What to do with silken tofu?
- MeowMixx Jun 20, 2006 01:41 PM
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 :)
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.
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.
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.
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.
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!
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.
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.)