Is Tofu tasteless?
Imagine if you had never tried rice, pasta or potatoes before. Beige, bland and boring would be the likely evaluation. Then factor in such additional information as potato leaves are deadly poisonous and any green areas on the tuber are toxic and must be sliced off. It's no wonder Brits and Europeans took many decades before accepting such suspect newcomers as potatoes and other 16th century imports. Now our cuisines are hard to imagine without them.
Tofu – although new to the western world – has a venerated Asian history going back two thousand years. Its porous blandness means it readily accepts the colours and flavours of the cook's choosing. It can be sweetened, moistened and turned into a fluffy strawberry mousse, chocolate cheesecake or glamorous piped garnish. Whiz in the blender and create creamy dressings, sauces and toppings for pasta and baked potato. Grate it and it will convince people that it's cheese. Cube it, spice it or marinate and use with stir-fries, kebabs and soups. Such blandness equals versatility and is a playful cook's best friend.
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