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.