How to Turn Your Taste Buds on to Tofu

It's easy to understand why we should consume tofu from a nutritional standpoint. It's low in calories, cholesterol-free and a good source of protein. Unfortunately, good nutrition doesn't always dictate what we eat. We want something that tastes good. We want flavor!

Regardless of how "healthy" a food is, if it isn't taste bud friendly you can be pretty sure you'll have plenty of leftovers. And there lies the problem with tofu. It has no flavor. It does, however, have potential.

Tofu's flaw is in fact it's greatest asset. It doesn't alter the taste of your dish but instead takes on its flavor. Understanding tofu's talent for absorbing the flavors of surrounding ingredients is the key for creating delicious servings of tofu.

Soft or silken tofu, when blended with other ingredients, can be used to create a variety of scrumptious smoothies, creamed soups and desserts with fewer calories and less cholesterol than milk-based recipes.

Firm tofu, when sliced or cut into cubes, can be added "as is" or deep-fried to stir-fries, stews and soups as done in Asian countries like Indonesia and Malaysia. Their culinary expertise extends way beyond just "finding a way" to use tofu for its health benefits. In Asian cuisines tofu is a commonly used ingredient. Which isn't all that surprising considering Asian cooks have had thousands of years to "perfect" its use. Their home-style recipes represent best what tofu has to offer our taste buds. If you're still not convinced that tofu can be taste bud friendly, try these recipes. Mari Makan!

Tahu Sambut

Ingredients

4 pieces firm tofu

Salt

Oil, for deep-frying

1 cup finely shredded cucumber

1 cup bean sprouts

Directions

Slice tofu into triangular pieces and blot dry with paper towel. Rub exterior with salt. Heat oil in a wok or other suitable pot for deep-frying. Fry tofu on all sides until crisp and golden brown. Drain on paper towel. When tofu is cool enough to handle make a horizontal slit on the cut side of each piece of tofu to insert filling into.

Blanch bean sprouts. Rinse them under cold water. Mix with shredded cucumber and gently stuff into tofu pocket. Serve with chili sauce.

Mee Goreng