Soft tofu is used in a ton of Asian cuisine! If you want to make it as a main you could make Mapo tofu https://thewoksoflife.com/ma-po-tofu-real-deal/ however you could also blend it up and add it to pasta sauce, or make it into a pudding
While mapo tofu is the first thing that came to my mind the recipe you linked contains meat. (Mapo tofu is traditionally made with pork)
Here's the vegan version.
https://thewoksoflife.com/vegan-mapo-tofu/
Slice it and serve cold topped with soy sauce, sesame oil, green onions, chili crisp/hot chili oil/red pepper flakes/fresh hot peppers. If you don’t have all the toppings that’s okay, but soy sauce plus something else is a must. It’s so tasty and refreshing!
I love soft tofu this way! I also like it a bit warmer with the same toppings.
A few restaurants I've been to will fry soft tofu and give it a similar topping. Absolutely delicious though I always burn my mouth lol
Lots of folks have a version of this type of recipe. Can be served warm or cold, super spicy or not too much. A Google of "chili garlic soft tofu" should show you options but here's one link https://farahjeats.com/recipe/chili-garlic-silken-tofu-10-minutes/
[Sichuan tofu rice!](https://www.youtube.com/watch?v=Pgm4W9LwzDg&t=0) it's crazy easy to make and way more delicious than it has any right to be, given how simple it is. just soak the soft tofu in hot salty water (in the video they make it from scratch, so just skip that part lol)
Add one package of silken tofu, one package of melted chocolate chips, some vanilla extract and a pinch of salt, to a blender and blend till smooth. Pour into a premade pie crust and refrigerate until firm. Amazing chocolate cream pie.
I'm making this for lunch tomorrow: [Chili garlic silken tofu](https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/). Soft tofu will work very nicely as well! I saw someone else in the comments say they like to have a similar dish cold, but I like it best when it's warm!
Honestly if I'm hungry and lazy I'll just make a cup of rice in the rice cooker, plop a brick of soft tofu on top, scoop on a buttload of Lao Gan Ma and a drizzle of toasted sesame oil and then mix the shit out of it.
And of course some sliced scallions for garnish
I just tried this vegan cannoli dip and it’s insanely good (don’t worry about adding the lactic acid): https://veggiefunkitchen.com/creamy-vegan-cannoli-dip/ Packed with protein!! I added a little cinnamon and it really elevated it.
I've just recently learned about developing texture in tofu by freezing it and thawing it. Freezing makes some of the water create small gaps in the tofu which makes it a more interesting eating experience. Soft tofu actually seems to make better results for me.
I drain (but not press) a block of soft tofu and put it in a container for the freezer. After it's frozen solid I'll put it in the refrigerator to thaw for a day. Take it out and press it a bit and then I put a little bit of sea salt and amino acids on it before returning it to the freezer for another pass. Thaw in refrigerator and then thoroughly press out as much moisture without breaking it.
I'll usually slice that up and sauté it with some oil (sometimes olive, sometimes sesame), onions and/or garlic, and salt, pepper and whatever herbs I'm into.
It's great on rice, with noodles, or on a sandwich. You can make a bunch and it'll last a few days in the fridge (it's always a little better the next day) and you can also freeze up some packs for a quick thawing for a future meal.
Soft tofu is used in a ton of Asian cuisine! If you want to make it as a main you could make Mapo tofu https://thewoksoflife.com/ma-po-tofu-real-deal/ however you could also blend it up and add it to pasta sauce, or make it into a pudding
While mapo tofu is the first thing that came to my mind the recipe you linked contains meat. (Mapo tofu is traditionally made with pork) Here's the vegan version. https://thewoksoflife.com/vegan-mapo-tofu/
Thanks! I often use non vegan recipes and veganism them myself!
Yeah, I figured, I do the same. This was a lucky one, the same blog has the recipe veganized for you. Looks like it's got mushrooms replacing pork.
You can just leave the pork Out without any replacement. The main flavor Profile comes from doubanjiang and douchi.
Yeah. But the very same author has a vegan recipe that's quite good.
Miso soup. You can also eat it as is, with soy sauce and green onions if you like them. Cold tofu is yummy, but you can warm it up as well.
Didn't even think of miso soup! That's a great idea!
I use it to make vegan chocolate mousse, mix in cocoa powder, sugar to taste, a cup of so of nut butter, blitz and go.
[удалено]
Now you're talking. When I make it just for me I use alluose.
You can blend it with raspberries and sweetener to make a dessert
I would make Korean soft tofu stew! It's spicy and delicious!
Recipe please?
I have enjoyed it in chocolate smoothies as it gives it a nice consistency.
Slice it and serve cold topped with soy sauce, sesame oil, green onions, chili crisp/hot chili oil/red pepper flakes/fresh hot peppers. If you don’t have all the toppings that’s okay, but soy sauce plus something else is a must. It’s so tasty and refreshing!
I love soft tofu this way! I also like it a bit warmer with the same toppings. A few restaurants I've been to will fry soft tofu and give it a similar topping. Absolutely delicious though I always burn my mouth lol
Lots of folks have a version of this type of recipe. Can be served warm or cold, super spicy or not too much. A Google of "chili garlic soft tofu" should show you options but here's one link https://farahjeats.com/recipe/chili-garlic-silken-tofu-10-minutes/
[Sichuan tofu rice!](https://www.youtube.com/watch?v=Pgm4W9LwzDg&t=0) it's crazy easy to make and way more delicious than it has any right to be, given how simple it is. just soak the soft tofu in hot salty water (in the video they make it from scratch, so just skip that part lol)
Add one package of silken tofu, one package of melted chocolate chips, some vanilla extract and a pinch of salt, to a blender and blend till smooth. Pour into a premade pie crust and refrigerate until firm. Amazing chocolate cream pie.
I use it as the base for sauces and pudding
Mapo tofu. Soft is the superior for Mapo tofu
I substitute the silken tofu with soft tofu: https://thehiddenveggies.com/silken-tofu-pasta-sauce/ It is delicious.
Was going to say this, made this recipe the other night (extra nutritional yeast obvs) and mixed in roasted cauliflower, will def repeat
I made a vegan lemon asparagus pasta from vegan Richa that was a soft tofu base for the sauce. It was really really good
I'm making this for lunch tomorrow: [Chili garlic silken tofu](https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/). Soft tofu will work very nicely as well! I saw someone else in the comments say they like to have a similar dish cold, but I like it best when it's warm!
Blend into smoothie or into a creamy dressing / sauce recipe
Honestly if I'm hungry and lazy I'll just make a cup of rice in the rice cooker, plop a brick of soft tofu on top, scoop on a buttload of Lao Gan Ma and a drizzle of toasted sesame oil and then mix the shit out of it. And of course some sliced scallions for garnish
Add cocoa powder and agave or maple syrup. Blend until smooth. Enjoy your tofu chocolate pudding.
tofu scramble is best with soft or silken tofu imo
in pasta like ricotta
Vegan French Toast Casserole is the best thing I’ve ever made with silken tofu: https://www.noracooks.com/vegan-french-toast-casserole/
Can't beat a tofu scramble or a ramen with soft tofu!
Age tofu!!!!
That Vegan Babe Alfredo sauce — I loved it. https://thatveganbabe.com/vegan-alfredo/
I feel like most posters are confusing soft tofu with silken tofu, and they are two different types of tofu.
Freeze it in portion size bags and use it for smoothies or mousse or desert in généal
I just tried this vegan cannoli dip and it’s insanely good (don’t worry about adding the lactic acid): https://veggiefunkitchen.com/creamy-vegan-cannoli-dip/ Packed with protein!! I added a little cinnamon and it really elevated it.
I've just recently learned about developing texture in tofu by freezing it and thawing it. Freezing makes some of the water create small gaps in the tofu which makes it a more interesting eating experience. Soft tofu actually seems to make better results for me. I drain (but not press) a block of soft tofu and put it in a container for the freezer. After it's frozen solid I'll put it in the refrigerator to thaw for a day. Take it out and press it a bit and then I put a little bit of sea salt and amino acids on it before returning it to the freezer for another pass. Thaw in refrigerator and then thoroughly press out as much moisture without breaking it. I'll usually slice that up and sauté it with some oil (sometimes olive, sometimes sesame), onions and/or garlic, and salt, pepper and whatever herbs I'm into. It's great on rice, with noodles, or on a sandwich. You can make a bunch and it'll last a few days in the fridge (it's always a little better the next day) and you can also freeze up some packs for a quick thawing for a future meal.