I love tofu. I don’t know where or when this love began, but China sure does provide me with lots of reasons to continue to eat this protein-rich superfood. Why does tofu get such a bad rap in the US? Probably because a)people don’t know how to cook it properly and b)there aren’t as many varieties.
While living in China, I’ve indulged in everything from the fluffy soft douhua (豆花) on top of my mixian (米线), a Kunming favorite or in a bowl, still warm with a little bit of sugar stirred in. Drinking fresh, warm soy milk from the morning market is nothing like the refrigerated Silk that tastes like a chocolate milkshake (even though, I must admit, I like that too). The soy milk here is thin, watery, and earthy. Sometimes they grind up several different kinds of beans with the soy milk so that it is actually a bean smoothie. Talk about protein!
They deep fry tofu, serve it on sizzling iron plates (铁板豆腐), grill it, mix it with meat and spices, stir fry with veggies… I could continue.
When I was in Nuodeng on my weekend away, I saw my guesthouse owners making their own tofu the old fashioned way. We ate the freshly made bean curd the next day and it melted in my mouth. Perfection!
Want to know more about the tofu making process? Watch this video about a great restaurant in Kunming and their homemade tofu. Maybe I can give it a try in the US?!?