Cooking with Tofu

Learn how to use tofu 2 ways, using soft tofu, and extra firm.
Learn the differences between them and what the benefits are.

Chocolate Pudding
Makes 4 to 6 servings
1/4 cup sugar or monk fruit
1 pound silken tofu
½ cup cocoa powder
1 teaspoon vanilla extract
1½teaspoons ground cinnamon
½ teaspoon chile powder, or more to taste
Chocolate shavings and whip cream
(optional)

Directions

In a small pot, combine sugar with ¾ cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Sesame Tofu
Makes 4 servings
1 lbs extra firm tofu
1/4 cup coconut aminos
1 minced garlic clove
1 teaspoon red pepper flakes
1/4 cup rice vinegar
¼ cup maple syrup
2 teaspoons sesame oil
1/2 tablespoon sesame seeds
1 tablespoon cornstarch
⅓ cup water
2 tablespoons oil of choice
Green onions

Instructions
Press out the tofu and cut into cubes. Add to a large ziplock bag with cornstarch and shake until the tofu is coated in cornstarch.
In a small bowl mix the maple syrup, coconut aminos, garlic and red pepper, rice wine vinegar, sesame oil with a whisk.
Heat pan and add 2 tablespoons oil of choice. Add the tofu and brown on all sides.
Add sauce and mix together. Wait till sauce thickens, about 2 minutes.
Season with sesame seeds and chopped green onions