I usually make it when tomatoes are in season but it might not matter as much with a soup
worlds_unravel
Soft tofu isn’t very good for stir frying but it makes great soft bases for creamy soups, desserts, creamy sauces.
I love doing Agedashi tofu with it.
deneb150
Japanese curry
wildrosebeautybaba
yakisoba!!
mryauch
That stuff is so good I would hesitate to eat it any way other than raw sliced into cubes and gently placed on top of something else, like a poke bowl, ramen, Japanese curry, etc.
EmpressAbundance
Ramen
GraceVioletBlood4
I love silken tofu as a cold appetizer in the summer. [This recipe](https://www.japanesecooking101.com/hiyayakko-cold-tofu-salad-recipe/) is really good but it calls for bonito which can be easily substituted for something like crispy onions or chili crunch if you like spice.
Other than that I love using silken tofu as a cream replacement to add extra protein to pasta and soups. Just blend it up and add it like you would with cream.
BearsLoveToulouse
Mapo tofu
I know there is a non spicy recipes that uses douchi (fermented black soy beans) I can share if you are interested but they can be hard to find if you don’t have a well stocked/giant Asian market
layneyjayne
I would make Kimchi Soondubu-jjigae with it (Korean kimchi and soft tofu stew).
hollow-ataraxia
Pour some hot chili oil/chili crisp on top and eat it cold for the lowest effort. I’ve used it for pasta sauce before after blending, I like using gochujang as a base instead of tomato paste and adding blended silken tofu to make it a cream sauce once the astringent notes in the gochujang are fried off
Good base for tofu based mayo. Just blend with a little acv, lemon juice, black salt, and I add a little guar gum to get the texture right.
5x2x5
Soup! Veggie broth, gochujang, garlic, onions, mushroom, kimchi, chives or scallion, ginger, soy, mirin, brown rice syrup, sesame oil drizzle. I like to throw in Do Chua and top with peanuts or chili crisp. It’s also good with a handful of spinach and bean sprouts dropped in at the end, and sometimes I hit it with a little sriracha. You can also throw in some glass noodles or cooked rice, and you can eat it with radish or seaweed.
Sendnoods88
Use it as a substitute for cream in a bean stew
Sendnoods88
Ricotta substitute
NdamukongSuhDude
Hear me out: as the base for a chia pudding – chocolate, vanilla, however.
Common_Kiwi9442
Fried with soyrizo as egg sub, miso or hot & sour soup
MaeLeeSee
I would use it to make a vegan soup inspired by Soondubu (Korean tofu stew)
theforbidden_tum
I had some for breakfast. Started some rice in the cooker, warmed up chili oil with raw peanuts and served with the tofu between the two to warm up.
ronch54
Soondobu
nightblue888
If this is soft/silken – gently boil tofu, plate, slice into cubes, garnish with or place in a mix of grated ginger, sliced green onion on the bias + soy sauce.
23 Comments
I love this traditional Chinese tomato sesame soup with soft tofu recipe:
https://youtu.be/MDDOpyCSPeo?si=jlf70LOeN7RjLFEz
I usually make it when tomatoes are in season but it might not matter as much with a soup
Soft tofu isn’t very good for stir frying but it makes great soft bases for creamy soups, desserts, creamy sauces.
I love doing Agedashi tofu with it.
Japanese curry
yakisoba!!
That stuff is so good I would hesitate to eat it any way other than raw sliced into cubes and gently placed on top of something else, like a poke bowl, ramen, Japanese curry, etc.
Ramen
I love silken tofu as a cold appetizer in the summer. [This recipe](https://www.japanesecooking101.com/hiyayakko-cold-tofu-salad-recipe/) is really good but it calls for bonito which can be easily substituted for something like crispy onions or chili crunch if you like spice.
Other than that I love using silken tofu as a cream replacement to add extra protein to pasta and soups. Just blend it up and add it like you would with cream.
Mapo tofu
I know there is a non spicy recipes that uses douchi (fermented black soy beans) I can share if you are interested but they can be hard to find if you don’t have a well stocked/giant Asian market
I would make Kimchi Soondubu-jjigae with it (Korean kimchi and soft tofu stew).
Pour some hot chili oil/chili crisp on top and eat it cold for the lowest effort. I’ve used it for pasta sauce before after blending, I like using gochujang as a base instead of tomato paste and adding blended silken tofu to make it a cream sauce once the astringent notes in the gochujang are fried off
Hiyayakko – https://earthtoveg.com/hiyayakko-japanese-cold-tofu/
Good base for tofu based mayo. Just blend with a little acv, lemon juice, black salt, and I add a little guar gum to get the texture right.
Soup! Veggie broth, gochujang, garlic, onions, mushroom, kimchi, chives or scallion, ginger, soy, mirin, brown rice syrup, sesame oil drizzle. I like to throw in Do Chua and top with peanuts or chili crisp. It’s also good with a handful of spinach and bean sprouts dropped in at the end, and sometimes I hit it with a little sriracha. You can also throw in some glass noodles or cooked rice, and you can eat it with radish or seaweed.
Use it as a substitute for cream in a bean stew
Ricotta substitute
Hear me out: as the base for a chia pudding – chocolate, vanilla, however.
Fried with soyrizo as egg sub, miso or hot & sour soup
I would use it to make a vegan soup inspired by Soondubu (Korean tofu stew)
I had some for breakfast. Started some rice in the cooker, warmed up chili oil with raw peanuts and served with the tofu between the two to warm up.
Soondobu
If this is soft/silken – gently boil tofu, plate, slice into cubes, garnish with or place in a mix of grated ginger, sliced green onion on the bias + soy sauce.
Cut into chunks and air fry
Ginger sugar pudding