Tofu is much ridiculed in certain kitchens, but it remains worth learning about. In hardly any time, a hunk of no-cholesterol vegetable protein can be soaking up any flavors you have. Fried a bit, as in the picture above, and they’re a blank canvas for Chinese, Italian, Indian or Thai flavors.
A beautiful, crunchy canvas.
I’ll be honest – I wouldn’t have gotten into tofu if we didn’t eat a nearly vegan diet about a third of the year, for religious reasons. When you rule out meat and cheese for any reason, for even one meal, tofu’s one of the most versatile stand-ins you could hope for.
Check out my article about tofu from Wednesday’s Buffalo News for tofu tips and some recipes from moms whose kids love the stuff. I want to especially thank the gracious and patient Trudy Stern for helping me with my article, and contributing a recipe for the fantastic sesame-crusted tofu she serves at Tru-Teas, her tea shop at 810 Elmwood Ave.