Tofu is worshiped by vegetarians, vegans and others not too worried about its estrogen enhancing properties. Tofu is billed as a meat substitute when prepared properly, but I don’t think I’ll ever hear anyone from down under saying to ‘throw another on the barbee!” or a confused hunter announcing that he’s ‘gonna hunt some reclusive snipe or tofurkey!”
However, when flavored with a sweet and tangy sauce and diced into a salad … it makes a nice diversion… especially when you are on a diet… as I am now. The key to preparation is to find a very firm grade of tofu and extract part of the moisture through a low bake or pressure method ( a step-by-step process is given by clicking on a link below) and then re-immerse the tofu in your favorite marinade! Some folks like a Chinese or Thai marinade… some even use a thinned barbecue sauce. Make the sauce as you like it… this is roughly how I make it…
- soy sauce
- olive oil
- brown sugar ( or grab some Agave syrup from your bar)
- splash of vinegar and a little lemon
Here are some ideas:
I am reminded that meat would also taste rather bland ( some say like aluminum) without the process of searing ( which converts the surface to sugar) and the blood content… so tofu really needs an infusion to have wider appeal.