  Add the tofu, but not the marinade, and cook until a golden brown.  This should take 5-10 minutes.  Once cooked remove from the wok and leave to one side.

Now’s a good time to start preparing the thin rice noodles according to the instructions on the package (I guess they differ between brands and countries).

Next, heat the sesame oil in the wok. (I am aware that the taste of sesame oil disintergrates at a high heat and should be added to food once cooked and served but I would like to break with convention here).  Once hot add the vegetables and chopped shallot.  Stir fry for approx. 2 minutes or to your liking whilst ensuring the vegetables maintain a bite.  Now add the marinade and tofu to the wok.  Heat through and serve with the rice noodles.

Once served, for more flavour and crunch you can add a dash of sesame oil and tamari and top with crushed roasted cashew nuts.  Yum.

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P.S.  It is at uninspiring times such as these that I am glad of and thankful for my gluten intolerance.  Without it I would not be as driven to cook.  I loathe to admit it, but without the gluten intolerance I would spend these winter evenings when I can’t be bothered to cook eating toast and takeaway pizza from Dominoes.

***

P.P.S.  I am still inspired by books written by great authors.  Currently I am reading John Irving’s Until I Find You.  What a book.  Irving is, without a doubt, a modern day Charles Dickens who has this amazing ability to make the most grotesque characters believable and people with whom you can relate.  Genius.