Tofu is so much more than the white cubes in your stir-fry. As dedicated tofu fans, as well as observers of Meatless Monday, we’re bringing you six recipes from your basic marinate ‘n roast to a cold hors d’oeuvre and even great sandwich fodder. Feel like a food project? Make tofu eel. But if all you’ve got time for is frying or roasting (or neither — sometimes a quick marinade’s all you need), we’ve got tonight’s dinner covered.
Tofu is frequently included in dishes with meat because it adds another layer of texture — incredibly important to the Vietnamese plate. Trumpet mushrooms are known for their umami flavor, and combined with the onion roux, they give the sauce buttery texture and add a healthy, earthy richness to the normally plain tofu.
This salad is not only easy to make but also packed with protein, nutrients, and Italian flavors. Bites of fresh mozzarella are mixed with sweet cherry tomatoes, baby kale, tofu crispy enough to be mistaken for croutons, and a flavorful basil pesto dressing.
Recipe: Yakko Tofu Bites
Everyone has their favorite consistency of tofu…except maybe me. I like them all and can attest that this recipe is delicious whether you’re a silken man or more of an extra-firm dude. If you’re using silken, keep in mind that it’s very delicate when draining and can fall apart if you don’t handle it tenderly, like a rectangular newborn baby made of bean curd. If you have any left over, just toss them in a stir-fry — they’ll be nice and premarinated.
Recipe: Citrus-Roasted Tofu
Tofu fans will love the light, citrusy flavors that permeate this elegant dish.
Recipe: Sesame Citrus Tofu Salad
This citrus tofu salad recipe, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is a perfect light, vegetarian lunch with tons of flavor. The dressing is great for any salad that could use a bright Asian twist, so make extra and keep it in the fridge for a week just in case, for salads, marinades or even a light dipping sauce.
Recipe: Num Pang’s Spicy Glazed Tofu
Marinated with soy sauce, garlic, and ginger, then seared and basted in a skillet, this tofu is all about caramelized edges and a deep, nutty flavor. It develops a soft bitterness as the sugar in the soy sauce concentrates and even burns a little in the hot pan. You can serve this with just about anything — we usually opt for sautéed leeks or Swiss chard.