LCBO Food and Drink Early Summer 2016

ORIGINS TALKING TOFU

TOFU 101 New to tofu? A few tips and suggestions to get you started…

Use a tofu press, or simply a plate and some tin cans

PRESS: Even extra-firm tofu is over 50 percent water. To help hold its shape during cooking, press it for 15 to 30 minutes before using. Place sliced tofu on paper towels or a dishcloth, and cover with a plate weighted with something heavy (tin cans work well).

TOFU PACKED IN WATER will stay fresh in your fridge for 4 to 6 weeks before it’s opened. Once open, you should consume it within a week, changing the water daily.

MARINATE: Tofu absorbs marinade far better than meat. Cube tofu and douse it with soy sauce, sesame oil, chili paste, garlic, ginger, brown sugar…

BAKE: Diced and baked in a low oven, tofu slowly dries out and becomes won- derfully chewy. The cubes are great in salads and burritos.

SEAR: Press extra-firm tofu, slice and sear it in a single layer in a hot pan without stirring. The outside becomes golden and crispy, a wonderful contrast to the soft centre.

Pockets absorb flavourful cooking liquids

You can FREEZE tofu for up to three months. But that changes the texture, making it firmer, chewier, and—because freezing creates pockets in the curd— better at absorbing flavourful cooking liquids. For this reason some chefs actually prefer frozen tofu to fresh. (Once thawed, remember to squeeze out the water that has been drawn out by the freezing process.)

Sold sealed, pasteurized and refrigerated, tofu no longer has to be eaten the day it’s made. But if you live near a shop or restaurant that makes it, you should definitely experience the unique pleasure of warm, LIGHT, CREAMY FRESH TOFU.

FOOD & DRI NK EARLY SUMMER