Short of eating it raw, how do you use up half a block of tofu?
We all have our own regular refrigerator and pantry dregs—the things that linger and linger while we cook everything else. And about once a week, I find myself in the position of having purchased and drained a block of tofu, used half, and then been left with the other half—and while I have a standard rotation of go-to recipes, I asked the Hotline: Short of just eating it raw (c'mon, tofu lovers, we've all done it), what should I do with half a block of tofu?
HalfPint recommended crumbling and scrambling firm tofu with some onions, garlic, curry powder, and salt. For silken tofu, warm it by covering with hot water for 5 minutes, then drain it gently, splash on some soy sauce, and top with thinly sliced green onions and bonito flakes.
Many suggested cubing tofu and adding it to soups—like miso, hot and sour, or kimchi soup.
Someone suggested I layer it onto banh mi-inspired sandwiches.
Nancy shared that she purées silken tofu to use in smoothies or as an egg replacement.
Marinate and stir-fry tofu to add protein to fried rice or tacos.
"Tofu salad with rice wine vinegar or miso dressing, scallions, and bonito flakes!" advised Ali. She says sesame seeds make a good addition.
Puréed silk tofu makes for a creamy vegan Caesar salad dressing, according to matthewcarberry.
Micki isn't vegan, but said that silken tofu, when puréed, can make a rich, mousse-like chocolate pudding.
And if you can't get to it for a couple of days, just store it submerged in water, said cv.
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).