Re: [CH] chile tofu?
Porter Banister (porter9@concentric.net)
Thu, 10 Sep 1998 03:14:21 -0400
Michael C. Rush Wondered:
>has anyone ever experimented with soaking tofu in some
>sort of chile-laden solution to give it some character? I have no idea
>how well this might work, but it sounds interesting.
Tofu and anchovies - two of the most despised foods in the USA according to
food surveys, yet I am a big fan of both. No, Michael, I have never
experimented in the way that you suggest, mostly because tofu lends itself
to taking on what ever flavor your dish assigns it. Rather than marinate it
in some chile-laden solution, I tend to add chiles in some form to whatever
dish I am adding the tofu to, and the tofu easily accepts the chile's heat
and flavor. There are however, at least two companies who have taken your
idea. Currently in my fridge there is Thai Smoked Tofu made by an outfit
called Smoke&Fire, and there is also some Hot 'N Spicy Smoked Tofu made by
Tree of Life. Both have chiles in them, and both are a lot tastier that what
the average person thinks of when they think tofu. Unfortunately, both are
on the mild side.
I tend to be an eclectic eater (as many on this list must be) and you will
find porterhouse steaks and organic tempeh peacefully coexisting in my
fridge. I have never posted a healthfood recipe to the list, though I eat
that way often. This tofu topic has inspired me to post a very simple one.
Quick Spicy Miso Soup For One
bring 2 cups of water to a boil
pour half a cup of the boiling water into a large soup bowl
dissolve 2 to 3 Tbsp miso paste into the half cup of water (3 if you like
strong miso flavor)
pour in the remaining water
add 1 Tbsp fish sauce
add 1 Tbsp Sriracha (I use Lee Kum Kee Extra Hot for this, as it has a nice
fish extract flavor, though any Sriracha will do)
mix all ingredients thoroughly
add 2 ounces firm tofu diced
garnish with 2 chopped scallions
Enjoy,
Porter