Flash in the Pan
This Just In: Tofu Doesn’t Suck
In defense of the bean curd
I'll spare you the un-gory details, but it wasn't the greatest hunting season for me this fall. I try to bag enough animals to satisfy all of my family's meat needs, but this year I'll be looking to purchase my proteins on the open market. Thus, I've been reacquainting myself with tofu.
This isn't the first time I've gone there. As a 10-year-old vegetarian, my dad fed me bean curd, as he called it, in order to keep my growing boy status intact. Despite his good intentions, cooking tofu wasn't his strong suit. After a few weeks of trying to swallow the slabs of juicy chalk that he prepared, I decided that killing animals for meat wasn't such a bad idea after all. And here I am, having failed at this year's attempt to do just that, jumping back on the tofu wagon.
While often maligned as flavorless, tofu could also be viewed more optimistically as being a blank slate that will absorb the flavorings of whatever it’s cooked with. Here in Albuquerque, we are lucky to have a resident tofu maker: Banh Mi Coda, across the parking lot from Talin Market. Banh Mi Coda makes two kinds of tofu, plain and with onions and mushrooms. It’s cheap, and it’s good. In addition to selling it raw, they also sell it in fried form, if you want instant gratification.
I'll leave you with a recipe for clay pot tofu, courtesy of Budai, Albuquerque's finest Chinese restaurant.