Sing a song of tofu

Dear Tofu,

Words cannot express what you mean to me. Kosher meat is super-expensive, and you are $1.50 at my local market. Your creamy goodness translates into so many meals, and has so many purposes.

You are more than just a health food, Asian staple or even bean curd. You are a good source of protein and iron, and even calicum depending on how the tofu is processed. There is an amazing history behind you, dating back to ancient China in the second century BC. You have been a staple in a variety of dishes such as miso soup, and a godsend to all vegetarians.

Whether it's silken, firm or extra firm, you transcend boundaries. Since you actually have no flavor and have such a unique texture, you can be used in a variety of dishes. You can even substitute in other dishes, whether it's for ricotta cheese in my lasagna florentine (see the recipe here) or pureed to the point of replacing dairy in a dish.

Some people may say you are difficult to work with. I do not find this to be the case. As long as you are fully drained of water, I find you a lot of fun to play with. You transform and take different shapes. You develop a great crunch on the outside when you're fried, and get soft and silky when I cook you with teriyaki sauce.

And this is only just the beginning. You have so much potential, and the possibilities are endless. Since you are so adaptable, you can go with plenty of meals. You even find your place in desserts. Who knows what the next step will be?

Although I love meat too much to give it up for good, just know, tofu, that you have a special place in my heart, and in the heart of all adventurous kosher eaters. We will continue to use and enjoy you, no matter your form.

Love,
Reina
YBK Founder

TERIYAKI TOFU

1 box tofu
1 cup teriyaki sauce
1 tablespoon canola oil

Remove the tofu from the box. If stored in water, drain all the liquid and wrap the tofu in a paper towel or cloth. If using paper towels, make sure to change every so often to absorb the liquid.

Once it's drained, cut the tofu into cubes and place in a bowl. Pour over the teriyaki sauce and allow to marinate for 10 minutes, lightly mixing halfway through, as it should absorb the liquid like a sponge.

Heat canola oil in a saucepan. Add both the tofu and marinade, and allow to cook until tofu is warm and has a good color from the teriyaki. Serve hot, or as a part of noodle bowls.