Every time I mention tofu, I am likely to be greeted with disgusted faces and remarks such as “It tastes like cardboard!”. The truth is – it tends to taste bland. But just like cardboard, it is greatly affected or influenced by the food accompanying it. Should you eat cardboard instead? The short answer is NO.
On the other hand some people love it!
If you don’t know what tofu is, click here. Or else read this sentence: It’s a soya bean curd. As I see it, its purpose is to provide a vegetarian means to a high protein and low fat food. It is high in iron and depending on the coagulant used may also be high in calcium or magnesium.
Once you get the hang of it, there are loads of things you can do with tofu to make it palatable. Just remember that you need to alter its taste with strong flavours.
This is what I did..
It is important to note that tofu is in its nature moist and so does not need to be soaked for spices to stick to it. Thus there is no need to dip in egg before dipping in the flour mixture. I used a mixture of Spelt flour, paprika, salt and pepper.
Chop the tofu block into bite-size cubes. I cut mine carefully in half and then in smaller cubes as shown below.
Dip one cube at a time in the flour mixture and turn so that all sides are coated.
Deep fry until golden brown baby!
Deep frying obviously adds calories and fat content, but if you make sure the oil is very hot you will minimize absorption. This might be obvious to most but safety is of utmost importance:
- Add the oil to a cool, deep pan and then heat up.
- Fry safely, using a splash protector mesh if possible
- Lower the cubes in slowly and keep yourself out of the way
- Remove cubes when they are golden brown with a slotted spoon
- Place on absorbent tissue paper
- Let them cool for a few minutes before serving / eating
Serving suggestion – I combined mine with mixed leaves, olives, pomegranate, sweet corn and grapes.