Tofu is underrated. I’m not really sure why so many people claim to hate it. Since silken tofu and super firm tofu exists, it can’t only be a texture issue. Obviously, if you’re allergic to it, don’t eat it. But otherwise, in this day in age where nutritional guidelines tell you to eat less meat, it’s such a great way to consume protein with less saturated fat.
I will say that it’s very easy to run out of ideas on how to serve tofu. I tend to default to serving tofu in soup, or baked tofu as a meat substitute. I know that there are other ways to cook it, but I just can’t think of them off the top of my head.
So, it was personally fun to get the chance to review “How to Fall in Love with Tofu”, by Emma de Thouars.
The book has chapters but it also has sub-chapters. But honestly, the sub-chapters feel like their own chapters through and through. So here’s the full list:
- Make Your Own Tofu,
- Breakfast and Sandwiches,
- Tofu and Egg, Snacks,
- Stuffed Tofu, Saucy,
- Tofu as a Centerpiece,
- Not So Saucy,
- Sweet Side Dishes,
- Stock,
- Crispies
The recipes that stand out to me are:
- Scrambled tofu with crispy chilli,
- Tofu sando,
- Tofu omelette with tomato chilli sauce,
- Korean tofu pancakes with prawns,
- Tofu stuffed with minced pork,
- Dan dan noodles with tofu,
- Korean tofu stew with clams,
- Deep-fried tofu with garlic sauce,
- Pad krapow with tofu,
- Spring onion tofu,
- Tofu larb,
- Tofu pudding with sago and green tea
The first recipe I made was for steamed egg with tofu. I’ve had Chinese styled steamed eggs (literal English translation of the dish name is “water eggs”) either plain or with ground pork. This recipe basically replace the pork with tofu. The ingredients are simple! It’s just eggs, dashi, silken tofu, soy sauce, and scallions/roasted seaweed for serving. (You can skip the scallions and seaweed if you want.) You will need a dish both wide enough but shallow enough for steaming. I used a 9″ glass pie pan and the recipe barely fit. I was surprised by how much I liked this. My previous recipe for steamed eggs was heavier on the liquid. More liquid does make a silkier texture, but it also means that more liquid seeps out the minute you cut into in it. I realized that I prefer this recipe which has less liquid for a firmer texture.
I imagine that I’ll make this on the regular. You can easily dress it up by garnishing with chili crisp, or change the flavor profile by using a different soup base than dashi.
The second recipe I made was for butter tofu sloppy joes. I love Indian flavors, and I also love a good sandwich. It never occurred to me to “remix” it with tofu. This recipe uses butter, garlic, ginger, chilli powder, ground cumin, garam masala, tomato paste, firm tofu, heavy cream, and brioche buns. You cook up the aromatics first, and then add tofu, cream, and some water. Let it cook down to get saucy. Then simply serve on toasted brioche buns. This was another fun recipe. The only thing I did different was to grate my tofu (because I was using super firm tofu), instead of just crumbling it. I think this a great recipe for someone who’s unsure about eating tofu. For the average North American, it feels less foreign even though the flavors are Indian. And if you don’t want to buy the individual spices, I highly recommend buying a butter chicken spice packet. Honestly, it’s probably what I’ll do when I remake it.
Overall, my only critique is that I wish there were more than 40 recipes! Tofu as a centerpiece is only 3 recipes (4 if you include frying a whole tofu block), and they are all fried. I’m too lazy to fry anything. But it’s a lovely resource when you want to get out of a rut. I definitely recommend giving this book a try.
Disclaimer – I kindly received a copy of this book from Smith Street Books/Rizzoli New York for this review. I’m not getting paid for this post. The views and opinions expressed are purely my own. This cookbook is available for purchase from your favorite bookshops.
Reference Links:
https://www.instagram.com/emmadethouars/?hl=en
https://www.smithstreetbooks.com/catalogue/how-to-fall-in-love-with-tofu/
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