Tuesday, February 23, 2010

Feb 23, 2010: Tofu Tuesday Silky Smooth

Welcome to the third edition of Tofu Tuesday!

Today's tofu of choice is silken tofu, which is sometimes referred to as Japanese style tofu.

Silken tofu is a soft, custard-like tofu that is often used in soups. Also, some vegetarians use mashed silken tofu as a replacement for mayo or sour cream.

For today, I'm improvising a soup using silken tofu. No recipe just flying by the seat of my pants. I do that sometimes since I am a wild and crazy guy. lol!

Started with homemade chicken broth and vegetables. Nappa cabbage, frozen peas and frozen corn, plus sliced green onions for added flavor.

Bring it all to a boil and add cubed tofu.

Earlier I had mixed some cold cooked rice with a little salt and sesame seed oil.

Baked in a 350F oven for 30 minutes. I'm trying to make sizzling rice soup without having to deep fry the rice.

The rice came out dried, but will it sizzle when added to the soup?

No. No sizzling from the rice, but the rice rehydrated in the soup and added a little nuttiness.
The silken tofu gave a pleasant smooth bite to the soup. A nice contrast to the rest of the soup.
Hurray for improvising! :-)

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