A friend had given me a block of firm, silken tofu a while ago and I finally figured out what to do with it. Working with silken tofu is a little different that working with regular tofu. Silken tofu often comes in an aseptic box which does not require refrigeration. In typical packaging, it would be completely mashed up - it's that soft. Regular tofu can handle a little more manipulation in the pan. Silken tofu is often pureed as a substitute for cream or cream cheese in a recipe.
|Silken Tofu drying on paper towel|
I decided on a green Thai curry because I wanted to inject lots of flavour. I'll be honest - tofu is very bland, if not flavourless, on its own. I purchased a package of green curry paste and went from there. Actually, I just followed the recipe on the back of the package (with a few substitutions) and it turned out pretty great! It is a spicy dish though, not for the heat timid. It was a package of Asian Home Gourmet Thai Green Curry spice paste. No preservatives and very easy to use. It's a product from Australia that is readily available at supermarkets here (I purchased this one at YIG) I rarely make my own green curry paste - lots of steps and I probably wouldn't use it all at once anyway. These pastes are a great base for your own dishes.
I enjoyed this dish with a lentil curry as part of a vegetarian meal.
Note: be sure to be very gentle when cutting up the tofu, it will break apart very easily. I just substituted the tofu for the meat in the recipe. Browning it will add some texture and extra flavour also.
|The tofu with some added red pepper and broccoli stems, jasmine rice and curry channa dahl.|