- Photo courtesy of Brooks Criswell
- Killer tofu
I was on tour with my band, Oh Shit They’re Going To Kill Us. We played at the Acheron in Brooklyn (RIP), and because we were in New York City, we also got to stay with my then-girlfriend, now wife and business partner, Dingo. Since my bandmates were all nice young men (and included my other now-business partner Elyse’s husband, Dusty), we all got fed and clean and rested. One thing I distinctly remember was this meal Dingo made. It seemed bizarre, and definitely something I would never make myself, but like so many things that I felt the same way about at the time, it ended up being amazing.
Ever have good tofu? Like really good tofu? Lots of people are afraid of it. If you’re one of those people, try it. Learn how to make it yourself, because most restaurants don’t know how to make it either. Silken tofu, in particular, can be amazing. Here’s a really simple way to make it into, dare I say, “Killer Tofu.”
- 1 block silken tofu, room temperature
- 1-2 garlic cloves, sliced
- some kind of mild oil, like vegetable or canola
- fresh ginger, finely grated
- scallions, finely chopped
- 1 package nori seaweed
- soy sauce/tamari (whatever you like)
The best part about this recipe is there is no measuring. That might freak some people out, but this one is hard to mess up. In a skillet, heat oil over medium-high heat. Use a little more than needed to coat the bottom. Slice garlic cloves and add to the oil. You’re making garlic oil, an amazing condiment and cooking medium. When garlic starts to turn golden brown, remove oil from the heat; don’t burn it. Put the tofu (block, cubed, however you prefer) in your favorite vessel. Finely grate some fresh ginger, chop your scallions, and maybe slice up your nori, if it comes in sheets (it comes in all kinds of different ways). Drizzle the garlic oil and soy sauce on top of the tofu. Add the other toppings to suit your taste. You can keep it all separate and craft each individual bite, too. Your call. Tofu has no masters.