This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto.
When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient.
Silken tofu makes an excellent base for creamy dips without the use of sour cream or other dairy. In this bright and zesty green dip, we combined tofu with peas and Mexican-inspired ingredients like cilantro, jalapeño, and lime.
Is it me or does tofu seem to go bad in the blink of an eye? I'm constantly reaching for the second half of a block of tofu only to find that it's gone funky and foul in what seems like a matter of days. Never again. From here on out, I'm freezing my leftover tofu.
It seems everywhere I turn lately there are articles and ads on dieting, cleanses and eating clean. Sure it's the New Year and everyone is looking to make positive changes. But there's plenty of room within that for, say, a hefty and satisfying meatball.
After the rich indulgences of Thanksgiving, I wanted nothing more than a big pile of fresh fruits and vegetables. Fortunately, our CSA share came to the rescue with a crisp Napa cabbage, peppery pink radishes, and mandarin oranges to awaken the palate. I threw in some zesty baked tofu and crunchy Asian pear, and the result was this vibrant and nutritious cool-weather salad.
Lasagna is the quintessential easy–to–throw–together, comforting, affordable and satisfying dish to serve a crowd. Think of the bubbly cheesiness being cut through by bright tomato sauce and perfectly cooked noodles. It's the perfect food!
This recipe also includes my secret weapon ingredient, which lightens the richness up a smidge and no one will ever know. Can you guess what this mystery item is? Don't knock it till you try it!
Last week we shared a recipe for Carrot-Ginger Dressing, which we use on everything from salad to sandwiches. One of our favorite ways to serve this sauce is over tofu-hijiki patties. The patties happen to be vegan but most importantly, they're packed with umami flavor.
Tofu is one of those foods. You're either game or you're not. Maybe an old roommate or girlfriend cooked it for you a certain way that made you do a double-take. Not half bad. But back at home, perhaps you're still struggling. If this is the case, we have a trick you're going to like.
Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu.