Silken Tofu With Soy Sauced Tomatoes Recipes

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SILKEN TOFU WITH SOY-SAUCED TOMATOES



Silken Tofu With Soy-Sauced Tomatoes image

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Provided by Lukas Volger

Categories     HarperCollins     Dinner     Tofu     Soy Sauce     Tomato     Sesame Oil     Green Onion/Scallion     Basil     Vegetarian     Vegan     Side     Dairy Free     Peanut Free     Tree Nut Free     Summer

Yield 2 servings

Number Of Ingredients 8

1 cup (½ pint) cherry tomatoes, halved
1 tablespoon soy sauce
1 teaspoon olive oil
Freshly ground black pepper
1 block silken tofu, about 12 ounces, chilled
Toasted sesame oil
Thinly sliced scallions (optional)
Thinly sliced basil (optional)

Steps:

  • In a small saucepan or skillet, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper. Place over low heat and cook for 5 to 7 minutes, just until the tomatoes start to soften and juices collect in the pan.
  • Carefully cut the tofu into 2 wide slabs (or 4 smaller ones) and place on plates or in shallow bowls. Divide the warm tomatoes on top. Add a judicious drizzle of toasted sesame oil, then sprinkle with scallions and basil, if using. Serve immediately.

SILKEN TOFU WITH SPICY SOY DRESSING



Silken Tofu With Spicy Soy Dressing image

This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Hetty McKinnon

Categories     finger foods, vegetables

Time 5m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves

Steps:

  • Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
  • Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

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  • In a small saucepan or skillet over low heat, combine the tomatoes, soy sauce, olive oil, and many grinds of black pepper.
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