Asian Tofu
February 28, 2012 Tofu has come a long way in the realm of American cuisine. With notable chefs praising its taste and texture, the humble soybean curd has finally achieved gourmet status within the kitchen. To learn everything about this Asian staple, I can't think of a better authority than Andrea Nguyen, whose new book, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home, comes out today.
A highly respected teacher in the culinary world, Andrea presents a comprehensive look at making, buying, and preparing the various forms of tofu. There is much to glean from her detailed, exhaustive research and I love her anecdotes and cultural insights - it just makes it that much more intimate.
The following Japanese tofu recipe is very simple to make. It reminds me of a favorite dish that I used to have when I lived in Asia, so I'll be making this dish quite often from now on.
Chilled Tofu with Crunchy Baby Sardines (Jako Hiya Yakko)
Serves 4 as an appetizer
2 tablespoons canola oil
1/4 cup dried baby sardines
1 pound silken tofu or medium tofu, or 2 cups tofu
pudding, chilled
4 or 5 green shiso leaves, cut into very thin strips (about 1/4 cup total)
1 1/2 tablespoons white sesame seeds, toasted and slightly crushed with a mortar and pestle
Japanese Seasoned Soy Concentrate or
high-quality Japanese soy sauce
1. In a small skillet, heat the oil over medium-high heat. Meanwhile, position a mesh strainer over a bowl and have this set up near the stove; you’ll use it to quickly drain the fish.
The oil is ready when you drop in a fish and it immediately sizzles. Add all the fish and gently fry, stirring constantly, for about 1 minute, until they are fragrant and crisp. During cooking, they’ll darken, then turn golden. If you like, pick up the skillet toward the end to prevent overcooking.
Pour the contents of the skillet into the strainer. Give the strainer a good shake, then transfer the fish to a paper towel–lined plate to further drain and cool. Keep at room temperature if using within hours. Or, transfer to an airtight container and refrigerate for up to a week; return the fish to room temperature before serving.
2. If using silken tofu, run a knife around the edge of the mold or package and invert onto a plate to unmold. Pour off the excess liquid or use a paper towel to blot it away. If using block tofu, drain it on a dishtowel or double thickness of paper towels placed atop a plate. Cut the silken or block tofu into husky 1-inch-thick dominoes or 2-inch squares. Arrange them on individual dishes or in shallow bowls. If using tofu pudding, scoop up large shards with a metal spoon, putting them into a shallow bowl or individual dishes. Before serving, pour off any whey that gathers.
3. Top the tofu with some shiso and sesame seeds, and a crown of the fried fish. Serve the seasoned soy sauce on the side. If you have leftover fish, save it for a rice topping.
Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Maren Caruso © 2012
Asian Tofu is now available at TenSpeed.com.
For editorial consideration, a review book copy was provided for this post.
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