Perhaps the world can be divided in two: those who love tofu and those who hate it. Frankly I don’t understand how anyone can hate something so benign. Tofu, a form of soybean curd, is mild and creamy and a tremendously versatile ingredient. I’ve made chocolate mousse with tofu, dips with tofu, entrees with tofu and even a delicious salad that had an Asian style vinaigrette and slivers of celery.
Regardless of how you feel about it, the tofu haiku contest is open to you. And admit it, just saying “tofu haiku” is appealing, kind of like a greeting in a foreign language.
Tofu, which is pronounced slightly differently in Chinese and Japanese can be soft like custard, firm and dry or almost liquid-like in texture. It absorbs flavors easily so it can be used in many ways. Marinating it will infuse it with flavor as will cooking it in a sauce. It is rich in protein, making it a favorite of some vegetarians, it is also a good source of Vitamin B and iron.
Haiku is a form of Japanese poetry arranged in three lines: 5 syllables, 7 syllables and then 5 syllables. It is supposed to evoke a sense of season, be written in present-tense and juxtapose two images, marked by a turning point.
Here’s one I wrote:
white as winter snow
creamy tofu sits silent
then disappears like springtime
More examples are available with the contest rules. Bottom line? The judges are looking for great poems about you-know-what.
Over at Cooking with Amy is my recipe for Tofu and Celery Salad