If you've gone through my blog, it may bemuse you that this is my second post on tofu. How much do I love eating it? A lot. And why not? I find it tasty, love the texture, and enjoy the variety. You heard me...there's variety even with an ingredient like Tofu - silken, firm, extra firm, fermented, flavoured, etc. And this 'obedient ingredient' (as chef Roger Mooking would call it in his food show Everyday Exotic), is super versatile to cook with. Deep fry it and cook it with veggies in sweet and sour sauce, or make an evening snack out of it by toasting it on a pan with a little oil and drizzle with salt and cracked black pepper. Like me, if eggs don't suit, you then scramble up a tofu and add the other usual scrambled egg ingredients and you're set! One of my favourites tofu dishes is when it is baked with peanut sauce. Pure bliss. A picture below to treat your eyes. Now that's a happy meal for me. Just a quick tip, give your tofu a boil in water fla...