Best Creamy Tofu Savory Sauce Recipes
CREAMY TOFU SAUCE RECIPE
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh...
Provided by Chichi Wang
Categories Condiments and Sauces Dressings and Vinaigrettes Condiment Sauce
Time 10m
Number Of Ingredients 4
Steps:
- Fill saucepan with water and bring to vigorous boil over high heat. Add tofu and cook for 2 minutes. With slotted spoon, remove tofu to colander. When cool enough to handle, squeeze out some moisture. It is fine to mash up tofu a bit while doing so.
- Place tofu in food processor or blender and process until smooth. Scrape down sides of bowl, add miso, mix until smooth. Season with salt and mirin and pulse again until creamy. Scrape down sides of bowl as necessary.
- Transfer to glass jar, cover with tight-fitting lid, and store in refrigerator for up to 3 days.
Nutrition Facts : Calories 20 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 94 mg, Sugar 0 g, Fat 1 g, ServingSize makes about 1 cup, UnsaturatedFat 0 g
TOFU ' CREAMY' PASTA SAUCE
This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists.
Provided by Houmous Monster
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
- Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
- When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
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