Over the years, tofu converts have told me that soup was their gateway preparation. No wonder: all the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantages in a flavorful bubbling brew.
There are two ways to make tofu soups: The first is to add cubes or slices of tofu after the soup is made. When heated gently, they become a high-protein, mildly flavorful garnish. (See the list on page 138 for ideas about where this works best.) The second way is to feature tofu as a key ingredient. Because tofu soaks up seasonings, it’s perfect for adding heft and texture to soup without changing the flavor much. See page 483 for everything you need to know about buying and preparing tofu. Meanwhile, here are a few other tips specific to soup:
Crumbled, Cubed, or Sliced Tofu Right out of the package, this is the easy way. Firm tofu doesn’t change much; it just absorbs a bit of flavor (and gets warm, of course). If you handle them carefully, softer tofus swell considerably and firm up a bit.
Baked Firm Tofu, Cubed or Sliced Baking draws a lot of moisture out of the tofu so it can absorb more flavor from the soup. The time in the oven also intensifies the flavor of tofu, like roasted soy nuts.
Frozen Firm Tofu, Crumbled, Cubed, or Sliced With its porous texture and lower moisture content, frozen tofu absorbs flavor from the soup quicker than other forms. Plan ahead, though, because tofu needs a day or so in the freezer, and a couple of hours to thaw on the counter (or overnight in the fridge) before it’s easy to cut. Before using, put the whole block in a shallow bowl and press down with your palm to squeeze out excess water, then pat it dry.
Fried Thinly Sliced Firm Tofu Whether you oven-fry the slices or panfry them, the results are crisp, nutty wafers that are like super-nutritious croutons.
Silken (or Soft) Tofu When the soup features crunchy ingredients, like Kimchi Soup with Tofu, the creamy texture of silken tofu is a nice foil. In this case, the tofu also helps balance the heat of the spicy cabbage. You can first whisk the tofu until smooth, then stir it in as a creamy addition, or add it as cubes or small pieces.
Tofu Skins Like pasta, this pleasantly chewy form of bean curd comes in both dried and fresh forms. In soup they’re like a cross between noodles and eggs. Cut them into strips before adding to the soup.
Miso This adds wonderful flavor and texture to soup. Feel free to use whatever miso you might have in your refrigerator, but be mindful of this golden rule: Once you’ve added the miso, don’t bring the soup to a boil; it will negatively impact its flavor and health benefits.