The many facets of tofu

Tofu has been a staple food in the East for centuries and had been available in the US off and on since the 1700s when Benjamin Franklin first brought it to these shores, but it never reached a wide audience here until the 1960s and 70s. Its popularity was limited, however, as it was mainly viewed as a politically conscious vegetarian food that only health fanatics and hippies would enjoy. Thanks to the increasing numbers of wonderful cookbooks that feature tofu in their pages, food lovers are turning once again to this versatile product.

Starting in the aughts, tofu’s many charms became more widely known and food writers explored the myriad was you can use it. Firm and extra-firm varieties can be fried, smoked, or grilled, and silken tofu can lend a rich and creamy element to any dish without the use of dairy. Taste Cooking recently dove into the subject of tofu with a primer on tofu’s ‘many plot twists’.

The article explains how to make the best use of different types of tofu, which can have textures ranging from creamy to crispy to crunchy. The author provides tips such as scoring a block of tofu “like a glazed ham to maximize the surface area of crispiness.” With the ability to soak up other flavors like a sponge, tofu works well in many types of dishes.

Because there are so many great tofu recipes available, even my meat-loving husband now looks forward to having tofu on the menu. General Tso’s tofu was the first recipe that convinced him that bean curd could be just as delicious as meat. One of my favorite ways to enjoy silken tofu is in a chocolate-cardamom pudding, like the Mexican chocolate tofu pudding by Mark Bittman pictured above. What is your favorite way to eat tofu?