A delicious and adaptable item that can be used in many different dishes is silken tofu. It may replace meat in vegetarian and vegan meals and is a fantastic source of protein. Silken tofu can be used as a base for many different recipes or in soups, sauces, and dips. It is a flexible and healthful substance that has many applications.
What can you use silken tofu for?
Silken tofu is a versatile food that is excellent to keep on hand. It works well in smoothies and sauces and can be used as a vegan alternative to dairy or eggs in recipes. Silken tofu is a common ingredient in Asian cuisine and can also be used in savory dishes.
Tips for silken tofu
Look no further than tofu if you’re seeking for a delicious, healthful replacement for animal-based protein sources! For vegetarians and vegans, tofu is a fantastic source of protein because it can be incorporated into a wide range of meals. The following advice will help you include tofu in your diet:
- In many meals, tofu can be used in place of meat. Try it in soups, curries, and stir-fries.
- Protein can be added to salads and other light meals by using tofu.
- You can bake, grill, or fry tofu. Try out various culinary techniques to discover your favorite.
- Tofu should be drained and pressed to eliminate extra water before cooking. This will aid in more flavor absorption and even cooking.
- For a flavorful supper, season tofu with your favorite sauces and spices.
Best Silken Tofu Recipes
Ingredients
- 1 tbsp grapeseed or olive oil
- ¼ medium white onion small diced
- 2 scallions thinly sliced
- 2 tsp garlic minced
- ⅓ cup Baechu Kimchi chopped
- 2 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 cup Master Anchovy Stock
- 8 to 9 oz. silken tofu
- ½ cup raw shrimp
- ½ cup raw squid cut into rings
- 3 to 5 cleaned clams or mussels
- kosher salt
- 1 large egg optional
Instructions
- Heat the oil in a small pot over medium-high heat. Add the onion, garlic, and scallion whites; simmer for 5 to 7 minutes, turning periodically, until the onion is tender. Keep them from burning.
- Add the kimchi and cook it through while stirring.
- Add the anchovy stock, soy sauce, fish sauce, and gochugaru. Bring everything to a simmer by turning up the heat.
- Add the seafood and tofu. For about 3 to 4 minutes, or when the seafood is just opaque or the shells open, turn up the heat so that everything cooks at a gentle boil. Make sure nothing is adhering to the bottom or edges of the saucepan by stirring with a wooden spoon or spatula. (Be careful not to overstir the tofu or it may crumble.) When in doubt, taste the food for flavor and add salt, soy sauce, or fish sauce as necessary.
- Add the egg to the saucepan if you like, then cover it with watercress.Serve right away after adding the green portion of the scallions.