HUNGRY GERALD

Not everyone loves Tofu with HG’s passion. Many identify it with communes and “flower children” of earlier decades. On its own Tofu is tasteless—it absorbs flavors happily when added to other ingredients. HG prefers silken Tofu and adds it to egg drop soup, ramen, stir fries, stews and ragouts. It enhances everything. Moreover, Tofu is healthy, low in calories and a good source of protein and other nutrients. There are many recipes for fried tofu using firm or extra firm Tofu, pressed to remove liquid before sizzling. HG is not fond of these dishes. However, HG always enjoys Agedashi, the Tofu appetizer served at Japanese restaurants–fried with a gossamer thin coating and dipped in a pleasant sauce. On summer days, HG cuts slices of silken chilled Tofu–sprinkles them with a squeeze of lemon, sesame oil, fish sauce and a tiny bit of hot sauce. Tops them with finely chopped parsley—a refreshing dish when the weather is steamy.