soft tofu

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Vegan Mapo Tofu

shiitake mushrooms

water

block of soft tofu (do not use silken)

Salt

vegetable oil

red peppers

black beans,

spicy broad bean paste (doubanjiang)

garlic

ginger

soy sauce

sesame oil

Sichuan pepper

Cilantro sprigs,

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that’s spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice.

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Tofu and Bok Choy With Ginger-Tahini Sauce 

baby bok choy, quartered lengthwise through the core

Kosher salt and black pepper

(14-

tahini

white vinegar

chopped scallions (from

cilantro,

Toasted white sesame seeds,

In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes. 

Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste. 

Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

The gentlest, most soothing, all-protein dish you've ever made!

Steamed Stuffed Tofu (蒸釀豆腐)

tofu

oz shrimp

fish

green onion

cornstarch

tsp oil

salt

tsp sugar

0.5 tsp white pepper

tbsp fish sauce

oyster sauce

Create filling

Marinate filling

Add salt, sugar, white pepper, cornstarch, and water to a bowl. Mix it up and pour it over the shrimp and fish paste. 

Cut tofu

Remove the tofu from its packaging and pour out the water.

Top tofu

Take your filling out of the fridge. Gently scoop about 1 tbsp of filling onto each tofu square. Press down gently to shape the filling.

Create sauce

In a bowl, mix together fish sauce, oyster sauce, sugar, water, and cornstarch.

Steam tofu

Set the steamer rack in the wok and add water. To save time, use already hot or boiling water. 

Cook sauce

Pour the steaming water out, or use a new, clean wok. Set the heat to high and pour the sauce in. Add a dash of oil and stir the sauce as it cooks. Turn the heat down to medium as it begins to boil.

Another way to enjoy soft tofu, vegetables and mushrooms deliciously.

Baked tofu and mushrooms in the foil

pack Soft tofu

Shiitake mushroom (a handful, ~60 grams)

Carrots

Sweet onion

Shallot

Garlic

onion

tbsp Hoisin sauce

tbsp Soy sauce

tbsp Ketchup

tbsp Vegetarian stir-fry sauce

tsp Mushroom bouillon powder

Sugar

black pepper (to taste)

Wash the mushroom to remove any dirt remained then let them dry. Thick slice the carrot and dice the sweet onion.

Finely chop the shallot and garlic.

Cut open the soft tofu package and thick slice it. Line a large aluminum foil sheet (at least 12 x 12 in.) in a 6 in. high-side baking pan and carefully place the soft tofu slices inside the aluminum foil.

Preheat a frying pan with a touch of cooking oil on medium heat. When the oil gets hot, add the chopped garlic and shallot to the pan, stir around till fragrant. Add the mushrooms and carrots in, sauté for 2 minutes. Then, add in the sweet onions, season with 1 teaspoon of salt and sauté for another 2 minutes. After that, transfer the mushrooms and vegetables to the tofu inside the aluminum foil above.

In the same pan, combine hoisin sauce, vegetarian stir-fry sauce, soy sauce, ketchup, sugar, mushroom bouillon powder and ground black pepper on medium-low heat, then pour into the tofu-mushroom-vegetables in the foil.

Cover the foil and bake it in the oven at 395 F for 10 minutes.

Take out after 10 minutes and done! Top with spring onion as garnish and enjoy with rice or bread.

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.

Microwave Soft Tofu Recipe (5-Minute)

lb silken tofu (drained)

Korean soup soy sauce (gukganjang) (optional)

-3 tsp Korean chili flakes (gochugaru)

tsp sesame oil

sesame seeds

green onion (finely chopped)

To make soy chili sauce; mix all the soy chili sauce ingredients in a small bowl.

To steam the tofu, take the tofu out of the package and place on a microwave safe dish. Heat it up for 1-2 minutes until hot.

Drizzle the soy chili sauce over the entire block of tofu, or slice the tofu into 2-4 pieces and place them on an individual dish, then drizzle the sauce over the tofu. Enjoy warm or at room temperature.

Here’s an easy no-cook Homestyle Cold Silken Tofu with Sweet Chili Sauce ready in 10 minutes or less. The block of very smooth and silky soft tofu is paired with a delicious sauce that really brings it all together. Finished off with vegan ‘pork’ laver floss/flakes, chopped spring onions, and sesame seeds.

Cold Silken Tofu with Sweet Chili Sauce

block silken or soft tofu ((17.5 oz))

hoisin sauce

garlic (minced)

soy sauce (to taste)

tbsp sugar (, optional (see notes))

tbsp rice vinegar (, adjust according to desired acidity)

tbsp sesame oil

tbsp chili garlic sauce

tsp dark soy sauce (optional

Vegan ‘pork’ laver floss

spring onions or scallions

Sesame seeds

More chili oil/chili sauce

nori

peanuts

Crispy garlic or shallots

Japanese furikake

Open the package of tofu. Drain out the water.

You can run your tofu through some water to wash out any sliminess. If your tofu is a bit slimy to the touch, continue to rinse this through water and carefully rub with your hands.Do note that your tofu shouldn’t have any sour/off-putting smell after washing. If this is the case, your tofu might’ve gone bad. It’d be best to get fresh tofu or those that have been recently made/produced for the best tofu.

If you have the silken tofu in a tube, you can cut the middle with a knife and carefully press out the tofu. You can then slice these into 1” thick round pieces.

Place the tofu on a shallow bowl or plate. Leave it to sit while you prepare the sauce.You can also microwave your tofu if you want it warm. See notes.

For the sauce, mix everything into a bowl. Feel free to adjust the measurements to your taste.

Before pouring the sauce over the tofu, remove ant excess water form your plate/bowl since the tofu may continue to release more water as it sits.

Pour the sauce over the tofu.

Top with your toppings of choice.

Enjoy cold! This is best enjoyed immediately.

Prepare Ahead Tip: You can prepare the sauce before hand and just pour the sauce over the tofu when ready to enjoy. You can leave the tofu to soak in the sauce longer in the refrigerator but if doing so, add the toppings later on so they stay fresh and crisp.

https://www.youtube.com/watch?v=2y94uBALiXo

Cold Silken Tofu with a sweet & spicy hoisin-based sauce. This has recently become a go-to lazy meal (also v refreshing) since it’s ready in 10 mins or less! I topped mine with vegan “pork” laver floss, chopped spring onions, and sesame seeds but you can opt to add any other toppings you’d like ◡̈

For the full detailed recipe 👉🏼 https://thefoodietakesflight.com/cold-silken-tofu-with-sauce

Cold Silken Tofu with a sweet chili hoisin-based sauce ✨ ready in 10 mins or less! #shorts #tofu

Malaysia&#39;s beloved breakfast spread. This vegan version of pandan kaya made with tofu is just as creamy, rich and fragrant.

Vegan Pandan Kaya (Malaysian Coconut Jam)

300 g organic soft tofu

120 ml coconut milk

g pandan leaves

50 g gula melaka (coconut palm sugar)

g white sugar

½ tsp black salt

Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.

To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).

Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.

Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.

Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.

What is Gochujang? Gochujang is a spicy fermented paste made with red chili peppers. This is commonly used in Korean cuisine for soups, stews, and sauces. What you&#8217;ll need for Gochujang Stew: How to make Gochujang Stew: This stew is&hellip;

Gochujang Stew 

gochugaru (Korean chili pepper flakes)

gochujang (Korean red pepper paste)

zucchini, medium dice

yellow onion, medium dice

green onion, chopped

fish sauce

bean sprouts

soup soy sauce (see notes for alternatives)

extra soft tofu, sliced

Mapo Tofu meets Chinese Tomato &amp; Egg Stir-Fry in this vegan Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu recipe that’s delicious served over rice or noodles.This recipe is heavily inspired by my love for Mapo Tofu and Chinese Tomato &amp; Egg Stir-Fry. I of course used vegan “egg” for this recipe to replicate the texture of egg in the classic Chinese dish. I also really love the texture of silken tofu in dishes since it’s smooth and almost melts in your mouth. This dish is cooked down in an umami-packed savoury sauce with a little spice from the doubanjiang or chilli bean paste.

Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)

tsp corn starch (or potato starch)

tbsp sugar (or more to taste)

tbsp vegetarian oyster sauce (or stir-fry sauce)

tbsp doubanjiang (chili bean paste (see notes for sub))

Neutral oil (for cooking)

scallion onion

tomatoes

sausage

10.5 oz silken

rice noodles

You can watch the video or see the photos above for a step-by-step.

For the sauce, mix everything in a large bowl and set aside. Feel free to adjust the sauce to your desired taste.

Sauce

Prepare the silken tofu by removing it from the package and slicing the tubed tofu into 1-1.5” (2.5-4cm) thick pieces or into cubes if using blocked of tofu. Leave the tofu to sit on a plate to allow any excess water to drain out.

Prepare the Silken Tofu

Meanwhile, heat medium non-stick pan or skillet over medium heat. Once hot, add in the oil. Sauce the onion and white parts of the scallion/green onion until translucent.

Add in the garlic and sauté until aromatic.

Add the diced tomatoes and sliced sausage. Cook for 4-5 minutes over medium to medium high heat until the tomatoes are tender and start to break down.

Add in the vegan just egg replacement and allow to cook over low medium heat until it turns into a scrambled egg consistency. If using tofu scramble instead (see notes), you can add it at this point.

Mix well and set the tomato, sausages, tofu/egg aside on a plate.

Tomato, Sausages, Eggs

In the same pan over medium heat, add a little oil and the silken tofu. Pour over the vegan just egg/replacement. Allow the “egg” to cook for a few minutes.

If not using vegan just egg/replacement you can just mix back in the sausages and tomato mix.

Add back in the sausages, tomato, and scramble mix. Give the sauce another good mix to make sure the starch isn’t stuck to the bottom. Over medium heat, Pour the sauce over the tofu, sausages, “egg” then cover the pot.

Allow to cook for 1-2 minutes until the sauce has thickened. Carefully mix everything together. If you sliced your tofu in large pieces then you can break them apart into smaller pieces at this point. Taste and feel free to season with more soy sauce or veg oyster sauce, to taste, if needed

Turn off the heat and enjoy while hot. Finish off with the green parts of your scallion/green onion. Scoop a generous amount of the silken tofu, sausages, tomato, and “eggs” over a bowl or steamed rice or noodles.

Silken Tofu

If Chinese Hot and Sour Soup and Mapo Tofu had a baby, this Spicy Silken Tofu would be it. The sauce is a delicate balance of savory, spicy, a bit of acidity, and a hint of sweetness. You can enjoy this as a saucy tofu dish and serve it over a bowl of rice.

Spicy Silken Tofu

mushrooms

black fungus (, rehydrated)

21.1 oz soft or silken tofu

tbsp doubanjiang or Chinese chili broad bean paste

Chinese black vinegar

tbsp Shaoxing wine

tbsp sugar

tbsp corn starch

tbsp neutral cooking oil

thumb ginger (minced)

green bell pepper

Salt and pepper to taste (for mushrooms)

tbsp mushroom water (, if needed to water down)

Chili crisp or chili oil

green onions (for garnish)

rice

Rehydrate the shiitake mushrooms and black fungus. I left mine in room temperature water overnight. You can soak these for 20-30 minutes in hot water. Don’t discard the mushroom water.

You can also use fresh shiitake mushrooms or other mushrooms of your choice.

Squeeze out excess water from the mushrooms. Dice the shiitake mushrooms.

For the black fungus or wood ear mushroom, I thinly sliced half and the remaining half I tore into small pieces. This is to have different textures in the dish later on.

MUSHROOMS

Top 13 soft tofu recipes from across the web

The most viewed soft tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Tofu and Bok Choy With Ginger-Tahin...

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Microwave Soft Tofu Recipe (5-Minut...

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Spicy Silken Tofu

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Top 13 soft tofu recipes from across the web

The most viewed soft tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mapo Tofu

Tofu and Bok Choy With Ginger-Tahin...

Steamed Stuffed Tofu (蒸釀豆腐)

Baked tofu and mushrooms in the foi...

Microwave Soft Tofu Recipe (5-Minut...

Cold Silken Tofu with Sweet Chili S...

Vegan Pandan Kaya (Malaysian Coconu...

Gochujang Stew

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

Spicy Silken Tofu

Silken Tofu with Black Bean Mushroo...

Steamed Silken Tofu with Soy Garlic...

Shira-ae (Smashed Tofu Salad With G...

The most viewed soft tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine