Tofu is one of those foods that seem to have gotten a bad rap over the years. It's bland, has what can be considered a weird texture (unless cooked decently), and leaves some people wondering what to do with it.
First off, tofu is basically soy bean curd, and can be either soft, firm, extra firm, or silken. Silken tends to be great for smoothies and puddings, while the others are better for other recipes.
To get started on working with tofu, check out today's six recipes, including Crispy Tofu With Cashews and Blistered Snap Peas and Grilled Tofu. Also you can check out a wonderful recipe for Chocolate Mousse that uses silken tofu in my Just Desserts blog from September 21, 2021. (It's the second recipe in that post.) Enjoy!
CREAMY VEGAN TOFU NOODLES
This comes from Hetty McKinnon in The New York Times cooking e-newsletter. Hetty wrote, "There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles.
Ingredients
For the Noodles:
3/4 teaspoon kosher salt, plus more as needed
12 ounces thick Chinese wheat noodles
1 (14-ounce) package firm tofu, broken into pieces
2 garlic cloves, sliced
1/2 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
2 teaspoons sesame oil
Toasted white sesame seeds, for garnish
For the Topping:
2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
1 tablespoon soy sauce
1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
1 scallion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
Preparation
Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
GRILLED TOFU
This comes from Kay Chun in The New York Times cooking newsletter. Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."
Yield: 4 servings; Time: 20 minutes, plus 6 hours' marinating
To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu.
Ingredients
1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions
Preparation
Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
TOFU MUSHROOM SOUP
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."
Yield: 4 servings; Time: 1 hour 45 minutes
This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.
Ingredients
1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives
Preparation
Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Tip
Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."
Yield: 4 servings; Time: 30 minutes
This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.
Ingredients
1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving
Preparation
Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
ADOBO TOFU & PORTOBELLOW TACOS WITH CHUNKY GUACAMOLE
This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.
Ingredients
1 14-oz pkg organic extra-firm tofu, drained
1 1/2 tbsp finely chopped canned chipotle chiles in adobo
1 tbsp fresh orange juice
2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
8 6-inch corn tortillas
1 large red bell pepper, cut into 1/4-inch strips
1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices
1/4 sweet onion, cut into 1/4-inch slices
2 tsp safflower oil
1/4 tsp sea salt
1/2 tsp ground black pepper
Guacamole
3 tbsp finely chopped sweet onion
2 tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)
1 small avocado, peeled, pitted and diced
1 tsp fresh lime juice
1/4 tsp sea salt
Preparation
Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.
Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.
In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.
Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.
In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
BLACK-BOTTOM PINEAPPLE TOFU WITH COCONUT RICE
This comes from Jennifer Burke in the October 2005 issue of Vegetarian Times, page 84. This recipe begins, "2005 Recipe Contest Finalist Jennifer Burke, a San Franciscan Web designer and mom of two, entered this year's contest after a 12-year hiatus; her recipe for Farfalle with Carrot, Sage and Scallions won our grand prize in 1993. The secret to this recipe's success, she says, is to resist the urge to turn the tofu before it has a chance to blacken."
Makes 4 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bottom-pineapple-tofu-with-cashew-coconut-rice/.
Ingredients
Cashew coconut rice
3/4 cup basmati rice
1/3 cup raw cashew pieces
2 Tbs. unsweetened shredded dried coconut
2 tsp. avocado or vegetable oil
1 tsp. minced fresh ginger
1/2 tsp. cumin seeds
1/4 tsp. ground turmeric
1/4 tsp. salt
Black-bottom pineapple tofu
1 15-oz. can pineapple chunks in unsweetened pineapple juice
2 Tbs. tamari soy sauce
1 Tbs. balsamic vinegar
1 Tbs. avocado or vegetable oil
16 oz. firm tofu, cut into 1-inch cubes
1/2 cup diced carrot
1/4 cup diced red bell pepper
1/4 cup chopped cilantro, for garnish
1 tsp. sesame seeds, for garnish
Preparation
To make Cashew Coconut Rice: Place all ingredients in saucepan. Cook over medium heat 4 minutes, or until fragrant, stirring constantly. Add 1 1/2 cups water, and bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes, or until water is absorbed.
Meanwhile, make Black-Bottom Pineapple Tofu: Drain pineapple chunks, and reserve liquid. Combine pineapple liquid (about 1 cup), tamari, balsamic vinegar and oil in large nonstick skillet. Add tofu cubes in single layer, and bring to a boil over high heat. Continue boiling—without turning tofu cubes—9 minutes, or until liquid becomes a thick syrup and tofu cube bottoms are dark brown. Sprinkle pineapple chunks, diced carrot and diced pepper between tofu cubes, reduce heat to medium, and cook 4 minutes, or until pineapple chunks begin to brown. Remove from heat, and toss ingredients with spatula.
Fluff rice with fork, and spoon onto one side of a serving dish. Transfer tofu mixture to other side of serving dish. Sprinkle with cilantro and sesame seeds.
