It’s not the first time I’ve had a tofu recipe on the blog (that would be this smoky barbecue kebabs one), but if you’ve been around for a while, you’ll know I’m not much of a fan. Too white, too wobbly, too tofu-tasting. I have a habit of looking at vegetarian food through a carnivore’s eyes and a lot of the staples just do not seem palatable. I’ve had much success with other things, but tofu and I have been at a stalemate. A couple of victories, a lot of fails.
But oh are tofu and asian flavours just not a match made in heaven or what? I think with enough marinade you can make tofu work (but there will be people who will just never be swayed) and dare I say it – even delicious. I’ve got a couple of favourite tofu recipes, and this one is my brand-new one.
The secret? Hoisin sauce!
It’s not something I’ve ever really used before, but boy was it that one unique thing that made this soup great.
I’m sorry I doubted you, Hoisin. I shan’t any more.
As always, I’m keen to hear of other tofu successes – please send me in the right direction if you know of any!