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That is: I am trying to figure out what the £$%@& is so hot about tofu.
Yes, it is supposed to be good for you (maybe) but it's rubbery and tasteless and - what's worse - mostly immune to my cooking charms.
The minx.
(That really stings, that does.)
"It soaks up flavour!" they've been telling me.
Over and over.
And perhaps it does.
Perhaps.
Especially if you make your dish well in advance and let it steep in its juices for a couple of nights before reheating (just like any good curry, really). But it doesn't give out as much flavour as it slurps in and that is just plain bad manners.
Humph.
Anyway.
I made Tofu Bourguignon for a lark and the lark is on me.
Not that it tasted bad, or anything...
Although having just written this, it probably didn't taste like anything.
The sauce, carrots and onions were nice (you could tell they were really making the effort) but the tofu just floated about looking pale and wobbly and distinctively smug.
And rubbery.
Let's face it: that thing works better with curry, Indian or Thai.
After all, it's an exotic ingredient and should be really kept in the exotic environment it grew up in (or against).
Although...
It would probably work out as well the Tex-Mex way too, as a chili con tofu incarnation (or would this be an intofusation?)
But I haven't said that and I am certainly not trying it in a hurry.
Yes, it is supposed to be good for you (maybe) but it's rubbery and tasteless and - what's worse - mostly immune to my cooking charms.
The minx.
(That really stings, that does.)
"It soaks up flavour!" they've been telling me.
Over and over.
And perhaps it does.
Perhaps.
Especially if you make your dish well in advance and let it steep in its juices for a couple of nights before reheating (just like any good curry, really). But it doesn't give out as much flavour as it slurps in and that is just plain bad manners.
Humph.
Anyway.
I made Tofu Bourguignon for a lark and the lark is on me.
Not that it tasted bad, or anything...
Although having just written this, it probably didn't taste like anything.
The sauce, carrots and onions were nice (you could tell they were really making the effort) but the tofu just floated about looking pale and wobbly and distinctively smug.
And rubbery.
Let's face it: that thing works better with curry, Indian or Thai.
After all, it's an exotic ingredient and should be really kept in the exotic environment it grew up in (or against).
Although...
It would probably work out as well the Tex-Mex way too, as a chili con tofu incarnation (or would this be an intofusation?)
But I haven't said that and I am certainly not trying it in a hurry.