Tofu: New take on a very old food

  • by: BETH DOOLEY , Special to the Star Tribune
  • Updated: February 13, 2013 - 1:36 PM

Lately I’ve found myself staring at the white blocks of fresh tofu in their plastic tubs of cloudy water on the grocer’s dairy shelf, in hopes of cooking lower on the food chain. The stuff doesn’t look alluring. But when pan-seared to be crisp outside and creamy within or when simmered in a spicy-tangy sauce, it’s light and ethereal, with a flavor so pleasingly neutral, it’s surprisingly versatile and easy to use in all sorts of dishes.

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