Foodie Friday: Steamed Tofu

Steamed stuffed tofu: silky, soft tofu floating in soy sauce

steamed tofu

I really like tofu. I know there are people who can’t stand the texture or the taste, but I think it’s quite a versatile ingredient. In fact, I have a whole cookbook just featuring tofu recipes (thank you, Little Tokyo Service Center). Tofu tastes good stir-fried or deep-fried (that’s the way I like my stinky tofu; fried with a bit of dipping sauce).

One of my favorite recipes, though, is stuffed tofu (shrimp is ideal). I actually used to make a similar version at home, digging out the top of the tofu and putting in a fish mixture in the cavity. There’s something really simple but tasty about the stuffed tofu dish; I think it’s the combination of the silky texture with the flavorful sauce.

What’s a favorite simple dish that you enjoy?

About Jennifer J. Chow

Author of The 228 Legacy
I write Asian American fiction with a geriatric twist.
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Comments

  1. Although I no longer eat seafood, that recipe sounds yummy! I wonder what else I could stuff it with. Maybe veggie sausage or something. Mmmm . . .

  2. Mmm, I love tofu; especially something like agedashi tofu. great stuff. A friend of mine throws it into a simple stir fry. Can’t go wrong with tofu. :)

  3. Looks yummy. These days, I eat tempeh more than tofu — some nutritionists prefer soy that’s fermented. My favorite recipe is: http://www.theppk.com/2008/10/tempeh-sausage-crumbles/ I make a double batch and then re-heat it most days for lunch with rice or over a potato.

  4. I end up using half of the tofu when I open up a carton and placing the other half on a cutting board that slopes into a bowl. I put a dish and a can of beans (heavy can, beans optional) on top to help squeeze out the extra liquid. I use the liquid in my home made soups…like bean soup. I knew that can would come in handy. Then I wrap the tofu up and stick it in the freezer. That way I don’t end up throwing away old tofu. The plus of this is that I love the spongey texture of tofu that has been frozen, thawed, marinated and then pan-fried. I make a teriyaki-style sauce using Bragg’s for the marinade. A little sesame oil to flavor the peanut oil or vegetable oil that lightly coats the pan gives an extra zip as does the ginger and garlic I usually throw in the pan. Who needs ground beef? This is a great burger substitute.

Trackbacks

  1. […] Stuffed tofu: Pieces of tofu with a seafood filling (I made these with my mom as a kid; sometimes we used to stuff bell peppers with the same savory fish paste) […]

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