Tofu Tales: A Collection of Recipes from Bon Appétit Chefs for AAPI Heritage Month

TOFU TALES

A Collection of Recipes from Bon Appétit Chefs for AAPI Heritage Month

TELLING TOFU TALES

Every recipe contains a story, held together by long-held cultural traditions, inspiration sparked by a new idea or ingredient, and countless memories of meals shared together with loved ones. To celebrate Asian American and Pacific Islander Heritage Month, we at Bon Appétit Management Company are excited to share Tofu Tales: A Collection of Recipes from Bon Appétit Chefs for AAPI Heritage Month.

This digital cookbook amplifies the creativity and skill of our chefs while shining a light on the stunning versatility of tofu, a humble yet powerful ingredient that has stood the test of time across a range of Asian cuisines. This cookbook has it all — there are savory dishes like Filipino Tofu Sisig, Chinese BBQ Tofu with Udon Noodles, or Korean Tofu Patties, as well as new inventions like Eggless Egg Salad, and sweet desserts like Ginger Syrup Taho, plus many more.

We invite you to explore the many exciting ways our chefs let tofu shine through traditional classics and modern takes. These recipes, like tofu itself, are rich with history and personal stories, and are a testament to the incredible innovation and talent of our culinarians who identify as members of the Asian American and Pacific Islander community.

EGGLESS EGG SALAD

ThisrecipebyExecutiveChefMikeKurotobiisagreatalternativeto traditionaleggsalad.Madewithtofuandaquafaba mayonnaise,itisalsoentirelyvegan.

Makes6servings

Aquafaba Mayonnaise Ingredients

2 teaspoons garbanzo beans, drained (save liquid, it’s the aquafaba!)

2 tablespoons aquafaba

3/4 teaspoon Dijon mustard

1/8 teaspoon garlic clove

1/4 teaspoon lemon juice

2 teaspoons extra virgin olive oil

1/3 cup canola oil

1/2 teaspoon salt

1/8 teaspoon white pepper

Egg Salad Ingredients

1 pound tofu, drained, sliced

lengthwise

1-1/2 tablespoons turmeric, ground

1 tablespoon yellow onion, minced

2-1/2 tablespoons celery, minced

1 tablespoon red pepper, minced

1 tablespoon dill pickle, minced

1 tablespoon Italian parsley, minced

1/4 teaspoon salt

1/8 teaspoon white pepper

First, make the aquafaba mayo by blending garbanzo beans, aquafaba, Dijon mustard, garlic, lemon juice, salt, and pepper until smooth and frothy. Slowly drizzle in oil until smooth and emulsified; set aside.

Lay slices of tofu on a rack over a baking sheet, sprinkle with turmeric and rub with fingers to evenly coat. Turn slices over and repeat, then allow tofu to marinate in turmeric for at least one hour, best overnight.

Mix onion, celery, red pepper, dill pickle, Italian parsley, salt, pepper, and aquafaba mayonnaise in a mixing bowl. With your hands, crumble tofu into medium and large crumbles (about the size of a grape) into the mixing bowl. Gently fold together do not overmix (you want to be able to see some of the white tofu).

AGEDASHI TOFU

Senior Sous Chef Tuyen Le is passionate about food, which shows in her commitment to quality and creativity in her dishes that are inspired by her Vietnamese American heritage.

Makes 8 servings

Dashi Stock Ingredients

(Makes 4 cups)

1/3 ounce konbu

seaweed (kombu)

4-1/2 cups water

1/2 ounce katsuobushi (bonito flakes)

Tofu Ingredients

4 12-ounce tofu blocks

Potato starch for coating

Oil for deep frying

2 cups dashi stock

1/4 cup mirin

1/4 cup soy sauce

1 teaspoon sugar

1/2 teaspoon salt

Garnish with grated ginger, finely sliced scallion, grated daikon, bonito flakes

Serve with jasmine rice

To make the dashi stock, in a large pot add the konbu and water and soak for at least 3 hours. Remove the konbu and bring the dashi to a boil. Turn off the heat and add the katsuobushi. Let this steep for 3-4 minutes then strain dashi.

Drain the tofu and then wrap it in a paper towel and place in a strainer for 30 minutes to remove excess moisture. Cut the tofu blocks into four pieces, dry again with paper towels, then coat with the potato starch.

Heat the oil and deep fry tofu until golden. Remove and drain on paper towels to remove excess oil.

In a small pan heat up the dashi stock, mirin, soy sauce, sugar, and salt. Bring to a boil and dissolve sugar.

Divide the tofu and pour a little of the hot broth over. Garnish with toppings and serve with jasmine rice.

CHAI BOEY TOFU

Mustard Green Stew

This recipe from Senior Sous Chef Tuyen Le combines slow-cooked tofu and crispy roast pork belly with fresh and pickled mustard greens in a spicy, sour sauce.

Makes 24 servings

Ingredients

1/4 cup vegetable or canola oil

1-1/2 cups onion, sliced

4 cloves garlic, minced

2 pounds fried tofu, 1 inch cubes, purchased or pan fried

1 pound Sui Yoke pork, 1 inch cubes

5 quarts water

1 cup pickled mustard greens, drained

12 ounces Chinese mustard greens

12 dried chiles, rehydrated

1 cup tamarind juice

6 plum tomatoes

2 tablespoons dark soy sauce

1/4 cup five spice

1 teaspoon white pepper, ground

Serve with jasmine rice

Heat oil in a large pot, then sauté onion and garlic until soft.

Add the fried tofu and Sui Yoke pork, pour the water into pot, cover, and bring to a boil.Add the pickled mustard greens, Chinese mustard greens, rehydrated chiles, and tamarind juice.

Cover and simmer for 1-1/2 hours, stirring occasionally. Add plum tomatoes, soy sauce, five spice, and white pepper. Cover again and continue to simmer for another 15 minutes.

Serve with jasmine rice.

ARROZ CALDO WITH TOFU

Chef Manager Arwi Odense is originally from Canada. He remembers his mother making this Arroz Caldo for the family to keep everyone warm and full during the harsh winter months.

Makes 4 servings

Ingredients

2 tablespoons rice or grapeseed oil

10 cloves garlic, thinly sliced

3 tablespoons fresh ginger, peeled and minced

14 ounces extra firm tofu, large dice

1 medium yellow onion, small dice

1 cup calrose or glutinous rice

2 cups vegetable stock

1/4 cup soy sauce

1/4 teaspoon sea salt

1/4 teaspoon black pepper, fresh cracked

7-Minute Egg Ingredients

4 eggs

2 tablespoons sherry vinegar

1 tablespoon sugar

3/4 cup soy sauce

Sauteed Mushroom Ingredients

1/4 cup wild mushrooms (cremini, oyster, and enoki)

1 teaspoon oil

Garnish Ingredients

Green onion, chopped

Fried shallots

Calamansi

Chili Oil

Heat a large heavy bottom pot with the oil, then add garlic and ginger and cook until golden brown. Add the diced tofu and fry until golden brown; remove and set aside. Do not clean the pot.

Add the onion and cook for 3-4 minutes. Add rice, stir, and then add vegetable stock. Bring to a boil, cover, and simmer for 30 minutes or until the grains have expanded and broth has thickened. Season with soy sauce, salt, and pepper.

(Arroz Caldo with Tofu, continued)

While simmering, make 7-minute egg. Bring a pan of water to a boil, add egg (in shell), and boil for 7 minutes. Plunge in an ice bath, peel, and marinate it in soy sauce, sugar, and sherry vinegar for 10-15 minutes; set aside.

In a separate pan, sauté the mushrooms in oil until golden brown; set aside.

Once the rice is ready, stir in the tofu and garnish with green onions, fried garlic, chili oil, shallots, and fresh calamansi.

Top with the egg and mushrooms. Serve this family style, or separately.

SOONDUBU GUK WITH CLAM

Sous Chef Henry Ko was inspired by a traditional Korean dish called Haemul Soondubu Jjigae for this dish. He began his culinary journey at age 10, and soon realized that sharing the joys of cooking with loved ones is where his heart truly belongs.

Makes 1 serving

Soondubu Ingredients

2/3 cup water

1/4 ounce kombu seaweed

1 whole onion skin

3 large green onions, whole 4 shitake mushrooms

1 piece napa cabbage leaf

2 pieces white or manilla clams

1/3 cup clam juice

1 teaspoon salt, as needed

4 ounces soondubu (extra soft tofu)

Green Oil Ingredients

(Makes 1 cup)

1 cup vegetable oil or avocado oil

1/3 cup chives, or scallions

10 perilla leaves

1/3 cup cilantro

Make the vegetable stock by boiling water with kombu seaweed, onion skin, green onion, shitake mushroom, and napa cabbage in a large pot. Add clams and clam juice to the vegetable stock, bring to a boil, and cook. Add salt, if needed.

Puree the soondubu in a blender until smooth, then heat up in a microwave for 1 minute.

To make the green oil, heat oil in a small pan. Add chives, perilla leaves, and cilantro and cook for 1-2 minutes. Remove from heat to cool. Blend and strain.

To assemble, use a soup bowl or deeper dish and add the pureed soondubu. Pour the clam soup over it, then drizzle with 1 teaspoon green oil.

TOFU SISIG

Sous Chef Marilou Howe was born and raised in the Philippines. Her Tofu Sisig is a Filipino crispy tofu cooked with sweet soy and an aromatic blend of onions, garlic, peppers, and chiles, garnished with fresh Philippine Lime or calamansi. It’s spicy with a bit of sourness and a hint of sweetness!

Makes 4 servings

Ingredients

1 pound extra firm tofu, small diced

Oil for frying

1 tablespoon shiitake mushrooms, diced

3/4 cup onion, diced

2 teaspoons garlic, minced

1/2 cup red pepper, diced

3 small chiles, deseeded and sliced

1 tablespoon sweet soy

1 tablespoon lime juice

2 tablespoons mayonnaise

1/4 teaspoon salt

1/4 teaspoon pepper

Heat oil in a skillet over medium heat. Add tofu and fry until golden brown, stirring occasionally to brown on all sides. Transfer cooked tofu to a plate to remove excess oil.

Turn heat to medium low and add the mushrooms, onion, garlic, bell pepper, and chilies to the skillet. Cook until the vegetables are just aromatic, but still crisp. Then add the fried tofu, soy sauce, lime juice, and mayonnaise and toss until well blended. Season with salt and pepper, then serve.

VEGAN FRIED TOFU AND MUSHROOM SISIG

Classic Filipino Sisig is made with pork belly and chicken liver cooked with onions, chiles, and calamansi. Director of Culinary Kristine Subido offers a vegan option to this traditionally meat-heavy dish, with fried tofu and king trumpet mushrooms at the center.

Makes 10 Servings

Ingredients

1/2 cup olive oil, divided

6 cups king trumpet mushrooms, small cubes

2 cups shiitake mushrooms, small cubes

18 ounces firm tofu, small cubes

1/4 cup plus 2 tablespoons sherry vinegar

5 pepperoncini peppers, thin rings

1 4-inch piece of fresh ginger, peeled and minced

1/4 cup light soy sauce

3 garlic cloves, minced

2 teaspoons granulated sugar

2 teaspoons Kosher salt

2 Thai red chiles, unseeded and finely chopped

1/2 teaspoon black pepper

2 cups red onion, diced

1/4 cup vegan mayonnaise

1/4 cup fresh lime juice or calamansi juice

3 scallions, thin sliced matchsticks

(Vegan Fried Tofu and Mushroom Sisig, continued)

Heat 2 tablespoons olive oil in a large skillet over high heat. Add king trumpet mushrooms, and cook until browned, stirring occasionally, about 6 minutes. Transfer to a large bowl. Without cleaning the skillet, add 2 tablespoons of the oil and heat over high. Add shiitake mushrooms and cook until softened, stirring occasionally, about 4 minutes. Transfer to bowl with trumpet mushrooms. Without cleaning the skillet, add 2 tablespoons of the oil and heat over high. Add tofu and cook until it is browned with a nice crust on some pieces, about 4 minutes. Transfer to bowl with mushrooms.

Add sherry vinegar, 4 pepperoncini peppers, ginger, soy sauce, garlic, sugar, salt, Thai chiles, black pepper, and 1-3/4 cups of the onion to bowl with mushrooms and tofu; stir to combine.

Wipe skillet clean, add 2 tablespoons of the oil and heat over high. Add mushroom-tofu mixture; cook until mixture starts caramelizing, stirring occasionally, about 3-5 minutes. Remove from heat.

Whisk together mayonnaise and lime juice in a small bowl; drizzle evenly on top of Sisig mixture in skillet. Top with remaining red onions, pepperoncini, and scallions. Stir together while the skillet is still sizzling and enjoy.

SANBEITOFU

Three Cups Tofu

RaisedinTaipei,Taiwan,SousChefLihLihHuangChernstartedher careerinindustrialchemistry,butherpassionlatershiftedtoward cooking.LihLih'srecipeforSanBeiTofuwasadaptedfromatraditional Taiwaneserecipe,whichherfamilyenjoysoften.

Makes4servings

Ingredients

1 cup cornstarch

1 tablespoon garlic powder

1 tablespoon black pepper

1 pound firm tofu, 1/2-inch cubes

Oil for frying

2 teaspoon sesame oil

6 slices fresh ginger

6 slices garlic clove

2 stalks scallions, diagonal cut, separate white and green parts

2 tablespoons soy sauce

2 tablespoons rice wine

1 tablespoon brown sugar

1/4 cup water

2 slices red chile or red pepper

1/2 cup fresh Thai basil leaves

2 cups cooked rice

Mix cornstarch, garlic powder, and ground black pepper in a large bowl. Add tofu and stir until coated.

Heat canola oil in skillet and deep fry tofu until it turns golden and crisp, about 4 minutes. Remove fried tofu and place onto a clean plate.

Heat skillet to medium-high heat and add sesame oil. Stir-fry ginger, garlic, and white parts of scallion until fragrant. Add the soy sauce, rice wine, brown sugar, and water until the sauce becomes thick. Add red chile and fried tofu into the skillet, stirring to coat the tofu in the sauce. Then add the basil and green parts of the scallion, tossing to combine.

Turn off heat and serve with warm rice.

PAOLA’S TOFU

Sous Chef Paola Santos created this recipe while exploring different approaches to flavor and texture with tofu. The recipe was written for the air fryer but can be made in the oven as well.

Makes 4 servings

Air-Fried Tofu Ingredients

14 oz firm tofu, 1-1/2 inch cubes

2 tablespoons low sodium soy sauce

2 teaspoons toasted sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon hot or smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon cornstarch

1 teaspoon Kosher salt

1/4 teaspoon black pepper, fresh ground

Olive oil cooking spray

Tofu Sauce Ingredients

1/4 cup mayonnaise

1/4 cup Thai sweet chili sauce

2 tablespoons Sriracha

2 cloves garlic, grated

In a large bowl, toss tofu with soy sauce, sesame oil, garlic powder, paprika, and onion powder. Cover bowl and refrigerate for at least 20 minutes, up to 1 hour.

In a medium bowl, whisk cornstarch, salt, and pepper. Toss tofu in cornstarch mixture until coated, shaking off any excess.

Working in batches if necessary, arrange tofu in a single layer in the air-fryer basket. Spray with cooking spray. Cook at 400 degrees F for about 15 minutes or until golden and crispy, tossing halfway through.

Make tofu sauce by whisking mayonnaise, chili sauce, garlic, and Sriracha in a large bowl. Toss cooked tofu in sauce to coat.

Serve tofu over rice and garnish with scallions and sesame seeds.

CHINESE BBQ TOFU WITH UDON NOODLES AND ORANGE SAUCE

Executive Chef Scott Schumacher was born in South Korea and raised in the US. He developed a fascination for the fusion of Asian flavors while honoring the distinctiveness of diverse cuisines. He hopes this recipe bridges cultures through the universal language of food.

Makes 12 servings

Barbecue Tofu Ingredients

1-3/4 pounds tofu, 1-inch slices

2 tablespoons sugar

1 tablespoon salt

1 teaspoon garlic, minced

1/2 cup ketchup

2 tablespoons hoisin sauce

1 tablespoon dry sherry

Orange Sauce Ingredients

1 cup sugar

1/4 cup water

2 teaspoons garlic, minced

4 tablespoons ginger, minced

6 star anise pods

2 cups orange juice

1/4 cup lemon juice

2 tablespoons orange zest

2 tablespoons fish sauce

1 tablespoon cornstarch

1 tablespoon water

Stir-Fry Ingredients

6 pounds udon noodles, cooked until al dente

2/3 cup canola oil

2 teaspoon garlic, minced

2 teaspoons ginger, minced

1/4 teaspoon Thai chiles, minced

1/4 cup Chinese eggplant, medium diced

1/4 cup bell pepper, medium diced

1/4 cup zucchini, medium diced

3 tablespoons green onions, chopped

Garnish with fresh cilantro

(Chinese BBQ Tofu with Udon Noodles and Orange Sauce, continued)

Begin by marinating tofu strips. In a mixing bowl, combine sugar, salt, garlic, ketchup, hoisin sauce, and dry sherry and whisk until incorporated. Pour sauce over the tofu and marinate overnight.

When ready to cook, preheat oven to 400 degrees F. Place tofu on a wire grated rack on a baking sheet and bake for 20 minutes until sauce is caramelized on tofu. Set aside.

To make the orange sauce, place sugar and water in a saucepan on medium-high heat and cook until caramelized, about 5 minutes. Add in garlic, ginger, star anise, orange juice, lemon juice, zest, and fish sauce and simmer for 20 minutes. Combine cornstarch and water to create a slurry, add to orange sauce and simmer until thickened.

To make the stir-fry noodles, heat oil in wok and add in garlic, ginger, chiles and cook for 2 minutes. Add in the eggplant, bell pepper, zucchini, green onions, barbecue tofu, and cooked udon noodles and cook till tender. Then add in orange sauce and cook sauce down until it coats all the ingredients. Using a bowl, twist noodles into a nest ensuring the tofu and vegetables are visible. Garnish with fresh cilantro leaves.

KOREAN TOFU PATTY WITH SOY DIPPING SAUCE

Jung Yoon serves as the Executive Chef for Sushi and Asian Cuisine, and his culinary journey has been defined by a passion for creating innovative dishes that blend traditional Korean flavors with a unique vegetarian twist.

Makes 12-14 pieces

Soy Dipping Sauce Ingredients

2-1/2 tablespoons balsamic vinegar

2-1/2 tablespoons soy sauce

1-1/2 teaspoons Korean ume syrup

1 teaspoon sesame oil

1/8 teaspoon sesame seeds

Tofu Patty Ingredients

14 ounces firm tofu

1/3 cup shiitake mushrooms, chopped

1/4 cup onion, chopped

1/4 cup green onion, chopped

1/4 cup carrot, chopped

2 teaspoons garlic, minced

2 large eggs

1 teaspoon onion powder

2 tablespoons potato starch

1 teaspoon fish sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

Oil for pan frying

To make dipping sauce, combine balsamic vinegar, soy sauce, ume syrup (can use sweetener of choice and a few drops of lemon juice), sesame oil, and sesame seeds in a bowl and mix to combine. Set aside.

Prepare tofu by pressing and patting with a paper towel to remove as much moisture as possible. Then mash the dried tofu with the mushrooms, onions, carrot, garlic, eggs, onion powder, potato starch, fish sauce, salt, and black pepper. Then form into small patties.

To cook patties, heat oil in a large pan over medium heat and pan fry until golden brown. Flip once throughout cooking to brown both sides of the patties.

TOFU LARB

Global Cook Alfred Vang started cooking at the young age of 7 years old and worked at his family’s restaurant through high school. Traditionally made with ground meat, this tofu larb recipe provides a delicious plantbased alternative.

Makes 4 servings

Ingredients

8 ounces extra firm tofu

2 tablespoons canola oil

2 teaspoons fresh ginger, chopped

1/4 cup lime juice

1-1/2 tablespoons tamari

3/4 teaspoon granulated sugar

1/3 cup red onion, finely chopped

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/4 teaspoon crushed red pepper

2 tablespoons lemongrass, chopped

2 tablespoons green onions, chopped

8-ounce bibb lettuce or romaine leaves, washed and dried

1/2 cup daikon radish, shredded

1/2 cup cucumbers, shredded

1 tablespoon sesame seeds

Open and drain tofu then lightly press between two paper towels to absorb moisture. Stand tofu on long edge and cut in half, then dice each half.

In sauté pan on medium high heat, add canola oil. When oil shimmers, add tofu and half of the chopped ginger, then fry until golden brown (the tofu may crumble as you cook). When the tofu is done set aside to cool slightly.

In a large mixing bowl combine lime juice, tamari, and sugar; mix well. Then add the browned tofu, red onion, cilantro, mint, crushed red pepper, lemongrass, green onions, and the remaining ginger. Mix until well combined.

To build lettuce cups, fill lettuce leaves with tofu mixture and top with daikon radish, cucumbers, and sesame seeds.

TOFU BAO BUNS

Sous Chef Charlie Hourn started cooking at the age of 5 years old and grew up with Southeast Asian and Ethiopian flavors. The inspiration behind this dish comes from his love of Asian street food and one of his favorite dishes, Bao Buns.

Makes 15 servings

Brined Tofu Ingredients

2 sprigs rosemary

2 sprigs thyme

5 cloves garlic

1 orange, sliced

2 shallots

1 cup salt

1 cup sugar

1 quart water

3 quarts ice

4-1/2 pounds firm tofu, sliced

Bao Bun Ingredients

2/3 cup garlic cloves

1 cup vegetable oil

12 ounces soft silken tofu

2 tablespoons cilantro leaves

1 teaspoon coriander powder

1 cup milk

3 tablespoons granulated sugar

2 teaspoons instant yeast

4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Pan spray

Pickled Daikon and Carrot Ingredients

1 quart champagne vinegar

2 tablespoons coriander seed

2 tablespoons Szechuan peppercorn

1/2 teaspoon black pepper, cracked

1 tablespoon red pepper flakes

2 tablespoons gochujang

5 sprigs thyme

1 quart water

1 quart sugar

2 teaspoons salt

5 cloves garlic

1 tablespoon ginger

4 bay leaves

1 cup daikon, julienned

2/3 cup carrot, julienned

1/4 cup shallot, julienned

(Tofu Bao Buns, continued)

Orange Maple Hoisin GlazeIngredients

2 shallots, sliced thin

2 cloves garlic, sliced thin

1/2 tablespoon oil

1-1/2 tablespoons granulated sugar

2 oranges, juiced

1/4 cup rice vinegar

1/2 cup maple syrup

1/2 cup hoisin sauce

1/2 tablespoon orange zest

Frying Ingredients

1 quart all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons black pepper

2 tablespoons salt

2 cups eggs, whisked

Oil for frying

2/3 cup shallots, finely julienned

1 pound corn starch

Top with fresh sliced cucumber and cilantro

Begin by brining tofu and pickling daikon and carrots. Make the tofu brine by combining rosemary, thyme, garlic, orange, shallots, salt, sugar, and water in a saucepan. Bring to a simmer then remove from heat and stir in ice; mix well.

Punch tofu with a 4-inch cookie cutter, place in cooled brine, and marinate overnight.

To pickle daikon and carrots, bring all ingredients except daikon, carrots, and shallots to a boil. Remove from heat and cool to room temperature, then poor over the vegetables. Make sure they are fully submerged, cool, and leave overnight. Strain before using.

The following day, prepare the bao buns. First roast garlic in vegetable oil over medium low heat until garlic is golden brown, strain garlic from oil. Then combine with silken tofu, cilantro leaves, roasted garlic, and coriander in a blender and puree until smooth.

(Tofu Bao Buns, continued)

Next, activate your yeast by warming the milk until roughly 100 degrees F. Whisk in the sugar until dissolved then add yeast. Remove from heat, cover, and let sit in a warm spot for 5 minutes until the yeast activates and starts to foam.

Create your dough by mixing all-purpose flour with salt and baking powder, until well combined. Slowly add the milk mixture and the silken tofu puree into the dry mixture. Mix by hand until it becomes a ball, knead the dough for about 3 minutes.

Cover the dough with plastic wrap and let rest for 30 minutes in a warm place. Once the dough has doubled in size then knead the dough until smooth for another 3 minutes.

Cover and let the dough rest once more for 5 minutes.

Finish your bao buns by portioning the dough into 3 ounce balls. Roll the portioned dough into an oval about 1/4” thick, then spray with pan spray and fold into a shape like taco. Place on parchment paper and cook in steam for 8 minutes.

While your bao bun dough is resting, prepare the orange maple hoisin glaze. Sauté the shallots and garlic in oil over medium heat until sweating. Add the granulated sugar and caramelize.

In a small bowl, mix the orange and rice vinegar, then deglaze the pan. Cook for 3 minutes, then add maple syrup and hoisin sauce. Cook for an additional 5 minutes.

Turn the heat off, add the orange zest, then blend the mixture and cool.

(Tofu Bao Buns, continued)

Fry tofu and shallots, then assemble. To fry tofu, combine all purpose flour, garlic powder, onion powder, black pepper, and salt. Dredge brined tofu in flour then egg, and repeat one time. Fry in oil until golden brown. To fry shallots, toss in cornstarch and fry in oil until golden brown.

Assemble your bao bun by opening the bun and brushing the inside with orange maple hoisin glaze. Add pickled daikon and carrots, fried tofu, fried shallots, fresh cucumbers, and cilantro.

VIETNAMESE SOY PUDDING WITH GINGER SYRUP

Senior Sous Chef Tuyen Le lives in Portland, Oregon and has been working with Bon Appétit since 2011. Her recipe for homemade silken pudding with ginger syrup reveals a sweeter side of tofu.

Makes 8 servings

Ingredients

4 cups unsweetened soy milk

1/2 tablespoon agar-agar powder

Ginger Syrup Ingredients

1/2 cup warm water

1 cup light brown sugar

3-inch piece of ginger, peeled and sliced

Make silken tofu by heating soy milk in a saucepan over medium heat until it begins to simmer. Whisk in agaragar powder until dissolved. Cook on a low simmer, mixing frequently for approximately 7-8 minutes. Using a fine mesh sieve, strain the liquids before dividing into 1/2 cup portions.

After a few minutes, use toothpicks and run along the side/tops of each dish to remove and discard the thin “skin” layer that has formed on top.

Allow to cool to room temperature on the counter then cover each dish and refrigerate for a minimum of 4 hours or until firm.

While the tofu is chilling, prepare the ginger syrup. In a saucepan, use a rubber spatula to stir and dissolve the water and brown sugar. Add in the ginger slices and cook on medium low heat until it reaches a slight simmer.

Reduce the heat to low and allow the syrup to cook and thicken for about 10-15 minutes, be careful not to burn the sugars. Cool the syrup before using.

TAHO

Sous Chef Marilou Howe shares her take on Taho, a Filipino sweet silken tofu dessert. It's a layered dessert made with steamed silken tofu, brown sugar syrup, and small tapioca pearls. It’s traditionally served warm but it can also be enjoyed chilled.

Makes 10 servings

Ingredients

1 pound silken tofu

1 cup small tapioca or sago pearls

1-1/4 cups brown sugar

1 cup water

1 teaspoon vanilla

Steam silken tofu in a steamer for 10-15 minutes.

Meanwhile, bring a large pot of water to a boil and add the tapioca pearls, cook 15-20 minutes, turn off heat, cover and let sit 10 minutes. In a separate small saucepan, combine brown sugar, water, and vanilla.

Bring to a boil for 2-4 minutes, then remove the pan from heat.

To serve, scoop a slice of warm silken tofu into a small cup. Top with small tapioca pearls and pour hot brown sugar syrup on top. Serve immediately, while warm.

GINGER SYRUP TAHO

Director of Dining Natalie Armentrout is Filipino-American, born and raised in Hong Kong. This Ginger Syrup Taho is the representation of what she describes as her “Third Culture Kid” sensibilities – combining elements of the classic Filipino street snack Taho with the ginger syrup from TofuFa, a Chinese tofu pudding dessert – the best of both worlds!

Makes 4 servings

Tofu Pudding Ingredients

5 cups soy milk

3 tablespoons sugar

2 tablespoons gelatin powder

3/4 cup sago/tapioca pearls, cooked

Ginger Syrup Ingredients

3 ounces rock sugar

2 ½ cups water

2 tablespoons dark brown sugar

2-inch piece of ginger, thinly sliced

Make tofu by combining 1-1/2 cups soy milk, sugar, and gelatin in a small pot. Whisk to combine, then set aside for 1 minute. Cook on medium-low heat, whisking regularly until milk is at a low simmer for 2-3 minutes.

Remove from heat, add remaining soy milk, and continue whisking until all the sugar is dissolved. Strain the milk mixture using a fine mesh strainer or sieve into a bowl, cover tightly and refrigerate until set, at least 6 hours.

Make the ginger syrup by combining rock sugar, brown sugar, ginger, and 21/2 cups water in a small pot over medium heat. Bring to boil then return heat to low and cook, stirring constantly, until thickened, about 5 minutes. Strain into a small bowl.

To cook tofu, steam for 10-15 minutes in steamer, or steamer basket of rice cooker. Or, alternatively, microwave for 2 minutes.

To serve, arrange large spoonfuls of the tofu into bowls or cups. Top with 2-3 tablespoons of sago pearls. Pour warm ginger syrup over the top.

SILKEN TOFU IN GINGER SYRUP

Senior Sous Chef Cory Nguyen was born in South Vietnam and his family moved to Minnesota when he was a teenager. He chose to share this dessert as it is a family staple and a go-to comfort food, especially on cold rainy days.

Makes 4 servings

Ingredients

1 pound silken tofu

Ginger Syrup Ingredients

1 ounce fresh ginger, peeled and smashed

1 cup brown sugar

1/2 cup water

Coconut Milk Sauce Ingredients

8 ounces coconut milk (canned)

1/8 teaspoon salt

1 tablespoon granulated sugar

1 pandan leaf, cut into 2 inches long pieces or 1/2 tsp non dye

pandan extract

1/2 teaspoon vanilla extract, optional

1 tablespoon cornstarch

1 tablespoon water

To make the syrup, place ginger, brown sugar, and water in a small saucepan and bring it to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 5 minutes or until liquid slightly thickens.

To make the coconut milk sauce, add coconut milk, salt, sugar, pandan leaf, and vanilla extract to a small saucepan. Stir well and let simmer on medium low heat. Combine cornstarch and water, then slowly add to the sauce and stir to dissolve. When the mixture starts to thicken remove the saucepan from heat.

When ready to serve, use a large thin metal spoon to scoop slivers of tofu into a bowl. Pour 2-3 tablespoons of warm ginger syrup over the tofu, top with 1 tablespoon coconut milk sauce.

This dessert is traditionally served warm, but you can serve it at room temp and even chilled.