Bet you never thought you’d see the words, “tofu” and “sultry” together, did you?
After all, the bean curd doesn’t always get the love it deserves. But this easy-breezy dish might just make you a believer.
On a warm, lazy day, there’s nothing better than “Silken Tofu with Avocado.”
It’s from “Every Grain of Rice” (W.W. Norton & Company), the newest cookbook by Chinese cooking authority Fuchsia Dunlop. The cookbook, of which I received a review copy, includes 150 recipes for straightforward, Chinese home-style dishes. Included are helpful primers on Chinese ingredients and cooking techniques.
Cold dishes are traditionally served at the start of a meal. It’s actually a sly way to tide guests over with already prepared noshes while the host gets busy stir-frying the rest of the meal.
Dunlop writes that she first experienced a tofu-avocado dish like this years ago in a restaurant in the southern hills of Taipei, where the cuisine is influenced by Taiwanese street food, as well as Taiwan’s history as a Japanese colony.
Indeed, the flavors of this dish will remind you of a California roll, what with the avocado, soy sauce and hit of wasabi.