I might need to rename this blog. I’m starting to see a theme. I wonder if “foodmostpeoplehate-butireallyloveandwantyoutoloveittoo.com” is already taken. First the brussels sprouts, and now tofu – maybe next time we’ll tackle lima beans.
Tofu and I do not go way back. When I attempted vegetarianism as a teenager, I successfully cut out meat from my diet; however, in doing so, I also invented an entirely new dietary classification known as “pizzatarian.” I wanted nothing to do with anything remotely healthy, let alone anything that contained the words “fermented” and “soybean.” I did suck down an alarming amount of processed fake meat (the creepy bacon that even has the fake fat marbling), but that was as close as I got to tofu until a few years ago.
At some point I will post the tofu recipe that won me over. This is the recipe that’s won a lot of other tofu skeptics over, though, and it’s so good and so deliciously simple that you should really probably make it tonight. The high-temperature roast gives the tofu the pleasing texture of the deep-fried tofu you often see in restaurants, without the fat and grease. The outside is perfectly browned and crispy, the inside chewy and soft. And with a side of wasabi dipping sauce, it’s nothing less than addictive. Pop out a plate in the afternoon as a quick snack, or serve for dinner with broccoli and rice. And enjoy – if I’d known how to make this in high school, Mama Celeste pizza would’ve gone out of business.