Tofu is a good source of protein and many people worldwide include tofu as an ingredient in their diet. Tofu is often eaten as cubes floating in soup or mixed with salad ingredients. For those who love tofu, this preparation, of course, is not a problem, but some people reject it because of the possible dullness of the curd. It’s true that tofu in its simplest form straight from the pack is lacking flavour. But this versatile product really deserves a second chance!
We all know how beautifully heat-treated foods can open up flavour-wise. When fried or roasted, the occurring browning reactions are what drives us people crazy. In a good sense, of course. So let this be a good rule of thumb. When something is lacking flavour, fry it up a little! And you don’t have to do it by putting it directly on a grill. Use imagination – cut tofu in rectangles (for that you definitely need firm or extra firm tofu), cover in breadcrumbs and make some mock-fish fingers.
Start by preheating the oven to 180˚C / 350˚F. Slice your tofu into strips and coat them well in flour. In a separate bowl whisk one egg with a dash of soy sauce, chilli peppers and ½ tsp of lemon juice. You can substitute ¼ cup of soy milk for eggs if you want a completely vegan version of the dish. Dip floured pieces of tofu into egg mixture, then coat with bread crumbs, and transfer into a sheet pan to bake for 35-40 minutes until golden and crispy. The other variant is to pan-fry the curd on both sides. When the tofu is ready, it’s time for a super dressing – peanut-tahini.
This rich, mouthwatering, intense sauce is what your mock-fish sticks really need. It’s pungent, it’s sour, it’s asserting and it’s easy to make. All you need is a high-speed blender and some ingredients that go straight there in one go. Use ½ cup of water, ½ cup of peanut butter, ¼ soy sauce, 1 little piece of fresh ginger, 2 cloves of garlic, 1 tsp of tahini, 1 tsp of sugar, ½ tsp of hot sauce (sriracha or tabasco), and a splash of lemon juice. Blend until completely smooth, taste, adjust the seasonings, and enjoy the dressing with tofu. It’s also great with leafy green salads, rice and baked potatoes, or on top of your favourite pizza. You make the rules!
What do you think?