"Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavor is mild, tofu is anything but blank. It brings plenty to the plate: a subtle nuttiness, a sweet milkiness and, with some cajoling, crispness. Here are seven ways that the artist-cook in each of us can bring out its full potential."
"While sprinkling tofu with salt coaxes out its flavor, soy sauce can do more. Drizzle patted-dry tofu with soy sauce for seasoning, savoriness and texture: Whether you cook tofu on the stovetop or on a sheet pan in the oven, the soy sauce's sugars will caramelize into an alluringly crisp, golden crust. Baking tofu is a meandering journey to possibly floppy or possibly tough tofu."
"The broiler is a more direct sprint, requiring just 15 minutes to char the exterior but maintain a custardy middle. Even a short stint is beneficial: crisping tofu's edges and concentrating any marinade. That carton of grocery store tofu doesn't need to be cooked to be enjoyed. Cut or scooped right from the package, both firm and silken varieties can provide a delicate, cooling, almost milky pause in salads much like a dollop of ricotta or a drizzle of creamy dressing."
Tofu brings subtle nuttiness and sweet milkiness and can develop crispness with proper technique. Soy sauce adds savoriness and its sugars caramelize to create a golden crust when tofu is cooked on a stovetop or sheet pan. Baking can produce uneven results, while broiling chars the exterior in about 15 minutes while keeping a custardy center. Both firm and silken tofu can be enjoyed uncooked for a cooling, creamy element in salads. Silken tofu warmed in soup becomes silky and wobbly and absorbs broth flavors. Extra-firm tofu can be coated and fried to produce a craggy, golden exterior.
Read at cooking.nytimes.com
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