Sometimes it’s the super simple thing in life are the most indulgent. Take fresh air for instance. I’m not talking about regular city life air. I’m talking about pure, clean air that is unpolluted by smog & dust. Seemingly simple but when you do get air so fresh, it’s mind-blowing. I’ve experienced it in Kangaroo Island, Australia. I tell you, the air is almost sweet!
Then there are things like strawberries. I might have said this before but I’ve never in my entire life tasted a sweet strawberry. You people who have… have no idea how fortunate you are. On the flip side, we have honeylike watermelons, mangosteens with attitude, juicy papayas. All very simple things possibly taken for granted but when you think about it, you realize how little things really make up the whole picture.
Remember how a little scurrying squirrel, or a daffodil, or even a flitting butterfly made you feel?
This may make me sound really weird but tofu is one of those life’s simple things for me. I listened to a podcast recently about tofu from the perspective of Americans/Westerners who never grew up having it on the dinner table from the time they were but a twinkle. It was enlightening to listen to how they tried to make sense of their first experience and how they grew to love it.
Tofu has always had an unquestioned presence in my life but it’s only now that I realize it’s a privilege. As simple and unassuming as it is, it’s something I never had to make myself like. I always did and always will.
A good fresh block of tofu doesn’t need fancy treatment. If it’s very fresh, you can really taste the sweetness of the soy. For this method of preparation, I’ve used silken tofu and Japanese pressed tofu. I prefer softer tofus for this as they are very delicate. Over-handling would only create a mess so I’d recommend preparing soft delicate tofus this way. There are dozes of other firmer tofus that would find their use in different recipes that will eventually be featured here.
Do you have any favourite tofu preparation methods? We love tofu in this household so new ideas are welcomed!
PS: If you are really super adventurous, unlike me (ha!), you can visit Rachael of La Fuji Mama where she shows you how to make your own Japanese pressed tofu at home both super-speed, traditional & without fancy equipment. Have fun!
“For where your treasure is, there will your heart be also.” (Matthew 6:21)
Tofu With Soy Sauce & Garlic
1 block (400 gm or appx 1 lbs) Japanese Pressed Tofu or Silken Tofu
4 cloves Garlic, minced
4 tbsp Vegetable Oil
2 tbsp Soy Sauce
- In a shallow frying pan, fry up minced garlic until golden brown. Do not leave garlic and oil in the pan when it’s done as it will continue to brown and then burn in the residual heat. Pour into a cool bowl & set aside.
- Remove tofu block from it’s packaging. If having cold, proceed to the next step. If having warm, steam for 2-3 minutes and pour away water that has pooled at the bottom of the serving dish. I do not recommend using the microwave as it may cause the tofu to explode.
- Spoon over soy sauce and the fried garlic with oil.
- You can choose to cut it into cubes to serve or leave a spoon on the dish for everyone to scoop out their own portion. Messy but fun!