Updated: Mar 8, 2019
I have had a lot of tofu related disappointments and disasters. I had all but given up on tofu to be honest. I just didn't get what the fuss was all about, tofu was just a bland, slimy block of protein that was determined to disintegrate in any dish I attempted to give it a starring role in.
But then my tofu experience started to change for the better.
The first revelation was that there is more to tofu than just the silken variety... hooray! The next big win was that the supermarkets now have a range of more than one type of tofu, so I had easy access to new ingredients to turn into inedible offerings.
I got hold of some firm tofu and managed to cook something that kept its shape. But it was still so visually depressing.
And then the lightbulb moment.
I had already tried coating the tofu with cornflour to crisp it up a bit, but I decided to mix turmeric into the cornflour, with a bit of black pepper too.
And this simple addition was a game changer for me. The tofu now looks colourful and tempting on the plate.
My current fave is just to cut into cubes (I find that bit therapeutic), coat the cubes with cornflour, turmeric and black pepper, shallow fry and then serve on a bed of mushroom rice.
This is never going to be a dinner party dish! This is just my lunch, in a hurry, as usual.