Tofu divides people, much like Marmite. For many it’s too bland, with that awful slimy texture. For others, it’s a versatile ingredient that absorbs flavours well, and with a little ingenuity it can taste marvellous and full of texture. I didn’t really like tofu until my twenties but I LOVE the smell of chau dau fu, the deep fried, smelly, fermented bean curd. There’s just something about that rancid, musty smell… mmmm!
I saw this dish in Saveur magazine and it looked so gorgeous, I gave it a try. My mother gave me a bag full of black sesame seeds a while back and I’d been wondering what to do with them. It is a simple enough recipe but the tofu is fiddly-slippery so take care when handling it as it falls apart easily (yes, even the ‘EXTRA FIRM’ ones…). This would also be lovely done with salmon.
One of my favourite Chinese soul food meals is fresh Shanghai noodles in a lovely broth, with preserved vegetables, strips of fried dao-fu and shredded pork. My lovely Chinese dragon of a mother is making them as we speak… I made this back in the UK whenever I felt homesick, especially when the weather was getting me down. There is nothing so simple to lift the spirits and remind you of your mum. Read more