Extra-Firm Tofu
53 recipes found
Vegan Tantanmen With Pan-Fried Tofu
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Coconut Red Curry With Tofu
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Grilled Tofu
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.