The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
Jiigae is a spicy Korean stew that’s served in an earthenware pot, so that it still bubbles wonderfully on the table.
Agedashi tofu is fried tofu served in a dashi-based broth. The nice thing about this is that part of the crispy layer of the tofu gets a little soggy, and part stays crunchy.
I don’t make them very often anymore because I’m lazy, but dumplings remain the ultimate Asian snack.
Make your way to Martinborough on Sunday 19 November to celebrate the 30th year of New Zealand’s most esteemed wine, food and music festival.
