Soy savant Lorna Sass devised this toothsome meal-in-a-wok for The New Soy Cookbook. Intense fermented black soybeans, orange zest, ginger, sherry, and garlic permeate the absorbent curd cubes (darkening and seasoning them) as carrots and sliced sprouts add color and crunch—a novel and effective use for the buds.
“Pressing tofu is the single most important step in producing a delicious final dish. Pressed tofu offers pleasing resistance to the tooth,” writes Sass, and “the watery liquid released by pressing can be replaced with a flavor-packed . . . sauce”—which this surely is, even adapted to my meeker taste buds.