When people who are unfamiliar with tofu begin cooking with it, they often receive advice on how to press, marinate and fry extra-firm cubes. In treating the ingredient just like meat, many hope it will taste similarly, too, and might be disappointed when it inevitably doesn’t.
Recipes editor Ann Maloney found herself in this position as she tried to incorporate more tofu into her diet, “treating it as an also-ran, rather than appreciating it for what it is.” She told me that what really opened her eyes to the possibilities of the plant protein and made her appreciate it in its own right were all the different applications of silken tofu. The soft style of tofu is beloved in many cuisines, and its mellow, creamy flavor is beautiful when paired with savory sauces and bold broths.
