silken tofu

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth.  It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Kimchi Soondubu Jjigae

(12 ounces sundubu (extra soft/silken tofu))

kimchi

pork

red chili pepper

garlic

sesame oil

water

juice

saewujeot (salted shrimp)

black pepper

scallion, finely chopped

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.

Stir-fry until the meat is almost cooked, 3 - 4 minutes.

Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.

Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

https://www.youtube.com/watch?v=SZr22jsLnCI

This warming and comforting Korean stew is made with extra soft tofu (soondubu), thinly sliced meat, and kimchi.  It really takes less than 30 minutes to prepare this flavor packed Korean tofu stew!

Full Recipe: 
https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/

Anchovy Broth Recipe:
https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/

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#Koreanstew  #sundubujjigae #softtofu #soondubu #kimchi #순두부찌개

Video By:
Aaron Strand, Stranded Entertainment
Category
People & Blogs

Kimchi Soondubu Jjigae (순두부 찌개) - Soft tofu stew

This Korean Silken Tofu recipe is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with delicious aromatics, this silken tofu makes for the perfect appetizer or side dish for any occasion. 

5-Minute Korean Silken Tofu

(300 grams) package soft silken tofu

soy sauce

tsp Gochugaru (Korean chili flakes) (to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

garlic (minced)

onion

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

tsp Gochugaru (Korean chili flakes) (or to taste)

Light, indulgent, silky smooth vegan tofu chocolate mousse is made with silken tofu! This high-protein plant-based dessert is perfection.

Vegan Tofu Chocolate Mousse

12 oz package of silken tofu

tbsp unsweetened macadamia nut milk (I use Milkadamia)

tbsp maple syrup (add more if you want it sweeter)

tsp pure vanilla extract

chocolate chips

cocoa powder

In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.

Melt dark chocolate in microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.

Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.

Serve and enjoy chilled!

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Brothy Thai Curry With Silken Tofu and Herbs

(14-ounce) packages silken tofu, drained

neutral oil,

shallots, peeled and minced

garlic cloves,

ginger,

red curry paste

cherry tomatoes or fresh cherry tomatoes

vegetable stock

coconut milk

Salt

herbs,

scallions, thinly sliced

lime,

Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.

Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

Tender sweet herbs are the foundation of this lovely, delicate salad that’s dressed with a creamy yogurt sauce flavored with sesame, lime juice, ginger and green chile for kick. Feel free to use any combination of the herbs mentioned in the recipe, though you could also incorporate large leaves of butter lettuce. Topped with cool cubes of soft tofu, this dish is a very flavorful and refreshing first course or light lunch. 

Tofu and Herb Salad With Sesame

cup white sesame seeds, toasted and coarsely ground

lime juice

ginger

green chile

plain yogurt (not Greek-style)

Salt and pepper

watercress sprigs

Italian parsley leaves

cilantro sprigs

cucumber

Black or white sesame seeds,

Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.

On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.

Drizzle sauce over each plate, and garnish with sesame seeds, if desired.

Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts.  They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won&#39;t be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.

Mochi Donuts (Pon de Ring – Inspired)

all-purpose flour

cornstarch

mochiko glutinous rice flour

baking powder

salt (optional)

sugar

tofu

egg egg yolk

Oil cups)

white chocolate (finely chopped)

heavy cream

taro purple yam powder

In a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.

Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.

Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.

Cut 6 squares, 5x5 inches each from parchment paper.

Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.

Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.

Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.

Donuts

Place the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again.  Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots.

Immediately garnish with your choice of topping.  Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.

Glaze

How to make chickpea tofu using just 2 ingredients and two methods: with chickpea flour or dried chickpeas. The resulting Burmese tofu is an excellent gluten-free, nut-free, soy-free tofu substitute. It can be made firm or soft like silken tofu and used interchangeably in many ways; marinated, baked, fried, and more!

Chickpea Tofu

chickpea flour

water ((divided)

salt ((optional))

1/8-1/4 tsp turmeric ((optional))

chickpeas ((raw))

You can watch the video in the post for visual instructions.In a bowl, mix the chickpea flour and 1 cup (240 ml) of water with a whisk.

In a saucepan, bring 1 1/2 cups (360 ml) of water to a boil. As soon as it boils, slowly pour the chickpea mixture into the water while stirring constantly.

Let simmer on low heat for at least 5-6 minutes, and make sure to keep whisking frequently. Pour the mixture into a 6x6-inch mold (or several smaller molds) and let it firm up. Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use regular tofu. Enjoy!

Quick Chickpea Flour Method

Add the dried chickpeas to a large bowl and add plenty of water until they are covered with at least 2 inches (5 cm) of water. Soak them overnight (or up to 1 day), then drain the water through a strainer and give the chickpeas a quick rinse.

Grease a mold (e.g. a 6x6-inch glass pan) or several ramekins with a little oil and set aside.

Transfer the chickpeas into a blender and add 2 cups of fresh water. Blend for about 20-30 seconds, then strain the mixture into a large bowl through a nut-milk bag and try to squeeze out as much liquid as possible. If you have some leftovers in the blender jug, then add 1-2 tablespoons of water and use a  silicone spatula to get it all out.

Add the strained liquid into a medium saucepan and bring it to a boil, stirring constantly with a whisk until it starts simmering. It's important to stir a lot because the starch of the chickpeas will float to the bottom of the pan and begin to clump, if you don't stir constantly.

Once the mixture starts simmering, turn the heat to low and keep simmering for about 20 minutes, stirring often. The consistency will be like thick pudding. The longer you let it simmer, the firmer the silken tofu will be, as more water will evaporate.

Pour the cooked mixture into the prepared mold(s) and smooth the top with a spatula. Let it cool at room temperature for a few hours to set.Optionally, place the mold(s) into your refrigerator, to firm up even more (the longer it sits, the firmer it gets). Once the chickpea tofu is firmed up, you can unmold it and use it as you would use silken tofu. Enjoy!

Dried Chickpeas Method (Silken Tofu)

https://content.jwplatform.com/videos/lRQCNDAt.mp4

Chickpea Tofu & Silken Tofu (Soy-Free)

This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It&#039;s also gluten-free, dairy-free, and a great time-saving option.

Vegan Spinach Artichoke Dip

olive oil

artichoke hearts ((14 ounces 400 grams))

cashews (soaked)

oz silken tofu ((or 1 cup coconut milk))

tbsp mustard (ensure vegan)

tbsp miso paste

tsp salt

tamari

lemon (juice of)

spinach (loosely packed)

vegan cheese (optional)

Preheat oven.

Preheat the oven to 180 degrees C (350 F).

Cook onion and artichoke.

Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.

Blend.

Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.

Add spinach.

Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.

Bake.

If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.

Serve.

https://embed.mediavine.com/videos/tmq9woqp6bq3noydzykr

This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.

This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.

Tofu With Sizzling Scallion Oil

1 (14- to 16-ounce) package silken tofu

salt (such as Diamond Crystal) and pepper

scallions

minced, peeled ginger

cilantro leaves

rice vinegar

baby arugula

Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.

In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.

Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.

Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version. Fried tofu, clams and even chicken are all fair game when cooking miso soup at home. The chef Seiji Ando, of Benkay restaurant in Portland, Maine, adds sake and mirin for balance, and says even a tiny bit of butter can be delicious.

Miso Soup

(5-inch) square kombu (dried kelp)

sake

mirin

wakame (dried seaweed), crushed (1/4 cup)

(14-ounce) package silken tofu, drained

miso (white

scallion,

Make dashi, the soup base, by soaking kombu in 4 cups of cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over high heat. As soon as the water starts to boil, take the pot off the heat, cover and let the kombu steep until the liquid smells like the sea, about 15 minutes.

Meanwhile, in a small bowl, soak the wakame in about 3 inches of cold water until soft, about 15 minutes as well. Drain and set aside.

When ready to serve, remove the kombu from the pot (see Tip). Stir the katsuobushi into the kombu broth, cover and let steep for 1 minute. Strain into a medium bowl, pressing down on the katsuobushi to extract all of the liquid; discard the spent flakes. This is your dashi.

Return the dashi to the pot and add the drained wakame. Scoop the tofu into the pot using a spoon or your hand, leaving it in large chunks. Bring the soup to a boil, then remove from the heat.

Add the miso to a small bowl, then ladle over some of the broth and stir to dissolve. Add the dissolved miso to the pot and gently stir until incorporated. Add the scallion, taste for seasoning (adding more miso if you’d like) and serve immediately.

Chocolate fans, you&#39;re going to love this really easy-to-make and delicious chocolate mousse! The silken tofu used makes the texture perfectly smooth and delightful to eat. Enjoy!

Super Simple Chocolate Mousse

vegan semi sweet chocolate chips

vanilla extract

In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)

In a blender or food processor, blend the melted chocolate, tofu, and vanilla until creamy.

Pour the tofu-chocolate mixture into a bowl and place in the freezer for 30 minutes or until the filling solidifies.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526708/iUbj6CzLm.mp4

Chocolate fans, you're going to love this really easy-to-make and delicious chocolate mousse! The silken tofu used makes the texture perfectly smooth and delightful to eat. Enjoy!

This Korean soft tofu (silken tofu) recipe takes only 5 minutes to cook in a microwave. A slightly spicy soy chili sauce adds umami in this light tofu dish. You will also learn other easy cooking method to prepare tofu.

Top 30 silken tofu recipes from across the web

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Top Tags

Kimchi Soondubu Jjigae

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silken tofu (cold and spicy!)

silken tofu (cold and spicy!)

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Top 30 silken tofu recipes from across the web

The most viewed silken tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Soondubu Jjigae

Kimchi Soondubu Jjigae

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Vegan Tofu Chocolate Mousse

Brothy Thai Curry With Silken Tofu ...

Tofu and Herb Salad With Sesame

Mochi Donuts (Pon de Ring – Inspire...

Chickpea Tofu

Vegan Spinach Artichoke Dip

Tofu With Sizzling Scallion Oil

Miso Soup

Super Simple Chocolate Mousse

Microwave Soft Tofu Recipe (5-Minut...

Cold Silken Tofu with Sweet Chili S...

Vegan Ranch Dressing Oil Free

Blueberry Tofu Smoothie

10-Minute Vegan Chocolate Mousse

Super Crispy Fried Silken Tofu

Vegan Herbed Tofu Dip (15-Minutes!)

עוגת גבינה טבעונית

Chinese Style Tomato “Egg” Stir-Fry...

Spicy Silken Tofu

Silken Tofu with Black Bean Mushroo...

Steamed Silken Tofu with Soy Garlic...

Hoisin Peanut Lime Cold Silken Tofu

silken tofu (cold and spicy!)

silken tofu (cold and spicy!)

Silken Tofu Pasta Sauce with Roaste...

Vegan Mac and Cheese with Silken To...

The most viewed silken tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine