The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
Jiigae is a spicy Korean stew that’s served in an earthenware pot, so that it still bubbles wonderfully on the table.
Agedashi tofu is fried tofu served in a dashi-based broth. The nice thing about this is that part of the crispy layer of the tofu gets a little soggy, and part stays crunchy.
I don’t make them very often anymore because I’m lazy, but dumplings remain the ultimate Asian snack.
Layer your porridge with cream and a handful of these for a special breakfast. I make a big batch of these clusters in advance, and store them in a large jar next to our other breakfast cereals.
