I have always had a soft spot for tofu, pun intended.
This buttery culinary chameleon has undoubtedly enriched my meals for as long as I can remember.
Its versatility knows no bounds, and is a relatively cheap source of protein.
If I were to name a particular favourite dish starring tofu, there would definitely be more than one, just like how it’s varyingly known as tauhu in Malaysia and Singapore, called taukwa by the Peranakan community and people in the northern states, and bean curd, its English name.
The versatility of tofu is boundless.
When I’m craving something spicy, tauhu sambal would be my go-to, which I have learned to master all these years thanks to my mother’s recipe.
It is often a mainstay of vegetarian Indian cuisine, offering a hearty and flavourful protein-packed base.
Another favourite is the gnarly, deep-fried tauhu that is cubed and eaten with savoury peanut sauce; think tauhu bakar, pasembur or the Indonesian variant of gado-gado.
Toast black and white sesame seeds in a pan.
While we are on the subject, we must mention tauhu telur, where eggs and tofu are skilfully fried to make an omelette.
There is also tau pok, which is fried bean curd puff.
It is important to note that the dishes I just described use firm tofu.
What I often discover when I go to the market or supermarket in Malaysia is varieties of smooth or silken tofu, Japanese pressed tofu, and firm tofu (tauhu keras in Malay).
Slice the firm tofu into cubes.
The latter is generally used when referring to our local tauhu or bean curd.
More importantly, pressed tofu should not be mistaken for firm tofu.
Trust me, I have done a few experiments – with hits and misses – for this recipe celebrating the spice flavours of tandoori.
Sprinkle toasted sesame seeds on the baked tofu.
A friend of mine who used to study in the US, said I should look for extra-firm tofu for this recipe, which I have not been able to find here.
What differentiates the soft or silken tofu from the firm version is its water content and how much soy curd is pressed when the tofu is made.
If you are steaming or braising, it is best to go with the soft or silken version; for slicing, baking and frying, firm or extra firm tofu should be used.
Toss cubed tofu gently with tandoori spice marinade.
Why have I decided to wax lyrical about tofu?
Well, World Tofu Day falls on July 26, and it is meant to honour this plant-based alternative that is a staple in the East Asian diet, and a meat alternative for vegetarians and vegans.
Tofu Tandoori with cucumber mint yoghurt dip. — Photos: LOW LAY PHON/The Star
From the silken smoothness that beautifully complements a comforting bowl of miso soup or steamed with garlic, ginger and soy sauce, to the firm, hearty blocks that mimic meat, tofu has consistently amazed me with its ability to adapt to any recipe.
With a promise of a flavour explosion that would banish any tofu prejudice, I even managed to convince my tofu-hating colleague to give my tandoori spiced creation a try.
Tofu tandoori
Ingredients
8 blocks firm tofu (tauhu keras), pat dry to remove excess water, cubed
½ cup Greek yoghurt
3 shallots, peeled and grated
2 cloves garlic, peeled and minced
1 tsp minced ginger
1 tbsp chilli powder
2 tsp Kashmiri chilli powder
1 tsp coriander powder
1 tsp ground cumin
1 tsp garam masala
Salt to taste
¼ tsp turmeric
1 tsp onion powder
1 tsp garlic powder
¼ tsp cardamom powder
½ tsp ground black pepper
2 tbsp lemon juice
1 tsp black sesame seeds
1 tsp white sesame seeds
Mint cucumber yoghurt dip1/2 cup yoghurt
½ tsp paprika
½ tsp salt
1 cucumber, peeled, deseeded, grated and squeezed to reduce liquid
1 tsp lemon zest
10 mint leaves, finely minced
Method
Preheat the oven to 200°C. Line a baking tray with baking paper. Cut tofu into one-inch cubes. Set aside.
In a large bowl, combine all the ingredients together to form a marinade for the tofu.
Place the tofu in a bowl and toss until well coated.
Let it marinate in the fridge for 30 minutes to two hours.
Arrange marinated tofu on the tray lined with baking paper and bake for 25 minutes, then flip halfway through.
Bake for an additional five minutes, until the tofu is cooked all the way through.
Remove from the oven and keep warm.
Toast sesame seeds in a pan over medium heat until slightly golden.
Sprinkle on baked tofu and serve with dipping sauce.
Wash, peel, deseed and grate cucumber. Squeeze excess water from the cucumber.
Add all ingredients with the yoghurt and mix.
Serve with tofu tandoori.
