How To Use Tofu in Recipes [3 Easy Meals]

More and more people are looking for alternatives to meat. Tofu has always been a known meat substitute, but sometimes it can be difficult to get creative with recipes.

If you scour the internet, you will usually get crispy tofu. We can do better than that! These recipes are quick, simple, and easy to recreate at home.

 

Avocado and Tofu Salad

  • 1 avocado
  • 1 pack silken tofu
  • 1 tbsp chives
  • 1 tsp ginger
  • 1 tbsp soy sauce
  • 1 tsp water
  • 1 tsp chili oil
  • 1 tsp sesame oil
  • 1/2 tsp black vinegar
  • crunchy shallots
  1. De-seed avocado and cut into 1/2 inch slices. Strain silken tofu and slice 1/2 inch thick.
  2. Prepare dressing by combining black vinegar, grated ginger, water, and soy sauce.
  3. Layer avocado and tofu on a plate, drizzle with the dressing and garnish with chopped chives, crispy shallots, and sesame oil.

 

Crispy Soy Peanut Tofu Soba

  • 1 cup corn flour for dredging
  • 1 pack extra firm tofu
  • 2 tsp honey
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1/3 cup water
  • bunch of spring onions
  • 4 cloves of garlic
  • thumb-sized ginger
  • 3 pcs cayenne chili
  • 1 pack soba noodles
  • 1 bunch bok choy
  1. Press tofu in between a paper towel and press with a weight for 30 minutes to an hour to remove excess moisture.
  2. Mince garlic and chili. Thinly slice cayenne chili and separate bok choy.
  3. For the stir fry sauce, combine soy sauce, peanut butter, honey, and water.
  4. Cut tofu into 1/2 inch cubes and dredge with flour, shaking off the excess.
  5. Cook soba noodles in boiling water for 3 minutes. Strain and submerge in an ice bath.
  6. Heat a pan with peanut oil over medium heat. Cook tofu on all sides until golden brown.
  7. In a separate pan, saute chili, garlic, and spring onions for 2 minutes. Add bok choy and cook for an additional 2 minutes. Add in tofu.
  8. Serve either with cold soba noodles, or mix in soba noodles into the pan before serving.

 

Mapo Tofu

  • 1 pack hard tofu
  • 1 pc dried chili
  • bunch of coriander
  • 1 tbsp peanut oil
  • 2 tsps soy sauce
  • 1 tsp corn flour
  • 1 tbsp water
  • 1/2 cup chicken stock
  • 1 tbsp Szechuan pepper corns
  • 1 cup shitake mushrooms
  • 1 pc fresh green chili
  • thumb sized ginger
  • bunch of spring onions
  • 4 cloves garlic
  • 1 tbsp Laoganma (black bean chili oil)
  • 2 tbsp Shaoxing wine
  1. Grind szechuan pepper corns into a fine powder. Chop chilies, mushrooms, and grate ginger. Chop garlic and spring onions.
  2. Heat a pan with peanut oil over medium heat. Cook mushrooms until they start to brown. Set aside.
  3. In the same pan, toast pepper corns and chili flakes for 1 minute. Add garlic, ginger, and spring onions. Cook for 5 minutes.
  4. Add Laoganma, breaking them up in the pan with a spatula.
  5. Add shaoxing wine and soy sauce and simmer for 1 minute. Add chicken stock. Simmer for 5 minutes.
  6. Add mushrooms and tofu. Simmer for 15 minutes or until the liquid has halved in volume. 5 minutes before serving, add cornstarch to thicken the sauce. Add chilies.
  7. Plate and garnish with fresh coriander.

 

Erwan Heussaff
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