Tofu

Tofu adapts flavor and texture when its moisture and proteins are altered.

Flavor

How to use it

Stir-Fry Success. Press tofu to release water, which allows proteins like glycinin to brown nicely.

Grill Greatness. Its porous nature lets it soak up marinades, deepening the flavor.

Common mistakes

• Waterlogged tofu won't brown. Patience in pressing pays off.
• Too long in marinade, and you've masked tofu's gentle soy note.

What goes with tofu

• Soy Sauce. Soy sauce's salt and umami penetrate tofu's porous structure.
• Miso. Miso's salty umami seasons mild tofu, as in miso soup.
• Kimchi. Mild tofu mellows kimchi's sourness, as in warm tofu with stir-fried kimchi.
• Nutritional Yeast. Nutritional yeast adds a savory, eggy-cheesy flavor to tofu scrambles.
• Doubanjiang. Doubanjiang's salty heat is the heart of mapo tofu, which is otherwise mild.
• Ginger. Ginger's sharpness perks up tofu's blandness.
• Peanut. Peanut adds crunch and a nutty contrast to soft tofu.
• Bok Choy. Mild tofu soaks up the sauce while bok choy adds crisp texture.

Try tonight

• Mapo tofu
• Tofu vegetable stir-fry
• Tofu curry

Storage

Refrigerate in water for up to a week, changing water daily, or freeze for a denser texture.