Tofu Escabeche

I think I should cook tofu more often since it’s so good for you. It is the staple for a plant-based diet and an alternative for animal protein. It may be time to revisit tofu and search for the “right” recipes to bring it to the dinner table more regularly. Right to me means: delicious, foolproof and with bold flavors.

I drink soy milk and put tofu in smoothie and grill them from time to time. I try to like them, but I don’t. It’s tough to bring out the best in tofu; they are just bland and mostly tasteless. To make them the star ingredient is a tall order. Or is it doomed on day one?

I’ve found Mark Bittman’s tofu escabeche a step in the right direction. It piques my interest and, to some extent, my taste buds. Bittman said he cooks tofu several times a week. It gives me confidence. This recipe ought to be a good start.

“Escabeche” means brine or pickle. The recipe may be used as a core recipe, the concept that Bittman espouses in his new cook book, Mark Bittman’s Kitchen Matrix. You change the brine, tofu can take on different character, personality or cultural origin. It’s a fun way to cook and I heartily embrace it.

 

 

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7 Comments

  • Reply
    mshew
    November 11, 2015 at 1:42 pm

    Right up my alley and I will be trying this recipe this week, thanks for posting as I was interested a few recipes from Bittman's new book.
    Have a great day.

  • Reply
    Lydia Filgueras
    November 12, 2015 at 1:53 pm

    Looks great! I love tofu as an ingredient in its own right, but I agree it can be uninspiring at times. This sounds great and something I'd love to make.

  • Reply
    Deb in Hawaii
    November 15, 2015 at 9:26 pm

    Kitchen Matrix is on my "to buy" list. This looks like such a great way to add flavor where there is none. 😉

  • Reply
    Joyce Rachel Lee-Bates
    November 16, 2015 at 8:18 am

    Love those tofu triangles. 🙂

  • Reply
    Kim
    November 16, 2015 at 9:29 am

    Look at you being brave with tofu:) Confession: I've been wanting to try Ottolenghi's Black Pepper Tofu for years,but I'm scared. It's so silly, I should just jump in there and get to it. Love how the brine an be changed up to create different profiles.I'd love to give it a try!

  • Reply
    Edward george Snelling
    November 17, 2015 at 1:03 pm

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  • Reply
    kitchen flavours
    November 19, 2015 at 2:17 pm

    Delicious tofu dish!

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