ANN/THE STAR – I’ve always had a soft spot for tofu, pun intended. This silky, versatile ingredient has been a staple in my meals for as long as I can remember.
Not only is it a relatively affordable source of protein, but its adaptability in various dishes is remarkable.
If I had to pick a favourite tofu dish, it would be impossible to choose just one – much like how it’s known by different names: tauhu in Brunei Darussalam, Malaysia, and Singapore, taukwa among the Peranakan community and in the northern states, and bean curd in English.
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.
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).
The latter is generally used when referring to 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.
A friend of mine who used to study in the United States (US), said I should look for extra-firm tofu for this recipe, which I have not been able to find anywhere.
What differentiates the soft or silken tofu from the firm version is its water content and how much soya 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.
From the silken smoothness that beautifully complements a comforting bowl of miso soup or steamed with garlic, ginger and soya 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
– Eight blocks firm tofu (tauhu keras), pat dry to remove excess water, cubed
– Half cup Greek yoghurt
– Three shallots, peeled and grated
– Two cloves garlic, peeled and minced
– One tsp minced ginger
– One tbsp chilli powder
– Two tsp Kashmiri chilli powder
– One tsp coriander powder
– One tsp ground cumin
– One tsp garam masala
– Salt to taste
– Quarter tsp turmeric
– One tsp onion powder
– One tsp garlic powder
– Quarter tsp cardamom powder
– Half tsp ground black pepper
– Two tbsp lemon juice
– One tsp black sesame seeds
– One tsp white sesame seeds
Mint cucumber yoghurt dip
– Half cup yoghurt
– Half tsp paprika
– Half tsp salt
– One cucumber, peeled, deseeded, grated and squeezed to reduce liquid
– One tsp lemon zest
– 10 mint leaves, finely minced
Method
Preheat the oven to 200 degree Celsius. 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. – Low Lay Phon
