This is something of an unusual post for me. Usually, I write something here and the post the link on Facebook (and other social-media platforms). This time, I posted a simple question on Facebook and got such a big response that I decided there must be a blog article in it.
So, what happened was a discussion over the brunch table on Friday about the value of tofu, which, according to Google, is “a soft white substance made from mashed soya beans, used chiefly in Asian and vegetarian cookery”.
For many people, tofu is in the category of a “faux meat” — a substance that has been created artificially specifically to create some psychological comfort in people who have become vegetarian but, deep down, really want to be carnivores.
For others, it’s a kind of wonderfood.
Anyway, after some robust debate around the table, I posted the following short sentence on Facebook:
Table talk. Tofu: food or not food?
Here are some of the responses:
“Abomination!”
Food! Absolutely! Korean style teriyaki tofu is one of the tastiest things on the planet.
Delicious. What would a good laksa be without it?
Funny, you never see meat advertised as tasting like tofu …
Disgusting muck. (This was from a quite well known food and beverage writer.)
Paper. Food or not food?
Yes, buried in a stir-fry, it’s all well and groovy but I think we need to accept that tofu — unadorned by various sauces, soups and condiments — does not stand up to the the stand-alone taste test. One could cover a sock in peanut sauce and make it delicious.
Add soft tofu to scrambled eggs. Takes a pedestrian dish to another level.
Food. Icecream, flour, candles, yoghurt — all a bit suspicious!
And late entry from Twitter:
Next: Is couscous grounds for divorce?
