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FAQs: Ask the Vegan Chef

Former restaurant chef Robin Robertson is a quintessential vegan queen of the kitchen. The author of 10 vegetarian cookbooks, including Vegan Planet and The Vegetarian Meat & Potatoes Cookbook, Robin answers your questions about vegan cuisine. From meat-free must-haves to keep in the kitchen to how to satisfy cravings for vegan French toast and much more, Robin shares years of experience and a wealth of expertise with you. Read on! (And to learn about her upcoming events and releases, visit Robin’s Web site at RobinRobertson.com.)

Tofu

Q. I recently heard that tofu is considered to be a genetically modified food. Is this true? I’m a vegetarian and love tofu but am concerned about whether it is safe to eat.

A. Please don’t give up tofu! Just read the label on your tofu package to put your mind at ease. In most cases, you will find that the tofu is made with organic ingredients—the label will often state that the product is “made with non-GMO soybeans.” Simply buy brands that are clearly labeled. If you’re not sure about the ingredients in a product, you can call or write to the company in question or check its Web site.

Q. My fiancée and I are vegetarians, but every time I make tofu, it turns out terrible. Can you share some helpful tips and ideas? Also, what if we don’t like the taste of soy? How do you make plain tofu taste good? I’ve had seasoned tofu and it was delicious, but I’ve had plain tofu, and frankly, it was disgusting.

A. Let’s call this “Tofu 101.” All tofu is not created equal, but this primer will help you better understand this wonder food. If you’re new to tofu, it will probably be a while before you’ll want to eat it cold and raw because plain tofu is definitely an acquired taste. Well, actually, it doesn’t have much taste on its own—the beauty of tofu is that it quickly absorbs the surrounding flavors and seasonings. The conventional wisdom is to use tofu as an ingredient in combination with other more flavorful ingredients, rather than “unadorned.”

Silken tofu is best for smoothies, sauces, puddings, “cheesecakes,” and other soft, silky, or “saucy” recipes.

For stir-fries, sautés, or other dishes that require a sturdy texture that retains its shape during cooking, use regular tofu, a.k.a. Chinese bean curd. Press the water out of your firm or extra-firm tofu by cutting it into slabs and placing them on a baking sheet lined with paper towels. Top them with additional paper towels, another baking sheet, and some heavy canned goods. You’ll be ready to create amazing dishes with tofu.

Here are some simple ideas to try: After draining the water from tofu, heat a small amount of oil in a large nonstick skillet, add slices or cubes of firm tofu, and fry them on all sides until they are golden brown. Now comes the “flavor”—add a splash of tamari sauce or teriyaki sauce, simmer for a few minutes, then add to stir-fried fresh veggies and rice and—voilà!—you’ve got a quick, easy, and, most importantly, tasty meal. You can also make a quick sandwich filling by simmering browned tofu with barbecue sauce.

Make a hearty, satisfying dinner for friends and family by combining crumbled tofu with a splash of fresh lemon juice, a little fresh parsley, and a dash of salt and pepper and then using it as the filling for a yummy lasagna.

Q. What is the secret to getting tofu to turn out the way it does at Asian restaurants? I love Thai-style tofu with peanut sauce and tofu with basil and veggies or lemongrass. It’s always fried nice and chewy/crispy in restaurants, but when I try it at home, it never comes out right!

A. For chewy/crispy “restaurant-style” tofu, start with well-drained extra-firm tofu. To remove as much liquid as possible from the tofu, place it on a baking sheet lined with paper towels and then top it with additional paper towels and another pan with a weight on it (such as a jug of water). After that, blot it well, and then deep-fry it at 400°F until it is golden brown. Remove it from the oil and drain it on paper towels. Now you’re ready to add the tofu to your favorite Asian recipes (it’s usually added near the end of the recipe, just to heat it through, so that the tofu remains crispy).

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