Recently, I’ve been thinking of ways to cook tofu. I’m not exactly a fan of tofu in its purest form – soft and silky with not much of a texture at all. Don’t get me wrong. I do eat steamed tofu or tofu in soup, and absolutely enjoy my agedashi tofu, but if given a choice, I’d much rather eat stuff with contrasting textures than say, chawanmushi.
“Tofu Canapé” is a name invented by Jason and I like it! I was going to name this erm “Steamed Tofu with Minced Pork and Shrimp” yeah so original I know. But of course, unlike a real canapé, you can’t hold this with your fingers although you can probably eat this in one bite (or two)!