'Asian Tofu' on Serious Eats
A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu.
Tofu and pork are good friends, especially in Korean cuisine. Tofu with Kimchi and Pork Belly, or dubu kimchi, is an amazing match up of mild tofu, fatty pork belly, and spicy-sour kimchi. Doctored up with a few chiles—powdered and fresh—and a drizzle of sesame oil, this is Korean drinking food at its finest. But you don't have to be knocking back the soju to enjoy Andrea Nguyen's Tofu with Kimchi and Pork Belly from Asian Tofu. It makes for a great anytime meal, quick to assemble, easy to love, and full of a very satisfying array of textures and big tastes.
Known as Shira-ae in Japan, this salad of crisp blanched green beans is dressed with a purée of firm tofu, toasted sesame seeds, umami-packed soy and dashi, and enough sugar to give it a pleasant underlying sweetness.
Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it.