Though I’d never say no to a tofu nugget, not all tofu needs to be crispy. Softer varieties especially lend themselves to gentle preparations. Steaming or blanching is a classic way of boosting tofu’s mild flavor and embracing its custardy texture. The humble microwave accomplishes a similar feat with fewer dishes. Nuking a block expels some of the water content—that’s why many people microwave firm tofu as an alternative to pressing—and primes it for seasoning. In this few-minutes recipe featuring silken tofu, that’s as simple as butter and soy sauce. Use European-style butter for its higher fat content; I like Kerrygold’s grassy flavor and yellow hue. And avoid any soy sauce labeled as low-sodium or light—you want something robust to complement silken tofu’s modesty. If you only have either cilantro or scallions, don’t let that stop you from making this comforting dish. To turn into a meal, serve with something starchy like bread, noodles, or rice.
Recipe information
Yield
2–4 Servings
Ingredients
Preparation
Step 1
Scoop one 16-oz. package silken tofu into a microwave-safe bowl. Try to keep it intact, but don’t worry if it breaks into a few pieces. Microwave on high until hot, about 3 minutes. Using a large spoon or small plate to hold back tofu, pour off liquid in bowl into sink. (You can also scoop out liquid with a large spoon; don’t worry about getting every last drop.)
Step 2
Top tofu with 2 Tbsp. salted European-style butter, thinly sliced, and microwave until butter is melted, about 30 seconds. Drizzle with 1 Tbsp. soy sauce (not low-sodium), then top with cilantro leaves with tender stems and/or thinly sliced scallions and season with freshly ground pepper if desired.
