"But press it, bathe it in flavor, bake it dry, and tofu becomes a delicious, chewy bite that's not only meal-worthy, but also protein-rich, heart-healthy and budget-friendly. The versatility of flavored, baked tofu is endless; drop it in soup, add it to salad, layer it in a sandwich, toss it with noodles, thread it on skewers for the barbecue or simply cut it into cubes for a quick snack."
"Hodo, an Oakland-based tofu producer, sells more than a dozen flavors. Other top tofu companies offer at least two, usually including teriyaki and a spicy Asian-inspired flavor. Good flavored tofu is infused with bold, luscious seasonings that permeate the entire block of tofu. It's both moist and chewy, and has a touch of salt that accentuates the flavors. Bad flavored tofu is over-baked, rendering it more rubbery than chewy, or is under-marinated, resulting in a bland mouthful."
Tofu can be transformed from bland, gelatin-like protein into a chewy, flavorful ingredient by pressing, marinating and baking. A growing number of companies sell pre-marinated, baked tofu in flavors such as teriyaki, ginger-sesame, sriracha, miso and Chinese five-spice. Good flavored tofu is infused with bold, luscious seasonings that permeate the entire block, remaining moist, chewy and slightly salty to enhance flavor. Poor products are over-baked and rubbery or under-marinated and bland. Flavored, baked tofu is protein-rich, heart-healthy, budget-friendly and highly versatile for soups, salads, sandwiches, noodles, skewers, or quick snacks.
Read at www.mercurynews.com
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