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Old 08-30-2008, 04:50 PM   #1
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What to do with silken tofu?

i've a box of silken tofu.
suggestions would be appreciated.

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Old 08-30-2008, 04:52 PM   #2
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Silken tofu makes great shakes. Whiz it up with some honey and fruit.

Mel
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Old 08-30-2008, 09:37 PM   #3
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desserts ! it's not firm enough for a main
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Old 09-01-2008, 09:17 PM   #4
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Yeah, I was going to say smoothies. :)

I also make a vegan guacamole for when my vegan friend(s) stop in for drinks, snacks, or whatever:

GrumbleBee's Vegan Guacamole
16 oz silken tofu
1 ripe avocado
1 T lemon juice
1 clove garlic minced
1/4 t salt
1 T chopped cilantro
1 T finely chopped onion

Blend together and eat with nachos! :) Also good with roasted pita chips.

- - -

You can also use it as a substitute for most dishes that use yogurt and sour cream. It won't have the same "tartness" as a sour cream/yogurt, but it's still quite nice. I actually prefer to make tzatziki with smooth/silken tofu instead of yogurt because then I can taste the cucumber and garlic better. :)

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Old 09-01-2008, 09:38 PM   #5
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If you're gentle while handling, cubes of it make a very nice addition to Japanese Miso Soup. In fact, quite a few Japanese restaurants use silken tofu to garnish this soup. The regular firmer types aren't really delicate enough to do a good Miso Soup justice.
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Old 09-02-2008, 12:58 PM   #6
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I like to eat tofu the traditional way. It's called hiya yakko, a very popular Japanese side dish.

Cold Tofu Hiyayakko Recipe - Japanese Cold Tofu Recipe
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Old 09-02-2008, 07:05 PM   #7
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Quote:
Originally Posted by BreezyCooking View Post
If you're gentle while handling, cubes of it make a very nice addition to Japanese Miso Soup. In fact, quite a few Japanese restaurants use silken tofu to garnish this soup. The regular firmer types aren't really delicate enough to do a good Miso Soup justice.

i LOVE miso, jsut can't find miso!!
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Old 09-02-2008, 07:15 PM   #8
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Can't find miso? If you don't have any Asian markets nearby, have you looked online? There happen to be more than quite a few sources for all different types - including some interesting artisinal types handmade in, I believe, California.

And since miso lasts virtually forever in the fridge, I consider it a bargain regardless of where I have to buy it from.
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Old 09-02-2008, 07:52 PM   #9
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my main avenue rules aisian distributors!!! maybe i'll look more thorughly!!
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Old 09-02-2008, 08:44 PM   #10
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I use it in place of cream in a lot of things, pasta sauce, saag, etc.
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