These 3 Silken Tofu Recipes Will Make You a Tofu Lover!

Показать описание

These 3 Silken Tofu Recipes Will Make You a Tofu Lover!

Most grocery stores have a huge tofu section with a variety of different textures, styles, and flavors of tofu. They all have their purpose, but today I want to talk about one specific style of tofu that I’ve been overlooking and maybe you have too—silken tofu.

Silken tofu is exactly what it sounds like. It’s delightfully silky and smooth and has a very mild flavor—perfect for people who don’t love the soybeany flavor of the firmer varieties of tofu.

The main reason I want to talk about silken tofu today is that it is SO convenient and easy to use. If you have a block of this in your fridge, you can basically have dinner on the table in 5-10 minutes. It also makes a great base for super creamy dips, dressings, and sauces. So let’s make 3 recipes with silken tofu so I can show you what I mean.

Spicy Silken Tofu Soup
- 2 tsp toasted sesame oil
- 4 cloves minced garlic
- 2 Tbsp minced ginger
- 1.5 Tbsp gochujang (Korean red pepper paste)
- 500ml stock (unsalted, or you can use water)
- 1 tsp soy sauce
- 2 Tbsp white miso paste
- Veggies of your choice
- A sprinkle of cilantro or green onion (or both)
- 1 block silken tofu

*If the soup is too salty, add a sprinkle of sugar and more stock or water if needed

-Saucy Steamed Silken Tofu
- 1 block of silken tofu (cold, or steamed for 5 minutes)
- 2 tsp toasted sesame oil
- 2 cloves minced garlic
- 1 Tbsp minced ginger
- 3 Tbsp Chinese cooking wine
- 2 Tbsp soy sauce
- 1 Tbsp Sambal Oelek
- 1 Tbsp maple syrup, honey, or sugar (+more to taste if needed)

Smoky Silken Tofu Ranch Dip
- 1 block of silken tofu
- Juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp dried dill
- 1/4 tsp smoked paprika (more if you like it smoky)

Hey! Thanks for watching!

I'm Paula. I'm a former professional cook and overall eating enthusiast.

I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!

I love sharing the tips I've learned from professional kitchens and tidbits from my holistic nutrition education. But mostly I just want to show you how to make dinner. (See what I did there?) 😄

My cooking style is simple but flavourful. I cook with a lot of veggies but I'm not vegetarian. For me, a typical dinner is balanced, budget-friendly, non-fussy, and really delicious. I make a lot of family-friendly comfort food and a lot of simple, realistic dinners for one (or two).

Follow me on Instagram for everyday dinner adventures:

Visit my website for full recipes and food-related ramblings:

📽 Amateur video production by me.

👇 Some of my Favorite Kitchen Gear 👇

#howtomakedinner #silkentofu

Рекомендации по теме

Комментарии

As a Japanese who lives in UK for a long time, I had forgatten a tasty Tofu recipe variations such as this. The first one I tried was really delicious. Thank you for the reminder. I added a little bit of corn starch into the sauce, so it's easy to serve and smooth finish.

ayumihorsfall

I love the first recipe. I've never made soup like your second recipe but will. It looks so easy and delicious.

rochelles.

Happy new year! I hope you’re in the mood for some silky luxurious tofu 😊

howtomakedinner

I'd love to see some of the desserts you mentioned! 🙂

ixchelssong

I've been experimenting with blended tofu, adding it to different soups and dishes to increase the protein content. It makes a great mayo replacement in a chickpea salad, and since it absorbs flavors so well it can be added to so many soups as a thickener and no one notices. It's so versatile.

NinjaXryho

That first dish, the steamed tofu with the sauce? Oh, yes. That. I mean, I will eventually try the others, but that one. Wow. Cannot wait.

Nina_DP

The silken tofu ranch dip was delicious! It was a big hit at my Super Bowl party. I served it with blanched cauliflower florets. I can’t wait to make it again!

stevedownthestreet.

Yes!! This is great. I lived in China, your first recipe is just something anyone will throw up as a great appetizer at the center of the table. Same with the second one, except I'd use Chilli Bean Sauce/Douban Juang, instead of Gochujang, it's earthier and more savoury. The third recipe I had never seen, and it's great. I used Kashmiri Chilli Powder instead of paprika.

Thanks!!

josefreitas

I've never tried to cook with silken tofu, to be honest. I've had it in a few soups and liked it, so I'm not sure why I never think about it. Thank you so much for the inspiration! The meat prices here in the US, I imagine everywhere, are getting very high. I know we share a love of beans, so I've been making more meatless recipes and they're less expensive by FAR. Thanks for sharing with us ❤️

erinchamberlain

Hi Paula, yes, miso is great in so many ways. I add I bit of miso in my baked beans but I alternate between miso and marmite. 1 tsp of either it’s so good, it adds more nutrients and flavour to the dishes regards from UK of a Cypriot follower 🌷

MariaMales-kb

I like the variety of dinners you make. Haven't tried tofu b 4. May have to right this down and try later. So this is how you stay thin. Glad you had a peaceful week.

bonniestreeter

I"ve been making marinated tofu with various sauces for the past two weeks now but never cooked with silken tofu, so thank you for these :) they look amazing.

kaiju_k

When I have no time I just put my cold tofu on a plate, throw ginger, garlic soya sauce and hot peanut oil. Raw sesame oil only at the end. It’s tasty.

gb

Great recipe's. Here (in Taipei) its most often used in Miso soup and Douhua (tofu pudding). There is a yellow variety made with eggs that is robust enough to chop up and fry. Thnx and HNY!

dexterfitben

Thanks for sharing multiple receipts for silken tofu. They all sound delicious. Now i have some ideas for the block thats been sitting in my fridge :)

jenniferhuff