Post Punk Kitchen Forum

Other than dessert-y type recipes? I have a bunch of boxes of Mori-nu firm and extra firm hanging around.


Also - does anyone know how Thai restuarants get their fried tofu perfectly crispy and chewy on the outside and what kind of tofu they use? I can never get a straight answer out of the people at the restaurant. It's addicting and I have been attempting, and failing, at making it like them for 2 years.

Brownies or Blondies from Isa's cookie book. They're both great.

You could use some in a quiche possibly. I would like at the website for the one brand (I think it's morinu or some such). I'm pretty sure they have some recipes which may get the wheels turning for ideas.

Whiz in a food processor with peanut butter, braggs, lime juice, garlic, sriracha (if you want), and ginger root for a super fast, super thick peanut sauce.

I've done this at home using silken tofu. They could have been crispier, but I've heard that coating them in potato flour can help. I plan to try that next time.

Also, I have a pack of silken tofu in my fridge that I plan to use to make alfredo. The recipe is originally from the PPK, but it's preserved on Vegan Dad's site (http://vegandad.blogspot.com/2008/03/be ... fredo.html) too.

One of my favorite restaurants told me they buy the pre-fried stuff. It's stored in the fridge at Asian food stores. We got some a while back and it was exactly like the tofu from the restaurant.

As far as silken tofu - someone had mentioned using it in tofu ricotta. I've used it in the cashew ricotta from V'Con and in quiches/frittatas.

We made the leek and cauliflower kugel (which has silken fu) from vwav last night and it was awesome.

I like Lachesis's alfredo sauce from the old boards. Damn. I should have written that one down. I have to remember to find it when the old board archives are available.

On the main page of Fat Free Vegan there is a recipe for a pesto pasta salad that utilizes silken tofu, it sounded delish!

That's the one Vegan Dad posted, I linked to it above. I think I'm going to make it tonight.

99 problems and double posts are one.

Doesn't the Caesar salad dressing in Vcon use silken tofu?

Oh awesome! I didn't notice the link since it's the same color as everything else-ugh.

coat the tofu in cornstarch before deepfrying. tada! freezing and thawing also helps get the right texture.

Oh wow`- this sounds m'f'n excellent

Is that like a Pad Thai style peanut sauce or more like a spring roll dipping sauce?

It always becomes pudding when I have it. I think about doing other things with it, but then I realize that I could have pudding, and pudding wins every time.

Oh, or the Vcon poundcake.

Mac and cheeze! Makes the sauce so creamy and perfect and nom

Pine nut cream for the Vcon moussaka, or cashew or walnut cream.

Thanks for all the suggestions guys! Everything sounds friggen delicious! Now my problem isn't what to make with Silken Tofu, it's what to make first!!!!!!!!

I was making 2 batches of cupcakes with the chocolate mousse topping from VCTOTW and for some reason felt the need to buy like 5 boxes of tofu so Ive got 3 left to play with until my next grocery trip.

I use it for either. It's pretty thick, so I prefer to dump it over rice noodles and veggies for an almost cream saucy texture, but you could thin it out with water if your idea of noodle-y peanut sauce is thinner.

The sweet potato pie in Alicia's Vegan Comfort Food is awesome and requires silken tofu.

Fettucine Alfredo from Q&E Vegan Comfort Food

all sorts of frittata's - there's a broccoli frittata in Q&E Vegan Celebration and here's a recipe for a Papa Chorizo Frittata (also in Q&E Vegan Celebrations) http://veganguineapig.blogspot.com/2008 ... ecipe.html

I add a half a box to my morning smoothie. I go through 4 - 5 boxes a week.

+1. I use pine nut cream to top baked pasta casseroles. Also layer polenta, a good tomato sauce and then pine nut cream and bake it for 45 minutes.