Weird stuff in the raw, like many was unimpressed by first attempts, but persistence proved it´s well worth getting a handle on. Have never got round to giving soft (silken) tofu justice, have always gone for the firm stuff, always something new to learn, I guess.
I always stick it in the freezer first, the water makes big ice crystals, making the tofu spongier and better at soaking up flavours.
After defrosting and squeezing out the water I always chop and splatter with soya sauce and leave it to infiltrate. Tofu is intrinsically bland, really bland!
You can chop it in cubes, diamonds, triangles, thick slabs - the main thing is to make sure what you add gets to soak through.
Recently I´ve also started squeezing lemons over it, it´s summer and it feels and tastes like the right thing to do!
Grill, bake or fry...
drizzle with olive oil
add a splash of toasted sesame oil to the olive oil for a nuttier touch
Thai Sweet Chilli Sauce
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