Oh, the versatility of tofu! Whether you’re craving a quick weeknight dinner, a seasonal delight, or some comforting warmth, Japanese tofu recipes have got you covered. From silky smooth to crispy golden, these 18 dishes promise to transform the humble tofu into something extraordinary. Ready to explore the delicious possibilities? Let’s dive into these mouthwatering recipes that cater to every occasion and taste.
Miso Soup with Silken Tofu
Ready to cozy up with a bowl of comfort? This miso soup with silken tofu is your go-to for a quick, nourishing meal that feels like a hug in a bowl. It’s simple, flavorful, and ready in no time.
Ingredients
- For the broth:
- 4 cups water
- 1 tbsp dashi granules
- 3 tbsp white miso paste
- For the soup:
- 1 cup silken tofu, cubed
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
Instructions
- Bring 4 cups of water to a boil in a medium pot over high heat.
- Reduce the heat to low and whisk in 1 tbsp of dashi granules until fully dissolved.
- Add 3 tbsp of white miso paste to the pot, whisking continuously to avoid clumps. Tip: For a smoother broth, dissolve the miso in a little hot water before adding it to the pot.
- Gently add 1 cup of cubed silken tofu to the broth. Tip: Handle the tofu carefully to keep it from breaking apart.
- Let the soup simmer for 2-3 minutes, just until the tofu is heated through. Avoid boiling to keep the tofu silky.
- Divide the soup into bowls and top with sliced green onions and nori strips. Tip: For an extra flavor boost, add a sprinkle of sesame seeds or a dash of soy sauce.
The silken tofu melts in your mouth, contrasting beautifully with the savory, umami-rich broth. Try serving it with a side of steamed rice for a fuller meal that’s both simple and satisfying.
Agedashi Tofu
Oh, you’re in for a treat with this Agedashi Tofu recipe—it’s crispy on the outside, silky on the inside, and drenched in a savory sauce that’ll have you coming back for more.
Ingredients
- For the tofu:
- 1 block (14 oz) firm tofu
- 1/2 cup potato starch
- 2 cups vegetable oil (for frying)
- For the sauce:
- 1 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- For garnish:
- 2 green onions, thinly sliced
- 1 tbsp grated daikon radish
- 1/2 tsp grated ginger
Instructions
- Wrap the tofu block in paper towels and place a weight on top to press out excess water for 30 minutes.
- Cut the pressed tofu into 1-inch cubes.
- Heat the vegetable oil in a deep fryer or large pot to 350°F.
- Coat each tofu cube lightly in potato starch, shaking off any excess.
- Fry the tofu cubes in batches until golden brown, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure even frying.
- Remove the tofu with a slotted spoon and drain on paper towels.
- In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 2 minutes.
- Place the fried tofu in a serving dish and pour the hot sauce over it just before serving. Tip: The sauce is best served hot to keep the tofu crispy.
- Garnish with green onions, grated daikon, and ginger. Tip: The grated daikon adds a refreshing contrast to the rich tofu.
What makes this dish stand out is the contrast between the crispy exterior and the melt-in-your-mouth tofu inside, all brought together by the umami-packed sauce. Serve it as a starter or alongside a bowl of steamed rice for a simple yet satisfying meal.
Tofu Teriyaki
Very few dishes strike the perfect balance between healthy and delicious like Tofu Teriyaki. You’ll love how the crispy tofu soaks up the sweet and savory teriyaki sauce, making every bite irresistible.
Ingredients
- For the tofu:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1/2 cup water
- 1 tbsp cornstarch
Instructions
- Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
- Toss the tofu cubes with 2 tbsp cornstarch until evenly coated.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even crisping.
- While the tofu cooks, whisk together soy sauce, honey, rice vinegar, garlic, ginger, water, and 1 tbsp cornstarch in a small bowl to make the teriyaki sauce.
- Reduce the heat to medium and pour the teriyaki sauce over the tofu. Stir gently and cook for 2-3 minutes until the sauce thickens and coats the tofu. Tip: Keep stirring to prevent the sauce from burning.
- Remove from heat and let it sit for a minute to allow the flavors to meld. Tip: The sauce will thicken more as it cools.
Just imagine the crispy tofu pieces glazed with that glossy teriyaki sauce—it’s a texture and flavor dream. Serve it over steamed rice with a sprinkle of sesame seeds for an extra crunch.
Japanese Tofu Salad
Vibrant and refreshing, this Japanese Tofu Salad is your go-to for a light yet satisfying meal. You’ll love how the creamy tofu pairs with the crisp veggies, all tossed in a tangy dressing that’s bursting with flavor.
Ingredients
- For the salad:
- 1 block (14 oz) silken tofu, drained and cubed
- 2 cups mixed greens
- 1 cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded carrots
- For the dressing:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp grated ginger
Instructions
- Gently pat the tofu dry with paper towels to remove excess moisture. Tip: Handling the tofu carefully prevents it from breaking apart.
- In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and shredded carrots.
- Add the cubed tofu to the bowl with the vegetables.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined. Tip: Adjust the honey to your liking for a perfect balance of sweet and tangy.
- Drizzle the dressing over the salad and tofu, then toss gently to coat. Tip: Use a light hand when tossing to keep the tofu intact.
- Serve immediately, or chill in the refrigerator for 10 minutes to let the flavors meld together.
Zesty and light, this salad offers a delightful contrast of textures from the creamy tofu to the crunchy veggies. Try serving it with a sprinkle of sesame seeds on top for an extra nutty flavor.
Tofu Katsu
Alright, let’s dive into making Tofu Katsu, a crispy, satisfying twist on the classic Japanese dish that’s perfect for when you’re craving something crunchy yet meat-free.
Ingredients
- For the tofu:
- 1 block (14 oz) firm tofu
- 1 cup water
- 1 tbsp salt
- For the crust:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- For frying:
- 1 cup vegetable oil
Instructions
- Press the tofu to remove excess water: Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and let it sit for 30 minutes.
- Cut the pressed tofu into 1/2-inch thick slices.
- Bring 1 cup water to a boil in a small pot, add 1 tbsp salt, and blanch the tofu slices for 1 minute to firm them up. Drain and pat dry.
- Heat 1 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F.
- Dredge each tofu slice in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Fry the coated tofu slices in hot oil for 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
- Let the tofu katsu rest for a minute before slicing to keep the crust intact.
Lightly crispy on the outside with a tender, juicy inside, this tofu katsu is a delightful contrast of textures. Serve it sliced over a bed of steamed rice with a side of tonkatsu sauce for dipping, or get creative by layering it in a sandwich with shredded cabbage and mayo.
Mapo Tofu Japanese Style
Just when you thought Mapo Tofu couldn’t get any better, here comes the Japanese version, blending the fiery Sichuan classic with subtle, umami-rich twists. It’s a comforting bowl that’s surprisingly easy to whip up on a weeknight.
Ingredients
- For the tofu:
- 1 block (14 oz) silken tofu, cut into 1-inch cubes
- For the sauce:
- 1 tbsp sesame oil
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup dashi stock
- For the topping:
- 2 green onions, thinly sliced
- 1 tsp grated ginger
Instructions
- Heat sesame oil in a pan over medium heat until shimmering, about 1 minute.
- Add miso paste, soy sauce, and sugar to the pan. Stir constantly for 2 minutes to blend the flavors.
- Pour in dashi stock, bring to a simmer, and let it cook for 3 minutes to slightly thicken.
- Gently add tofu cubes to the sauce. Simmer on low heat for 5 minutes, stirring occasionally to coat the tofu without breaking it.
- Sprinkle green onions and grated ginger over the top. Cover and let sit for 2 minutes off the heat to let the flavors meld.
The tofu should be silky and the sauce rich with a balance of salty and sweet. Try serving it over steamed rice with a sprinkle of sesame seeds for extra crunch.
Tofu and Vegetable Stir Fry
Hey, you know those nights when you want something tasty but don’t want to spend hours in the kitchen? This tofu and vegetable stir fry is your answer. It’s quick, packed with flavor, and totally customizable based on what veggies you have on hand.
Ingredients
- For the stir fry:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 2 cups mixed vegetables (bell peppers, broccoli, carrots), sliced
- 2 cloves garlic, minced
- For the sauce:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp ginger, grated
Instructions
- Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water, helping it crisp up better.
- Remove the tofu from the pan and set aside. In the same pan, add the remaining 1 tbsp of vegetable oil.
- Add the minced garlic and sauté for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
- Add the mixed vegetables to the pan. Stir fry for 5-7 minutes until they’re just tender but still crisp.
- While the vegetables cook, whisk together the soy sauce, sesame oil, honey, and grated ginger in a small bowl.
- Return the tofu to the pan with the vegetables. Pour the sauce over everything and stir to coat evenly. Cook for another 2 minutes until everything is heated through. Tip: If the sauce is too thick, a splash of water can thin it out.
This stir fry is all about the contrast—crispy tofu, crunchy vegetables, and a sauce that’s sweet, salty, and a little bit spicy. Serve it over rice or noodles, or even wrap it in lettuce leaves for a low-carb option.
Cold Tofu with Soy Sauce and Ginger
Perfect for those sweltering summer days when you can’t bear to turn on the stove, this dish is as refreshing as it is simple. You’ll love how the cool tofu pairs with the zingy ginger and savory soy sauce.
Ingredients
- For the tofu:
- 1 block (14 oz) silken tofu, chilled
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 1 tsp sesame oil
- For garnish:
- 1 green onion, thinly sliced
- 1 tsp sesame seeds
Instructions
- Carefully remove the chilled tofu from its package and drain any excess water.
- Place the tofu on a serving plate. Using a sharp knife, slice it into 1-inch cubes directly on the plate for minimal mess.
- In a small bowl, whisk together the soy sauce, grated ginger, and sesame oil until well combined.
- Drizzle the sauce evenly over the tofu cubes, ensuring each piece gets a bit of flavor.
- Sprinkle the sliced green onion and sesame seeds on top for a fresh crunch and nutty finish.
- Let the dish sit for 5 minutes before serving to allow the flavors to meld together slightly.
Fluffy and delicate, the tofu practically melts in your mouth, while the ginger adds a spicy kick that wakes up your taste buds. Try serving it alongside a crisp cucumber salad for a complete, cooling meal.
Tofu Dengaku
So, you’re looking for a dish that’s both simple and packed with flavor? Tofu Dengaku is your go-to. It’s a Japanese classic that’s all about the perfect balance of sweet and savory, with a texture that’s just right.
Ingredients
- For the tofu:
- 1 block (14 oz) firm tofu
- 1 tbsp vegetable oil
- For the dengaku sauce:
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp water
- For garnish:
- 1 tsp sesame seeds
- 1 green onion, thinly sliced
Instructions
- Preheat your oven to 375°F (190°C). This ensures even cooking and a nice crust on the tofu.
- Wrap the tofu block in paper towels and press gently to remove excess water. This step is crucial for a firmer texture.
- Cut the tofu into 1-inch thick slices. Uniform slices mean even cooking.
- Brush each slice lightly with vegetable oil and place on a baking sheet. The oil helps achieve a golden color.
- Bake for 20 minutes, then flip the slices and bake for another 10 minutes. This ensures both sides are perfectly cooked.
- While the tofu bakes, mix the miso paste, mirin, sugar, and water in a small saucepan over low heat. Stir until smooth. This creates a glossy, flavorful sauce.
- Brush the sauce over the baked tofu slices. Be generous for maximum flavor.
- Broil for 2-3 minutes until the sauce bubbles and caramelizes slightly. Watch closely to prevent burning.
- Sprinkle with sesame seeds and green onion before serving. These add a nice crunch and freshness.
You’ll love the creamy inside and slightly crispy outside of the tofu, paired with the rich, umami sauce. Try serving it over steamed rice for a complete meal.
Tofu Udon Soup
Ready to cozy up with a bowl of something warm and comforting? This tofu udon soup is your go-to for a quick, nourishing meal that feels like a hug from the inside out.
Ingredients
- For the broth: 4 cups vegetable broth, 1 tbsp soy sauce, 1 tsp grated ginger
- For the soup: 7 oz udon noodles, 1 cup sliced shiitake mushrooms, 1 cup cubed firm tofu, 2 cups baby spinach
- For garnish: 2 sliced green onions, 1 tbsp sesame seeds
Instructions
- In a large pot, bring the vegetable broth to a boil over medium-high heat.
- Add the soy sauce and grated ginger to the broth, stirring to combine. Let it simmer for 5 minutes to infuse the flavors.
- While the broth simmers, cook the udon noodles according to package instructions, then drain and set aside.
- Add the shiitake mushrooms and tofu to the broth. Cook for 3 minutes, or until the mushrooms are tender.
- Stir in the baby spinach and cook for another minute, just until the spinach wilts.
- Divide the cooked udon noodles between two bowls. Ladle the hot broth and vegetables over the noodles.
- Garnish each bowl with sliced green onions and a sprinkle of sesame seeds before serving.
This soup is a delightful mix of chewy noodles, soft tofu, and earthy mushrooms, all swimming in a savory, ginger-infused broth. Try adding a drizzle of chili oil for an extra kick!
Grilled Tofu Skewers
Ready to shake up your grilling game? These grilled tofu skewers are a breeze to make and packed with flavor. Perfect for those warm summer nights when you’re craving something light yet satisfying.
Ingredients
- For the marinade:
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- For the skewers:
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
Instructions
- In a bowl, whisk together soy sauce, maple syrup, olive oil, minced garlic, and smoked paprika to make the marinade.
- Add tofu cubes to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill to medium-high heat, about 375°F to 400°F.
- Thread marinated tofu, red bell pepper pieces, and zucchini rounds onto skewers alternately.
- Grill skewers for about 3-4 minutes on each side, or until you see nice grill marks and the vegetables are tender.
- Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Tip: Don’t overcrowd the skewers; leave a little space between each piece for even cooking.
- Tip: Brush any remaining marinade onto the skewers during the first few minutes of grilling for extra flavor.
Mmm, these skewers come off the grill with a smoky-sweet aroma and a perfect char. The tofu is wonderfully chewy, while the veggies add a fresh crunch. Serve them over a bed of quinoa or with a side of tangy peanut sauce for dipping.
Tofu and Eggplant Miso Stew
Oh, you’re going to love this cozy bowl of Tofu and Eggplant Miso Stew. It’s the perfect blend of savory and sweet, with a hint of umami that’ll make your taste buds dance.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 medium eggplant, cubed
- 1 block firm tofu, cubed
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sugar
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add cubed eggplant and tofu. Cook until eggplant is slightly softened, about 5 minutes, stirring occasionally.
- Pour in vegetable broth. Bring to a simmer, then reduce heat to low. Let it cook for 10 minutes.
- In a small bowl, whisk together miso paste, soy sauce, and sugar until smooth. Tip: Dissolving miso paste in a little warm broth first prevents clumping.
- Stir the miso mixture into the pot. Simmer for another 5 minutes, ensuring it doesn’t boil to preserve the miso’s flavor.
- Garnish with green onions and sesame seeds before serving. Tip: Toasting the sesame seeds lightly before garnishing adds a nutty flavor.
Best enjoyed hot, this stew has a silky texture with chunks of tender eggplant and tofu. Serve it over a bowl of steamed rice or with a side of crusty bread to soak up all the delicious broth.
Japanese Tofu Curry
Unbelievably easy to whip up, this Japanese Tofu Curry is your next weeknight savior. You’ll love how the creamy curry and soft tofu come together for a comforting meal.
Ingredients
- For the curry:
- 1 block (14 oz) firm tofu, cubed
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 carrots, sliced into rounds
- 2 potatoes, cubed
- 3 cups water
- 1 package (3.5 oz) Japanese curry roux
- For serving:
- 2 cups cooked white rice
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the carrots and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, or until the vegetables are tender.
- Break the curry roux into pieces and add them to the pot. Stir until the roux is completely dissolved and the sauce thickens, about 5 minutes.
- Gently add the cubed tofu to the curry. Simmer for another 5 minutes to heat the tofu through.
- Serve the curry hot over cooked white rice.
Delightfully creamy with a hint of sweetness, this curry pairs perfectly with the soft tofu. Try topping it with a sprinkle of green onions for an extra burst of flavor.
Tofu and Mushroom Hot Pot
Zesty and comforting, this Tofu and Mushroom Hot Pot is your go-to for a cozy night in. You’ll love how the flavors meld together, creating a dish that’s both hearty and light.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the hot pot:
- 1 block (14 oz) firm tofu, cubed
- 2 cups sliced mushrooms
- 1 cup sliced carrots
- 2 green onions, sliced
- 1 tbsp minced garlic
Instructions
- In a large pot, heat the sesame oil over medium heat until shimmering, about 1 minute.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the vegetable broth and soy sauce, then bring to a gentle boil.
- Add the sliced carrots to the pot and simmer for 5 minutes, or until slightly tender.
- Gently add the cubed tofu and sliced mushrooms, simmering for another 10 minutes.
- Stir in the sliced green onions just before serving to keep them crisp.
Tip: For a richer flavor, let the hot pot sit for 5 minutes off the heat before serving. Tip: If you prefer a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 2 minutes of cooking. Tip: Serve with a side of steamed rice to soak up all the delicious broth.
Tender tofu and earthy mushrooms make this hot pot a comforting meal. Try topping it with a sprinkle of sesame seeds for an extra crunch.
Scrambled Tofu with Vegetables
Zesty and vibrant, this scrambled tofu with vegetables is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. You’ll love how easily it comes together, making it perfect for busy mornings or lazy dinners.
Ingredients
- For the tofu scramble:
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For the vegetables:
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1/2 cup onion, diced
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add the crumbled tofu to the skillet. Cook for 5 minutes, stirring occasionally.
- Sprinkle turmeric, garlic powder, and salt over the tofu. Stir well to combine. Tip: The turmeric not only adds flavor but also gives the tofu a beautiful golden color.
- Add the diced onions and bell peppers to the skillet. Cook for another 5 minutes, until the vegetables start to soften.
- Stir in the chopped spinach and cook for 2 minutes, just until wilted. Tip: Adding the spinach last keeps it vibrant and prevents it from getting too soggy.
- Remove from heat and let it sit for a minute before serving. Tip: Letting it rest allows the flavors to meld together beautifully.
Rich in texture and bursting with flavors, this scrambled tofu is wonderfully versatile. Serve it wrapped in a warm tortilla or over toast for a satisfying meal any time of the day.
Tofu and Seaweed Salad
Brighten up your meal with this refreshing Tofu and Seaweed Salad, a perfect blend of textures and flavors that’s surprisingly simple to whip up. You’ll love how the creamy tofu pairs with the crisp seaweed, making it a go-to dish for those looking for something light yet satisfying.
Ingredients
- For the salad:
- 1 block (14 oz) firm tofu, drained and cubed
- 2 cups mixed seaweed, rehydrated
- 1 cucumber, thinly sliced
- 2 green onions, chopped
- For the dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
Instructions
- Press the tofu between paper towels for 15 minutes to remove excess water, then cut into 1-inch cubes.
- In a large bowl, combine the rehydrated seaweed, sliced cucumber, and chopped green onions.
- Gently fold in the tofu cubes to avoid breaking them.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until the sugar dissolves.
- Pour the dressing over the salad and toss lightly to coat all ingredients evenly.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
One bite and you’ll notice the creamy tofu contrasts beautifully with the crunchy seaweed and cucumber. Serve it chilled for a refreshing summer dish or alongside grilled fish for a more substantial meal.
Sweet Tofu Dessert
Alright, let’s dive into making this Sweet Tofu Dessert that’s as easy to whip up as it is delicious. You’re going to love how simple ingredients transform into something so creamy and satisfying.
Ingredients
- For the tofu mixture:
- 1 block (14 oz) silken tofu
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup fresh berries (your choice)
- 1 tbsp chopped nuts (optional)
Instructions
- Drain the silken tofu and pat it dry with a paper towel to remove excess moisture.
- In a blender, combine the tofu, maple syrup, and vanilla extract. Blend until smooth, about 1 minute. Tip: For an extra smooth texture, scrape down the sides of the blender halfway through.
- Pour the mixture into serving bowls and chill in the refrigerator for at least 30 minutes to set. Tip: Cover the bowls with plastic wrap to prevent a skin from forming on the surface.
- Before serving, top with fresh berries and chopped nuts if using. Tip: For a burst of flavor, drizzle a little extra maple syrup over the top.
Blending the tofu gives this dessert an incredibly smooth texture, while the maple syrup adds just the right amount of sweetness. Serve it chilled for a refreshing treat, or layer it with granola for a quick parfait.
Tofu and Avocado Sushi Rolls
Wondering how to jazz up your sushi game without raw fish? These tofu and avocado sushi rolls are your answer. They’re fresh, easy to make, and packed with flavor.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 1/2 block firm tofu, pressed and sliced into strips
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- 2 sheets nori
- For serving:
- Soy sauce, for dipping
- Pickled ginger, optional
- Wasabi, optional
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
- Spread the cooked rice on a tray. Drizzle the vinegar mixture over and fold gently to season. Let it cool to room temperature.
- Place a nori sheet on a bamboo mat. Spread half the rice evenly, leaving a 1-inch border at the top.
- Arrange tofu, avocado, and cucumber strips horizontally in the center of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with the second nori sheet.
- Use a sharp knife to slice each roll into 6 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- Serve with soy sauce, pickled ginger, and wasabi on the side.
Avocado adds a creamy texture that pairs perfectly with the firm tofu. Try serving these rolls with a sprinkle of sesame seeds for extra crunch.
Conclusion
Unlock the versatility of tofu with these 18 delicious Japanese recipes perfect for any occasion! Whether you’re a tofu enthusiast or new to this protein-packed ingredient, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the inspiration with fellow foodies on Pinterest!
