I do dinner in 2 minutes with this versatile ingredient

When I tell people that I can make my favorite recipe in less than two minutes, they rarely believe it. There is no secret, just a modest ingredient: silk tofu. Seidentofu soft and shaky with a subtly sweet soybean taste and is a versatile ingredient that takes on the taste of a sauce or a spice. It is just a member of a larger soybean -curd family that includes tofu skin, tofu puffs and solid tofu -all varieties that I hold in the back of my refrigerator or freezer. But luxurious, silk tofu is everything I need to bring my favorite dishes together immediately.

A few years ago I regularly reached to Seidentofu when I moved to New York. I had often eaten a silk tofu Miso soup And Mapo TofuBut I never thought that it could occur as the main component of a complete meal. All of this changed one night when my roommates and I, hunger from a night that hiked through the city, discovered a silk tofu in the 24-hour bodega of our neighborhood. I immediately thought of the refreshingly cold, hearty tofu pudding with chilli sauce that I had eaten in the Manhattan Chinatown Institution Fong on And decided to create something similar.

We went home and I gently dampened the tofu for a few minutes in the microwave and then poured them over With soy sauce and chilli oil. We slowly dig our spoons into the block and enjoyed every creamy, salty bite, and the tofu disappeared in a matter of seconds and left a pool of burgundy soy sauce on the plate.

Since then I have taken the recipe instructions freedom and further shortened the preparation time. Many recipes recommend that you record the texture of the tofu before integrating wild, steaming, steaming or even microving Seidentofu in a recipe. However, I have not found any difference, so I prefer to take this step. I just open the pack of tofu, drain the excess liquid and braid the tofu on a plate. Then I pour a soy sauce -base dressing over it and eat it cold.

The ingredients for the dressing I use are straightforward. I whisk a few pantry base foods – So years of sauce, sesame oil, sugar, white pepper and a splash of black vinegar – and add a few cut spring onions and then pour it over the silk tofu. And just like that, I can get in the evening dinner in two minutes.

The tofu is luxurious creamy and wonderfully spoonful, almost like a hearty pudding. The quick preparation always contradicts how delicious the dish is, which is why I do it at least once a week.

This quick, simple method for preparing Seidentofu there is many other hearty purposes for the ingredient. It is the star of Mapo TofuPresent Surnabu Jigae (Soft tofu stew) and Miso soup-Be recipes I can eat every weekday. I also slip it into creamy bases, such as Corn soup or Curry with seafoodTo give my meals a thrust on protein. Of course, the sweet soybean taste of silk tofu shines by itself, and I often combine it with a rotating plaster of hot sauces, soy sauces and chilli oils.

Its versatility does not stop with hearty cooking. Silk tofu also works well in desserts. To create Douhua, or Tofu puddingI immerse a silk tofu in a pool of brown sugar syrup. It works as a replacement for dairy products in vegan desserts, such as Key cake And chocolate mousse, and as soon as it is mixed with sweeteners and other ingredients, its smooth, creamy consistency really stands up. I even threw it into a smoothie for a protein thrust.

Regardless of whether it is the basis of my fastest meal or the secret ingredient in a dessert, Seidentofu has added a little shaky joy to my meals. I recommend snapping a few blocks for your refrigerator – you could be surprised at how often you turn out to be useful.