cshenk wrote on Sun, 20 Jun 2010 12:44:19 -0400:

>> ==
>> Tofu has "flavor"?
>> ==

>> What I learned is that Tofu is handy when one neess to eat
>> and not want to feel full. In the past, I bought Tofu like
>> once in long long time (like 1-2 years) and even that
>> started only a couple of years ago. Last time, I lost half of
>> the box when I didn't use it within a week of opening. This time,
>> only time will tell whether I will eat the whole pot of
>> soup (the cooked version).

>One of the things I like about my local Asian grocery is the fresh made
>local tofu. It doesnt last as long, having no preservatives, but it is
>more flavorful with an almost 'scrunch to the teeth' firmness.

I guess it's a matter of taste of which I have never detected any in
plain tofu. There are a number of things you can do to give it flavor
and texture.

An interesting thing to do is to freeze dry it, Japanese farmhouse
style. While the farmers used to wrap the tofu in straw and let it
freeze at night and melt during the day, you can reproduce this with
your freezer. Freeze for 3 days, thaw and drain in regular fridge and
repeat. The product is chewy and can be flavored with soy sauce and
garlic.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not