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Answers: i bought 2 blocks of silken tofu to make miso soup. the tofu didnt come out right-it was mushy. i'm assuming i didnt press the water out long enough. so anyhow, i dont want to use the second block for miso soup again. what other ways can i make it?
btw, i dont want to use it for pies and smoothies, etc...i want to use it for Japanese cooking.

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I put it in my hot and sour soup. I'm giving you the whole recipe, but I don't put in the meat or the bamboo shoots. It's really good!

4-6 ounces crimini (or your favorite) mushrooms
4 ounces pork or chicken
8 ounce pkg silken tofu
1/3 cup sliced bamboo shoots, drained
21/2 cups beef broth or stock (chicken broth if you put in the meat)
1 Tablespoon chinese rice wine or dry sherry
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
salt and ground white pepper (I use fresh ground black)
1 Tablespoon cornstarch
1 lightly beaten egg
scallions or chives

Thinly shred the mushrooms, meat and bamboo shoots. Bring stock to a rolling boil and add the shredded ingredients. Bring back to a boil and boil one minute. Add cubed tofu. Return to a boil. Mix remaining liquids with the cornstarch and add to soup. Return to boil. Add egg slowly to pot stirring gently in a circular direction with a fork. Soup is done when egg is cooked. serve with chives or scallions on top.

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You don't use silken tofu for anything other than puddings, smoothies, and soft textured foods. If you want to make miso soup, you need firm tofu. If you want to slice and cook it as if it was a piece of meat, you need extra firm tofu. Once trick people use is to freeze and then thaw extra firm tofu before cooking to give it a chewier, meatier texture.

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Agedashi-esque Tofu

Submitted by: smac

Rated: 4 out of 5 by 58 members

Prep Time: 10 Minutes
Cook Time: 5 Minutes Ready In: 15 Minutes
Yields: 2 servings

"Tofu is coated with cornstarch and then deep-fried. It's served with green onions and hoisin sauce. Use any dipping sauce you prefer."

INGREDIENTS:
1 (12 ounce) package extra
firm tofu
3 tablespoons cornstarch oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

DIRECTIONS:
1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

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