So my last experience with Tofu was in Japan about 5 years ago, but I’ve never cooked it. So thought it was time to give it a go. I think I’m quite motivated by texture in food, so Tofu with its jelly like ways isn’t something that I particularly like. I can confirm that my own attempts to cook with it haven’t improved my view of this Asian staple.
Tonight’s recipe was quick and simple. A selection of mushrooms (shiitake, oyster and others) were cleaned then fried with the Tofu for a few minutes. Then black beans, soy sauce, red chilli, garlic were mixed into a sauce and added to the pan. A few minutes of cooking, then stock and cornflour were added to make a thick rich sauce.
The dish was ok, aromatic enough and the mushrooms were nicely cooked. The tofu soaked up the flavour from the sauce, but kept its slimey texture. Mr M voted just 5, the lowest score so far 😦
Hopefully the rest of the week will be onwards and upwards.