What to do with silken tofu?

[MeowMixx]

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 :)

[Silverjay]

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.

[David A.]

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.

[Aaron]

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.

[welle]

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.

[Aaron]

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.

[welle]

oops, overread 'silken' - my apologies.

[AnneInMpls]

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/...

[OCAnn]

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.

[piccola]

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.)