“I’ve eaten, cooked with, and written about tofu for many years,” adds Nguyen, the author of, among many titles, 2012’s Asian Tofu. Understand moisture - and how it can work in your favor - and the result is what Nguyen calls “little tofu that has big flavor, and that is low effort.” “I was thinking people need a way to make tofu that’s less intimidating to prepare,” says Nguyen, whose soy-seared tofu recipe appears in Kristen Miglore’s Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People, released by Ten Speed Press last week. “Or else you’re gonna get the equivalent of overcooked chicken breast.”Ĭonsider this your sign to skip the full day of pressing a block between two wiggly cutting boards and a cast iron pan, and your permission to forget about that overnight marinade. “Tofu is tender, and you need to invite that tenderness in,” Nguyen says. These not only imbue tofu with an unwarranted sense of fussiness, but they can elide one of tofu’s fundamental truths. One of those myths, she notes, is the idea that tofu must be “forced into, you know, like a vise grip, so that it is so firm that it doesn’t fall apart.” Indeed, while Asian recipes more often accept tofu’s natural texture, techniques like pressing and freezing dominate Western tofu preparations.
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