In this post, I’m taking a break from my literary blogs to feature some of my favorite tofu recipes.
Tofu, that flexible food that soaks up a multitude of flavors, is heavy on protein and calcium, and low on calories. And tofu is a shape shifter—it can be carved into strips, cubes, or wedges. It can have a texture that’s creamy or chunky. Who ever thought of grinding up cooked soybeans, straining the milk from them, and then gelling the liquid into a block! Tofu is a culinary miracle.
Over the years I’ve collected my favorite tofu recipes, and this list is for me the soy crème de la crème.
|Seared Tofu with Snap Peas and Sesame Seeds|
This New York Times Cooking recipe from Melissa Clark features an unusual preparation of tofu on a skillet with tasty green veggies.
From a fine cookbook, Pleasures of the Vietnamese Table by Mai Pham, which includes juicy anecdotes about how she discovered recipes in her travels around Vietnam.
This food.com recipe yields tofu strips coated with yummy sauce. I substitute a tablespoon of honey for the Splenda sweetener in the recipe. Make sure the liquid reduces till it forms a thick sauce. Great with your favorite kimchee.
Another New York Times recipe, this one from Hetty McKinnon. Silken tofu has a softer, more custardy texture than the meaty firm or extra firm tofu. It is delicate and goes well with crunchy corn or veggies. You have to treat it gently or it falls apart!
A very quick recipe from Hetty McKinnon of the New York Times where the silken tofu is served cold. I know, cold tofu, it sounds yucky. But take my word, everyone will want more than one helping.
A tasty recipe from Pinch of Yum with a Southeast Asian flavor. The sauce takes a while to make, but you can freeze it and save some for another time.
This is a New York Times Cooking recipe that features tofu cutlets dredged in breadcrumbs.
From Food & Wine magazine comes this flavorful recipe with coconut milk, lime, and a variety of veggies. Great one-dish dinner.
|Black Pepper Tofu|
An Ottolenghi recipe that is super-tasty. Don’t go overboard on the chili peppers because there is already lots of spice in the sauce.
A fine vegan recipe from Olives for Dinner that combines brown sugar and tangy spices. Yum! I suggest toasting the cashews and sesame seeds and cooking the broccoli florets longer than this recipe calls for. Also, slightly reduce the amount of garlic and ginger and keep it in the cast iron pan with the veggies and tofu.
Please suggest your own favorite tofu recipes in the Comments. Bon appétit!
Zack’s most recent book of poems, Irreverent Litanies.
Zack’s most recent book of translations, Bérenice 1934–44: An Actress in Occupied Paris.Other posts of interest: