As far as I can remember, I’ve only had tofu once before, some 16 years ago in a vegan restaurant in Marylebone. I was not impressed! Slimy and tasteless, I seem to think.
However, I’ve largely exhausted the full range of (lacto-)vegetarian recipes in my repertoire, as I have been really good about sticking to two veggie days and one fish day a week all this year. So, having investigated tofu via a search on my favourite non-Goggle search engine, I decided to give it another go. Fried seemed a good idea. And something with some taste to dip the tofu pieces into! So, tofu, pressed under a brick for an hour, shaken in cornflour, and fried until golden. Great texture, but no taste … tomato ketchup and home-made green tomato chutney helped that situation. Served with a stir-fry of tatsoi, shallots, and home-grown runner beans. It’s not going to make frequent appearances on the supper-table, but as a change once in a while it will probably be repeated at some point.
bb