Tofu-it’s versatile, healthy, and inexpensive. And if you have the right recipes, tofu can have outstanding taste and texture. While I am not a vegetarian, living abroad in Asia helped me discover the wonders of this soy product that easily replaces meat. Try these two recipes and see if you are also persuaded.
Hot Frozen Tofu and Cabbage Soup Recipe
First it’s cold, then it’s hot-get great results by using firm (or extra firm) tofu that has been frozen. This soup is simple to make. For a quicker version, you can thaw the tofu in the hot broth. I have also added a few shrimp on occasion.
- 3-4 cups water
- 2 vegetable or chicken boullion cubes
- 5-6 Napa cabbage leaves, cut or torn into several pieces
- 10-12 oz. frozen firm tofu, thawed and cubed
- 1-2 sliced mushrooms (button or shitake), optional (Here’s some awesome spiralizers to use!)
- salt to taste (Check out our recommended salt and pepper grinder sets!)
Freeze tofu ahead of time and let thaw. In a deep saucepan, bring water to boiling and add boullion cubes to make broth. Next add cubes of tofu, cabbage, and sliced mushroom. Turn heat down and simmer until cabbage is wilted. Add salt to taste.
Recommended reading: Best Filipino Cookbooks.
Flavorful Fried Tofu Recipe
This is a very basic way to add flavor to tofu. Once it is fried, I might add a brown sauce or marinara sauce and serve with rice or pasta. Or fried tofu can be mixed into a vegetable stir fry in an electric wok. The options are limitless.
- Extra firm tofu, cubed
- Vegetable (or chicken) broth granules
- Oil (enough to cover pan)
On a small plate or in a wide bowl, spread boullion granules (crushed bouillion cubes will not work). Take one or two cubes of tofu and roll each side in the granules to coat lightly. Remove coated cubes to another plate. Continue until all tofu has been evenly coated. Next, in a truly non-stick skillet, add enough oil to coat the bottom of the pan. Heat until a cube of tofu added sizzles, then add the tofu cubes in batches, so that each cube can be turned and fried on several sides. When cubes are brown on all or most sides, remove from oil and place on a serving plate. Add desired sauce and serve with a grain or pasta.
Recommended reading: Best Wok Cookbooks
Many people are clueless about how to cook tofu. However, once a person actually partakes of a well-made tofu dish, they will find that it is a welcome addition to their food repertoire. These two starter recipes I have shared are perfectly suited for the person who wants to try cooking it, but doesn’t want to invest too much time or money for a long list of ingredients. Properly prepared, flavorful tofu can persuade even meat-lovers like my husband to savor its diverse possibilities.
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