Using Tofu… in Chocolate Mousse

After throwing away a pack of expired tofu I swore I’d figure out how to cook the stuff… And have it be edible.  I toyed with making tofu scrambles in college, but they always turned out bland, mushy and not very interesting.  Since then, I never quite figured out how to cook tofu.

My Tofu Cooking Failures:

  1. I don’t like firm tofu and silken tofu turns to mush easily
  2. Tofu is pretty bland
  3. Comes in big packages and I can’t eat that much bland tofu at once
  4. Stir-frys are lame (plus they result in tofu-mush)

My remedy for my tofu ineptitude was to ask one of my vegetarian coworkers. I figure that since he eats a lot of tofu, he must know how to cook it.  And ta-da… Since then, I’ve made three things with tofu.

  1. Ma po tofu. I cheated on this one. I used a sauce packet and added silken tofu, ground beef and chopped onions, garlic and chili oil.  Tasty!
  2. Shirataki noodles, tofu & veggies in a chili beef broth.  Homemade beef broth, chili oil, shirataki noodles and silken tofu boiling together in a pot for an hour so that beef-y taste seeps into the noodles and tofu. The veggies go in last minute so they don’t end up as mushy stewed lumps.
  3. Chocolate mousse. Equal parts by weight of silken tofu and melted chocolate blended and cooled in the fridge. It was very dense and chocolatey. Tasty with bananas! I’m going to try to integrate that into a cake or with other fruit.

I have one package of silken tofu left and one package of ‘multi-purpose’ tofu. I’m thinking of a cheesecake for the silken tofu and an eggplant-tofu dish with ‘fragrant sauce’ for the regular tofu.

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