285945 Tue Jun 20 13:41:31 -0700 2006 9 31 Home Cooking 0 1532741 I've been eating it cold, served with a light soy sauce, thinly sliced green onions, grated radish, crumbled nori and sesame seeds. I'm getting a bit bored with this however and was wondering if anyone had any equally healthy and delicious alternatives? Thank you :) Tue Jun 20 13:41:31 -0700 2006 0 MeowMixx 1 1532746 I like it plain, seasoned with a nice sea salt. Or with some other type of fine Japanese flavored salts you can get. But you can also try a little ponzu with grated ginger or mince it up and make a porridge with some spicy miso and a dash of sesame oil. But it has such a delicateness to it, better not to do this.....I've had it served with salt and macha powder as well. Tue Jun 20 13:57:43 -0700 2006 1532741 0 Silverjay 1 1532748 Cut it into big cubes and cover it in corn starch. Deep fry and serve with a soy-Mirin sauce. We eat this Japanese classic all the time. Tue Jun 20 13:58:28 -0700 2006 1532741 0 David A. 1 1532751 I don't know if this is the kind of thing you are looking for, but it's fabulous blended into smoothies. It imparts no flavor, but adds a fantastic creaminess and a healthy dose of soy protein and healthful fat. Tue Jun 20 14:04:57 -0700 2006 1532741 0 Aaron 1 1532757 I cut into cubes and slatter with chinese black bean sauce (store-bought jar). Better yet, if you can grill it either w/ black bean sauce, or soy sauce or just salt. Tue Jun 20 14:14:48 -0700 2006 1532741 0 welle 2 1532761 You grill silken tofu? Doesn't it fall apart? Do you drain it first? I've only ever grilled firm and extra firm...I'm intrigued. Tue Jun 20 14:18:41 -0700 2006 1532757 0 Aaron 3 1532767 oops, overread 'silken' - my apologies. Tue Jun 20 14:38:27 -0700 2006 1532761 0 welle 1 1532759 Although it's not eating tofu "plain", I like putting silken tofu in things for creaminess without any cream or eggs. I tried Alton Brown's "Guilt-free Caesar" dressing with silken tofu, and it's really good. Next time, however, I'll cut down on the dijon mustard and add some lemon juice. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_14311_PRINT-RECIPE-FULL-PAGE,00.html Next, I'm going to try Nyleve's tofu-chocolate mousse. It's my kind of recipe, because there's only two ingredients: tofu and chocolate. With dark chocolate, it'd be pretty healthy! Anne Link: http://www.chowhound.com/topics/show/283843#1516204 Tue Jun 20 14:15:55 -0700 2006 1532741 0 AnneInMpls 1 1532765 I eat the silken tofu cold for lunch often. I'll use different soy-based salad dressings. A good one is McCormick's Chinese-style dressing found @ Japanese markets. I'll also add the wonton crisps (East meets West brand, I think) for a bit of flavour & crunch. Occasionally, I'll add Japanese seasonings (furikake) with a bit of soy sauce. Tue Jun 20 14:30:12 -0700 2006 1532741 0 OCAnn 1 1532844 I like it for scrambles, I find it reproduces the fluffiness of eggs better than firm tofu. I also like it for tofu salad sandwiches, seasoned much in the same way as egg salad. Other options: mashed/blended as a dip/filling; puréed as a flan, quiche filling or mousse; blended with veggies and chilled as a creamy cold soup. (Try the latter with roasted red peppers and garlic, topped with fresh basil.) Tue Jun 20 19:38:36 -0700 2006 1532741 0 piccola