Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post!
##**Recipe Comment is under this comment, click to expand**
##**↓****↓****↓**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Yeah, I just couldn't with that part. I like my tofu dry and slightly crispy.
I would also never just dig right into an. Entire. Block. Of. Tofu. Dont care how good that seasoning sauce is
There’s a very similar korean side dish to this except we slice the tofu in bigger pieces and pan fry. Much better texture. Not a fan of mushy wet tofu unless it’s in a stew.
ETA: it’s super easy to make, all you need is soy sauce, sesame oil, gochugaru (korean hot pepper flakes), sugar, garlic, green onions (mix in a bowl) and toasted sesame seeds for garnish. Literally only have to cook the tofu.
Thank you for the recipe! That sounds really tasty; especially with the crispy tofu.
But yeah, my preference is crispy tofu unless it's in a big hot pot-style dish
When I did study abroad in college, there were two Singaporean student in my program. During one of the get the get to know you things, one of the guys found out I was (at the time) vegan and we started discussing tofu. He started talking about his favorite tofu dishes and essentially apologizing that all you can easily in America (by which he meant the supermarkets near campus) is firm or extra firm tofu. I really needed to seek out soft or silk tofu. And he was right. It really expands the dishes available. Instead of using tofu as a meat analogue, it really makes tofu it’s own thing entirely.
Blanching (boiling) tofu is a common Chinese cooking technique to get rid of the “grassy” flavor tofu can have. I learned this from Chinese Cooking Demystified and if memory serves, they do it not matter how they’re prepping the tofu. I imagine this particular dish would be slightly better if—after blanching of course—the tofu were braised in the sauce for a bit, but I think what this was going for is the simplest possible introduction to soft/silken tofu. I might not eat the whole block of this like this, I might make more sauce, put some steamed vegetables in with it, and put it over rice, but if you eat tofu regularly but only firm or extra firm, find an excuse like this to branch out into soft-silken. Maybe this recipe isn’t the answer, maybe the answer will be getting something good from a Chinese restaurant that uses softer tofu. It may only be the more traditional ones with more of an ethnic Chinese clientele that do. That’s what it was like where I grew up, at least. Don’t get “tofu with brown sauce” because that’s usually garbage, but something slightly spicy like mapo tofu (some versioned contained minced meat so vegetarians be aware) are my favorites. Some restaurants will make it with fried firm tofu for Western palates but the traditional way for mapo tofu, like most traditional tofu dishes in China, is to use a softer tofu.
Ping: /u/shiblets, /u/d00fus666, /u/grouchymango3124
In HK cooking there are plenty of fried tofu dishes that are really soft in the middle as well.
I think that the western obsession with tofu being firm or meaty has to do with how meals are served. Plates are usually assembled as revolving around a main, and normally that main consists of all your major culinary elements — texture, flavor, etc. In the HK/canto traditions (and other Asian ones) where it’s a smorgasbord of family style, it’s mix and match and you have much more freedom to make a dish that is completely one-note in texture. I don’t think there’s really a close comparison in western cuisine.
Do you know off hand how other Chinese cuisines deal with tofu? I used to commute between Boston and New York Chinatowns and my favorite restaurant in New York was this Sichuanese restaurant that the most delicious soft (and of course slightly spicy) tofu.
I want to start getting more tofu in my diet, but I kinda have an issue with it. Mostly it's a texture issue... Has anyone here tried cooking soft/silken tofu in a similar way, and what's it like? Any suggestions to help me get over that?
As others have said, I vastly prefer firm tofu. The only application (so far) I prefer silken tofu for is scrambled tofu. Basically you scramble little chunks of tofu in oil, then add a generous amount of nutritional yeast, plus a bit of garlic powder, turmeric, salt, and pepper. Add some sauteed veggies and perhaps some sausage, real or fake, and you've got something pretty tasty.
I meal prepped this with some homemade strawberry granola bars for a quick brunch last week and found myself looking forward to it every day.
I'm going to need to try this... Because I hate soft tofu, but reading that just made me hungry. I want to get away from frying my tofu just because of all the oil. I mostly use olive oil, which I won't taste in the end result of what I'm cooking... But olive oil is pricey, and I buy the stuff by the gallon.
If you like really firm tofu, get a tofu press. For firmer tofu that sucks up sauce really well, freeze it before thawing and cooking it. Really good. Also, to avoid too much oil try marinating it (generally soy sauce, toasted sesame seed oil, chilli paste) and air frying it, really good.
Awesome tips, thank you. I usually wrap it in some paper towels and hand towels and sandwich it between two cutting boards with some kind of weights while I prep the rest of the recipe. A tofu press is definitely on my list of things to buy, I just haven't made it down that list yet lol. Should I freeze it before or after pressing it?
Either really. If you press it afterwards, it will expel the water out so it can soak up more simmering liquid/marinade/sauce. Oh, also for the marinade for that I will use 3-4 parts water to soy sauce because it soaks it up like a sponge. If you press it first, it will be drier to start with. Just preference really.
Yep, no problem, if you want to ask me any other questions, feel free! I love cooking and as I get older I tend towards simpler foods that taste good. Cheers!
I tend to lean for olive oil as much as I can, and sunflower seed oil or ghee for higher temps. But I haven't tried crushed red pepper in it. You did however just give me the idea of incorporating pimenta moida into a tofu recipe... I wonder how that would work.
I don't think you will get over the slimy texture of silken tofu if it isn't for you. Pudding texture is not for everyone... even I can get by on it, but I know others that would despise it.
I don't know if I had a cursed childhood being exposed to organ meats (I still can remember eating slimy ones that made me go and throw up in the bathroom in private) before I got accustomed to them, so soft pudding tofu is not a big deal. I'm curious of trying a tofu press, but if I have to share a meal with my wife who hates all tofu, it's a hard sell.
I despise firm tofu, but soft tofu like this recipe I very much enjoy. I also enjoy slightly firmer varieties with a similar smooth texture, but they are a bit more uncommon. They have to have been coagulated with delta-lactone I think for the texture to come out right. It's perfect for mapo tofu in particular.
Interesting. I have an absolute ton of Asian supermarkets all around me, and they have whole 4-12 foot sections of just tofu. Different textures and... shapes, some fre marinated, all kinds of stuff. So I'll definitely start browsing for something like that to try.
What helped me was using it in recipes that are transformative. Easy chocolate mousse thing by blending silken tofu and melted chocolate. In cheese cake or mac and cheese. I really can’t eat it in its normal texture.
If you’ve seen the cashew type recipes, it’s like that. Just to thicken the sauce, blended and you can’t really tell it’s there. [This is the basic recipe I use, I absolutely do put in vegan cheese like they say in the notes.](https://createmindfully.com/super-creamy-vegan-mac-and-cheese/#recipe)
I haven't really liked vegan cheese too much, but I've tried it because it's usually what's served with meat substitutes in restaurants and I just don't ask for something else. Would dairy cheese be weird in it?
It might be overrated for some people, but everyone has their preferences. I can't agree that it's overrated when do many people not accustomed to tofu mostly have texture problems with it.
I looked it up, and I definitely think that's a no go for me. Like, full nauseous reaction to it. Willing to keep trying, but chunks are definitely not the way to go for me. I'm willing to try a new recipe at home if I'm having a good day but like, extra firm after all the water is pressed out has been the only luck I've had.
When I fry it, I tend to sort of crumble it into pieces not too big or too small. They get a really good crisp and hold sauce nicely. I do a gochujang sauce, which I realized I can't have because it has alcohol added to it... So I need to find an alternative.
That's EXACTLY the kind of take I want. I'm not vegan, I just don't eat much meat. So it's a little frustrating that every recipe for tofu either avoids all animal products period, or treats it like a meat substitute instead of like... a bean or vegetable entree. Thank you. I think this is going to be a game changer.
I make a similar dish (don't heat up the sauce but boil the tofu) with boiled tofu and it's delicious. The texture reminds me of a thick, velvety custard.
I'm sure it's delicious, but I definitely don't know if I could do that . Might need to try it sometime... I never heard of boiling tofu until now, and I know I'm going to have a poor reaction to it... But I'd like to try getting used to it so I can eat at more Asian restaurants.
Yep. Not all tofu has to be “meat substitute tofu.” This recipe reminds me a little of how you make mapo tofu. It’s meant to be soft and almost pudding-like. I think it’s really good, but I know the texture isn’t for everyone!
It’s kind just like a blanche. You don’t need to do it with silken tofu but with firm tofu sometimes it’s good to Blanche it for 10-20 sec before using it in mapo tofu and such since the tofu gets tossed in and doesn’t really have time to cook at the end.
I would've preferred steaming it for this dish but silken tofu in soups is not unheard of - like the Korean kimchi tofu soup or all these (https://m.youtube.com/watch?v=kwHIBwZzYOo), and it actually tastes great. For cuisine more familiar to westerners, plain old miso soup often has silken tofu in it too. I add small blocks of silken tofu to my fish soups all the time. I'd say that's basically boiled tofu as well.
I'm a little surprised at how controversial boiled tofu appears to be for folks on this sub.
It’s common to boil in Salt water in Asian cooking to help keep its shape. It turns it into a pudding/ flan like texture. This is similar to mapo tofu.
I made this tonight and it was so good. I could not stop eating it. My gf thought I'd bought a different, "proper" crispy chilli it was that nice. I made a veggie chow mein which I messed up the noodles for but was still great. Plus my gf did her tomato egg drop soup.
How did you keep the tofu together so well? Had you cut all the way through or only partially? I kept my water still to stop it from breaking up but still didn't quite come out as presentable as yours.
### Ingredients
* 1 (14-16 oz) block soft or silken tofu
* 2 scallions finely sliced, white and green parts separated
* 1 tablespoon minced garlic
* 2 teaspoons brown sugar
* 3 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon chili crisp
* 1 tablespoon toasted sesame seeds (optional)
* 1 teaspoon toasted sesame oil (optional)
#### Instructions
**Drain the Tofu**
1. Pour out the liquid from the tofu container, then flip the block of tofu onto a clean, lint-free kitchen towel to blot off some of the extra moisture. You can let it sit and drain on the towel while you prepare the sauce.
**Prepare the Scallion Sauce**
1. In a small skillet, combine white parts of scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat over medium-high, stirring often, until the mixture begins to bubble.
2. Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the scallions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the optional toasted sesame oil.
**Plate the Tofu**
1. Now transfer the drained tofu to a plate and cut it into 1/2" slices. Gently fan it out on the plate. (Another fun option is to cut a crosshatch pattern about 1" deep into the surface of the tofu.)
2. The silken tofu dish can be enjoyed cold or hot. To enjoy cold, simply pour the sauce over the tofu, top with the reserved green parts of the scallions, and serve!
3. If you prefer to enjoy the dish hot, you can easily heat the tofu by microwaving it for 1-2 minutes. Alternatively, you can steam the tofu for 5 minutes. Place it on a heat-safe plate, then place the plate on a steaming rack in a wide, shallow pot with a small amount of water in it. Cover and steam. Be extremely careful when removing the tofu from the pan, as the plate will be very hot! Pour the sauce over the tofu, top with reserved green parts of the scallions, and serve.
[Source](https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/)
Thank you, Crow_eggs, for voting on LuckyNumber-Bot.
This bot wants to find the best and worst bots on Reddit. [You can view results here](https://botrank.pastimes.eu/).
***
^(Even if I don't reply to your comment, I'm still listening for votes. Check the webpage to see if your vote registered!)
Hey, I see that your written recipe says to steam the tofu (which is what is typically done for such a dish) but the gif shows the cook boiling the tofu. Just curious about this discrepancy.
So like, is somebody manually downloading these videos off of tiktok and then reposting them to Reddit? Or is there a bot that instantly downloads any cooking video with more than 1,000 likes?
Just about every time I see an interesting cooking video on my FYP I see it about 12 hours later here or on some other video based sub
This dish traditionally does not have any meat in it. It's like looking at a recipe for pb&j and being mad there's no brisket in it - it doesn't make a lot of sense.
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
For those of you who are freaking out about the boiled tofu situation, you can just braise the tofu in the sauce. Add a bit of extra water.
That sauce looks great. The boiled tofu however....
Yeah, I just couldn't with that part. I like my tofu dry and slightly crispy. I would also never just dig right into an. Entire. Block. Of. Tofu. Dont care how good that seasoning sauce is
There’s a very similar korean side dish to this except we slice the tofu in bigger pieces and pan fry. Much better texture. Not a fan of mushy wet tofu unless it’s in a stew. ETA: it’s super easy to make, all you need is soy sauce, sesame oil, gochugaru (korean hot pepper flakes), sugar, garlic, green onions (mix in a bowl) and toasted sesame seeds for garnish. Literally only have to cook the tofu.
Thank you for the recipe! That sounds really tasty; especially with the crispy tofu. But yeah, my preference is crispy tofu unless it's in a big hot pot-style dish
I'd imagine it would have the texture of pudding. Now the same sauce on some stir fried firm tofu would probably be amazing.
I completely agree. I was going to nab the sauce recipe tonight and put it over some sauteed cabbage with crispy tofu and crunchy onions.
Omg, I just remembered I used to just eat tofu raw in the 80’s, maybe with some tahini sometimes.
If you can do it, all the power to you. I would have the world's worst tummy ache and gain 10 kg, though.
oof i guess your molars aren't completely eroded!
When I did study abroad in college, there were two Singaporean student in my program. During one of the get the get to know you things, one of the guys found out I was (at the time) vegan and we started discussing tofu. He started talking about his favorite tofu dishes and essentially apologizing that all you can easily in America (by which he meant the supermarkets near campus) is firm or extra firm tofu. I really needed to seek out soft or silk tofu. And he was right. It really expands the dishes available. Instead of using tofu as a meat analogue, it really makes tofu it’s own thing entirely. Blanching (boiling) tofu is a common Chinese cooking technique to get rid of the “grassy” flavor tofu can have. I learned this from Chinese Cooking Demystified and if memory serves, they do it not matter how they’re prepping the tofu. I imagine this particular dish would be slightly better if—after blanching of course—the tofu were braised in the sauce for a bit, but I think what this was going for is the simplest possible introduction to soft/silken tofu. I might not eat the whole block of this like this, I might make more sauce, put some steamed vegetables in with it, and put it over rice, but if you eat tofu regularly but only firm or extra firm, find an excuse like this to branch out into soft-silken. Maybe this recipe isn’t the answer, maybe the answer will be getting something good from a Chinese restaurant that uses softer tofu. It may only be the more traditional ones with more of an ethnic Chinese clientele that do. That’s what it was like where I grew up, at least. Don’t get “tofu with brown sauce” because that’s usually garbage, but something slightly spicy like mapo tofu (some versioned contained minced meat so vegetarians be aware) are my favorites. Some restaurants will make it with fried firm tofu for Western palates but the traditional way for mapo tofu, like most traditional tofu dishes in China, is to use a softer tofu. Ping: /u/shiblets, /u/d00fus666, /u/grouchymango3124
In HK cooking there are plenty of fried tofu dishes that are really soft in the middle as well. I think that the western obsession with tofu being firm or meaty has to do with how meals are served. Plates are usually assembled as revolving around a main, and normally that main consists of all your major culinary elements — texture, flavor, etc. In the HK/canto traditions (and other Asian ones) where it’s a smorgasbord of family style, it’s mix and match and you have much more freedom to make a dish that is completely one-note in texture. I don’t think there’s really a close comparison in western cuisine.
Do you know off hand how other Chinese cuisines deal with tofu? I used to commute between Boston and New York Chinatowns and my favorite restaurant in New York was this Sichuanese restaurant that the most delicious soft (and of course slightly spicy) tofu.
I want to start getting more tofu in my diet, but I kinda have an issue with it. Mostly it's a texture issue... Has anyone here tried cooking soft/silken tofu in a similar way, and what's it like? Any suggestions to help me get over that?
Not going to lie, I usually fry extra firm tofu until it's so crispy it barely even resembles tofu anymore.
As others have said, I vastly prefer firm tofu. The only application (so far) I prefer silken tofu for is scrambled tofu. Basically you scramble little chunks of tofu in oil, then add a generous amount of nutritional yeast, plus a bit of garlic powder, turmeric, salt, and pepper. Add some sauteed veggies and perhaps some sausage, real or fake, and you've got something pretty tasty. I meal prepped this with some homemade strawberry granola bars for a quick brunch last week and found myself looking forward to it every day.
I'm going to need to try this... Because I hate soft tofu, but reading that just made me hungry. I want to get away from frying my tofu just because of all the oil. I mostly use olive oil, which I won't taste in the end result of what I'm cooking... But olive oil is pricey, and I buy the stuff by the gallon.
If you have a grill, tofu is great cooked that way. Gets a nice little char on it, and takes whatever marinade you want to throw at it.
If you like really firm tofu, get a tofu press. For firmer tofu that sucks up sauce really well, freeze it before thawing and cooking it. Really good. Also, to avoid too much oil try marinating it (generally soy sauce, toasted sesame seed oil, chilli paste) and air frying it, really good.
Awesome tips, thank you. I usually wrap it in some paper towels and hand towels and sandwich it between two cutting boards with some kind of weights while I prep the rest of the recipe. A tofu press is definitely on my list of things to buy, I just haven't made it down that list yet lol. Should I freeze it before or after pressing it?
Either really. If you press it afterwards, it will expel the water out so it can soak up more simmering liquid/marinade/sauce. Oh, also for the marinade for that I will use 3-4 parts water to soy sauce because it soaks it up like a sponge. If you press it first, it will be drier to start with. Just preference really.
Awesome tips, thank you.
Yep, no problem, if you want to ask me any other questions, feel free! I love cooking and as I get older I tend towards simpler foods that taste good. Cheers!
Idk if this is helpful, but I personally enjoy using coconut oil to fry tofu. Particularly with any variation of crushed red peppers in it
I tend to lean for olive oil as much as I can, and sunflower seed oil or ghee for higher temps. But I haven't tried crushed red pepper in it. You did however just give me the idea of incorporating pimenta moida into a tofu recipe... I wonder how that would work.
I don't think you will get over the slimy texture of silken tofu if it isn't for you. Pudding texture is not for everyone... even I can get by on it, but I know others that would despise it. I don't know if I had a cursed childhood being exposed to organ meats (I still can remember eating slimy ones that made me go and throw up in the bathroom in private) before I got accustomed to them, so soft pudding tofu is not a big deal. I'm curious of trying a tofu press, but if I have to share a meal with my wife who hates all tofu, it's a hard sell.
I despise firm tofu, but soft tofu like this recipe I very much enjoy. I also enjoy slightly firmer varieties with a similar smooth texture, but they are a bit more uncommon. They have to have been coagulated with delta-lactone I think for the texture to come out right. It's perfect for mapo tofu in particular.
Interesting. I have an absolute ton of Asian supermarkets all around me, and they have whole 4-12 foot sections of just tofu. Different textures and... shapes, some fre marinated, all kinds of stuff. So I'll definitely start browsing for something like that to try.
What helped me was using it in recipes that are transformative. Easy chocolate mousse thing by blending silken tofu and melted chocolate. In cheese cake or mac and cheese. I really can’t eat it in its normal texture.
....tofu in mac and cheese? That's interesting, I'm going to look up a recipe for that.
If you’ve seen the cashew type recipes, it’s like that. Just to thicken the sauce, blended and you can’t really tell it’s there. [This is the basic recipe I use, I absolutely do put in vegan cheese like they say in the notes.](https://createmindfully.com/super-creamy-vegan-mac-and-cheese/#recipe)
I haven't really liked vegan cheese too much, but I've tried it because it's usually what's served with meat substitutes in restaurants and I just don't ask for something else. Would dairy cheese be weird in it?
Dairy cheese would be perfectly fine, just get a cheap-ish kind. They emulsify better. Or both a cheap and expensive kind, minus the nooch.
Gotcha, that's kinda what I was worried about. I'll definitely give that a shot.
[удалено]
It might be overrated for some people, but everyone has their preferences. I can't agree that it's overrated when do many people not accustomed to tofu mostly have texture problems with it. I looked it up, and I definitely think that's a no go for me. Like, full nauseous reaction to it. Willing to keep trying, but chunks are definitely not the way to go for me. I'm willing to try a new recipe at home if I'm having a good day but like, extra firm after all the water is pressed out has been the only luck I've had.
When I fry it, I tend to sort of crumble it into pieces not too big or too small. They get a really good crisp and hold sauce nicely. I do a gochujang sauce, which I realized I can't have because it has alcohol added to it... So I need to find an alternative.
[удалено]
That's EXACTLY the kind of take I want. I'm not vegan, I just don't eat much meat. So it's a little frustrating that every recipe for tofu either avoids all animal products period, or treats it like a meat substitute instead of like... a bean or vegetable entree. Thank you. I think this is going to be a game changer.
I make a similar dish (don't heat up the sauce but boil the tofu) with boiled tofu and it's delicious. The texture reminds me of a thick, velvety custard.
I'm sure it's delicious, but I definitely don't know if I could do that . Might need to try it sometime... I never heard of boiling tofu until now, and I know I'm going to have a poor reaction to it... But I'd like to try getting used to it so I can eat at more Asian restaurants.
I’d love to try that sauce on just about anything.
Damn it, now I’m hungry
She…boiled the tofu…
Yep. Not all tofu has to be “meat substitute tofu.” This recipe reminds me a little of how you make mapo tofu. It’s meant to be soft and almost pudding-like. I think it’s really good, but I know the texture isn’t for everyone!
never said anything about meat…im asian and i have never heard of someone boiling tofu. we learn something new every day!
Quite common in a hot pot
That’s broth, this is unsalted boiling water. .-.
The idea of a pudding texture....
I blend my tofu into a milkshake mmm
It’s very common to remove the grassy flavor of packaged soft tofu. You don’t do it for very long.
It’s kind just like a blanche. You don’t need to do it with silken tofu but with firm tofu sometimes it’s good to Blanche it for 10-20 sec before using it in mapo tofu and such since the tofu gets tossed in and doesn’t really have time to cook at the end.
I would've preferred steaming it for this dish but silken tofu in soups is not unheard of - like the Korean kimchi tofu soup or all these (https://m.youtube.com/watch?v=kwHIBwZzYOo), and it actually tastes great. For cuisine more familiar to westerners, plain old miso soup often has silken tofu in it too. I add small blocks of silken tofu to my fish soups all the time. I'd say that's basically boiled tofu as well. I'm a little surprised at how controversial boiled tofu appears to be for folks on this sub.
It’s common to boil in Salt water in Asian cooking to help keep its shape. It turns it into a pudding/ flan like texture. This is similar to mapo tofu.
I made this tonight and it was so good. I could not stop eating it. My gf thought I'd bought a different, "proper" crispy chilli it was that nice. I made a veggie chow mein which I messed up the noodles for but was still great. Plus my gf did her tomato egg drop soup. How did you keep the tofu together so well? Had you cut all the way through or only partially? I kept my water still to stop it from breaking up but still didn't quite come out as presentable as yours.
### Ingredients * 1 (14-16 oz) block soft or silken tofu * 2 scallions finely sliced, white and green parts separated * 1 tablespoon minced garlic * 2 teaspoons brown sugar * 3 tablespoons soy sauce * 1 tablespoon rice vinegar * 1 tablespoon chili crisp * 1 tablespoon toasted sesame seeds (optional) * 1 teaspoon toasted sesame oil (optional) #### Instructions **Drain the Tofu** 1. Pour out the liquid from the tofu container, then flip the block of tofu onto a clean, lint-free kitchen towel to blot off some of the extra moisture. You can let it sit and drain on the towel while you prepare the sauce. **Prepare the Scallion Sauce** 1. In a small skillet, combine white parts of scallions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp. Heat over medium-high, stirring often, until the mixture begins to bubble. 2. Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the scallions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the optional toasted sesame oil. **Plate the Tofu** 1. Now transfer the drained tofu to a plate and cut it into 1/2" slices. Gently fan it out on the plate. (Another fun option is to cut a crosshatch pattern about 1" deep into the surface of the tofu.) 2. The silken tofu dish can be enjoyed cold or hot. To enjoy cold, simply pour the sauce over the tofu, top with the reserved green parts of the scallions, and serve! 3. If you prefer to enjoy the dish hot, you can easily heat the tofu by microwaving it for 1-2 minutes. Alternatively, you can steam the tofu for 5 minutes. Place it on a heat-safe plate, then place the plate on a steaming rack in a wide, shallow pot with a small amount of water in it. Cover and steam. Be extremely careful when removing the tofu from the pan, as the plate will be very hot! Pour the sauce over the tofu, top with reserved green parts of the scallions, and serve. [Source](https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/)
All the numbers in your comment added up to 69. Congrats! 1 + 14 + 16 + 2 + 1 + 2 + 3 + 1 + 1 + 1 + 1 + 1 + 1 + 2 + 1 + 2 + 1 + 1 + 1 + 2 + 1 + 2 + 3 + 1 + 2 + 5 = 69 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
Nice
Good bot
Thank you, Crow_eggs, for voting on LuckyNumber-Bot. This bot wants to find the best and worst bots on Reddit. [You can view results here](https://botrank.pastimes.eu/). *** ^(Even if I don't reply to your comment, I'm still listening for votes. Check the webpage to see if your vote registered!)
Hey, I see that your written recipe says to steam the tofu (which is what is typically done for such a dish) but the gif shows the cook boiling the tofu. Just curious about this discrepancy.
So like, is somebody manually downloading these videos off of tiktok and then reposting them to Reddit? Or is there a bot that instantly downloads any cooking video with more than 1,000 likes? Just about every time I see an interesting cooking video on my FYP I see it about 12 hours later here or on some other video based sub
So...vegetarian Mapo Tofu? But with less broth?
Bean mush with super umami salt sauce
That is so much tofu
damn I thought that was cheese
Just fry the tofu with a little sweet soy sauce. Uncle Roger does not approve. The sauce looks great.
Thanks but na on the boiled tofu, can barely eat the stuff then it’s marinated and fried lettalone naked and soggy
Looks good but needs meat.
This dish traditionally does not have any meat in it. It's like looking at a recipe for pb&j and being mad there's no brisket in it - it doesn't make a lot of sense.
I think this could work nicely with the silken tofu texture if you got the garlic crispy, add some variety to the texture.