Silken tofu doesn’t normally equate with deliciousness. Yes, those mori-nu boxes are convenient for thickening or as an egg replacer, but the tofu is able to work only because it is hidden. I’ve heard horror stories of clueless and/or vindictive chefs and caterers serving unadorned silken tofu to vegan wedding guests. Yuck!
So I was intrigued when I saw this at the store:
Hodo Soy Beanery is a purveyor of some of the best tofu in the bay area. They sell at farmers markets and natural food stores and their tofu is always fresh and tasty – I’m also a huge fan of their yuba skin. I wasn’t exactly sure what the texture of their silken tofu would be like but knew it would be much better than the stuff in those aseptic boxes. I dreamed of creating something akin to the soft style of scrambled eggs.
I started with sauteeing some garlic and onion, adding mushrooms, and then raiding the crisper to find some fresh thyme that really needed using up, as well as some spinach from this weeks CSA delivery and a little bit of parsley. So with herbs, freshly ground pepper, and a generous pinch of salt, I was getting some nice Sunday morning smells in the kitchen. I added the tofu.
Well, it wasn’t quite what I expected and there was suddenly a lot of liquid in the pan. In fact it seemed like more liquid was coming out of the tofu as it cooked. Undeterred, I rolled with it, turned the heat up a little, and decided to let the tofu and veggies simmer, hoping that the liquid would evaporate.
Thankfully, after about 20 minutes, during which I made and drank a hefty amount of coffee and a batch of homefries, much of the liquid had evaporated. I have to say, it was really one of the best tofu scrambles I’ve had. I was left with soft curds that soaked up much of the flavor of the onions and herbs and had none of the offensive off tastes that plague lesser tofus. To soak up some of the remaining liquid I toasted some two day old bread and spooned the curds over the bread slices. I would definitely do this again.