Tofu in the Supermarket

Back home in Minnesota, my tofu options are slim pickings. Soft or Firm. That is about it. Imagine then coming to a Japanese supermarket and having all of these options at the supermarket in the tofu section. Fresh tofu, deep-fried tofu (thick and thin), tofu mixed with vegetables and deep-fried (ganmodoki), soy milk, and okara (the lees).

No wonder we eat so much tofu. In the hot summertime we have it as hiyayakko, chilled topped with nothing more than grated ginger and soy sauce, or with some katsuobushi. We love it in soups, miso soup, or in a creamy corn chowder, or in egg drop soup with some vinegar and rayu chili oil for a sweet and sour twist. Tofu is easily put into stir-fries or with ground beef for a mabo dofu. And, the abura-age (thin, deep-fried tofu pockets) can be stuffed with cheese and grilled for a low carb grilled cheese.