RECIPES USING SOFT TOFU RECIPES

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SOFT (SILKEN) TOFU SCRAMBLE - SARAH'S VEGAN KITCHEN



Soft (Silken) Tofu Scramble - Sarah's Vegan Kitchen image

A new variation of one of my go-to breakfasts! This time, we use soft or silken tofu for a fluffy texture more similar to real scrambled eggs.

Provided by Sarah Sullivan

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

1 (16 oz) container soft or silken tofu
1 heaping tablespoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
pinch of turmeric, optional, for color
¾ cup sautéed veggies*
pinch of black salt, optional, to garnish
salt and pepper, to taste

Steps:

  • Very carefully remove tofu from packaging without breaking apart. Cut tofu into roughly 1″ cubes. This may seem large, but the tofu will shrink considerably as it cooks, and it will inevitably break apart a bit as you stir it due to its delicate texture, so it will resemble more of a scramble once you’re done. The key for this recipe is to be gentle while handling and stirring the tofu so that it doesn’t get too mushy.
  • Preheat a large nonstick skillet over medium-high heat. We *really* don’t want our tofu to stick, so if the pan’s nonstick coating is a little old or worn, add a few teaspoons of oil for extra insurance. Carefully transfer tofu to preheated pan. Allow the first side of the tofu cubes to cook undisturbed until a light golden brown “skin” has formed. This may take quite awhile – up to 3-5 full minutes depending on your tofu. There is a lot of excess water we have to cook off before the tofu will brown.
  • Once the first side is browned, very gently flip tofu with a spatula, and continue to cook, flipping carefully every minute or so until roughly all sides have lightly browned. Reduce the heat to medium once most of the extra liquid has cooked off. Tofu will shrink considerably as it cooks.
  • Once the tofu has been browned evenly, stir in nutritional yeast, onion and garlic powder, and a pinch of kosher salt and pepper. Stir in your cooked veggies of choice to heat through, along with any other add-ins such as vegan sausage, cheese, etc. (I highly recommend cooking your veggies separately, setting them aside and adding them to the tofu at this stage. If you try to cook the veggies in the pan alongside the soft tofu before it has developed a skin, there’s a good chance your tofu will turn to mush from all the extra stirring.)
  • Stir in a generous sprinkle of black salt at the last minute before serving if desired. (The flavor/aroma of the black salt tends to diminish if it’s cooked a lot.)

SAUCY TOFU NOODLES WITH CUCUMBERS AND CHILI CRISP RECIPE ...



Saucy Tofu Noodles With Cucumbers and Chili Crisp Recipe ... image

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

Provided by Christina Chaey

Yield 2–4 servings

Number Of Ingredients 17

¼ cup soy sauce
1 Tbsp. light or dark brown sugar
1 Tbsp. tahini
1 Tbsp. toasted sesame oil
2 tsp. black (Chinkiang) vinegar or balsamic vinegar
1 Tbsp. store-bought chili crisp, plus more for serving
4 Persian cucumbers, thinly sliced into rounds
½ cup unseasoned rice vinegar
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1 14-oz. block extra-firm tofu, drained
2 Tbsp. cornstarch
4 Tbsp. vegetable oil, divided
8 oz. shiitake mushrooms, finely chopped
1 shallot, finely chopped
1 1" piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
10 oz. fresh ramen or dried wheat noodles

Steps:

  • Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
  • Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
  • Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
  • Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
  • Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
  • Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
  • Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.

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