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Nov 23, 2013 06:25 PM

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I'm a veg, but I love cooking tofu. I have my favourite ways to eat it, but want to keep expanding. For people who love their meat, too, what are your favourite (veg-based) ideas for having tofu... things that are really outside the box and non-traditional... stuff that people have never tried.


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  1. Cold, drizzled with a sauce mixture of soy sauce, rice wine vinegar, sugar, sesame oil, minced garlic, and red pepper flakes, then garnished with some toasted sesame seeds and nori flakes.

    11 Replies
    1. re: ipsedixit

      Yes, was totally thinking that, but with dulse, perhaps. Silken?

      1. re: ls150

        Dulse works, and yes definitely Silken soft tofu.

        1. re: ipsedixit

          Excellent! Well, that certainly confirms one of my ideas. Any others? What about something fried?

          1. re: ls150

            Fried works well with firm tofu. Cube, then drench in cornstarch or flour, and then deep fry in a wok (or deep saute pan).

            (For an added twist, feel free to throw in some breadcrumbs or Panko in your dredge mixture to give your tofu that little bit of "je ne sais quoi")

            Serve with the aforementioned soy-ginger-sesame oil sauce, or if you're like me, a nice chile sauce spiked with sliced green chile pepper.

            1. re: ipsedixit

              Regular tofu (not extra firm) works great too.

          2. re: ipsedixit

            I have been fantasizing of basically what you have described. I saw this one photo of what I assumed was silken tofu dressed simply and it looked SO delicious. After a while I realized that it seemed like a savory custard to me.

            1. re: adenhailemariam

              It really pretty is a kick-ass dish.

              When I was a much poorer college student, that was really my go-to dish. Some cubed tofu, dressed with a bit of soy sauce, sesame oil, Chinese pickled radishes (that were like on sale for 2pkgs/$1), all served over a big bowl of rice. And I just ate the garlic cloves, whole, on the side!

            2. re: ipsedixit

              You can also try the more traditional Japanese preparation (hiyayakko) which is cold silken tofu topped with green onions, freshly grated ginger, hanakatsuo (which is shaved bonito flakes), and soy sauce. You could substitute ponzu for soy sauce.

              1. re: ipsedixit

                Pork floss (rou sung) and chopped scallions are also good in this dish.

              2. I actually don't like tofu at all, but the tofu steamed bao at Bahn Mi Boys is my favourite thing on the menu!
                It's panko crusted and deep fried..

                1 Reply
                1. re: burlgurl

                  Thanks! I am not sure what that is (other than how you described it) but do you know what seasonings, if any, are used with it?

                2. I usually buy extra firm tofu with which I make ramen noodle soup. Diced onion and diced celery are sauteed in a little canola oil.

                  Two cups of water are added, and brought to a boil before drained and chopped canned mushrooms are added along with cubed tofu.

                  A few squirts of hot pepper sauce and soy sauce are added. The heat is reduced to a simmer.

                  The ramen noodles are crushed with the heel of my hand while still in the package. The package is then opened, the flavor pack is discarded, and the noodles are added to the saucepan.

                  The noodles are allowed to cook for 3 minutes before serving.

                  Since this is a simple process, I leave the quantities of some of the ingredients to the creative cook.

                  1. Tofu diced in Hot & Sour Soup.

                    1. I don't know about never tried, but tofu parmigiana is a big hit in our house. Slice firm tofu into cutlets, dip in flour, egg, and panko and continue like any other parmigiana dish.

                      1 Reply
                      1. re: rockycat

                        Thanks! I've made that and am glad to know it is a winner among non-veg! Excellent.