 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 5: What tofu can do for youLet's try an experiment. We'll name a food or drink, and you tell us what it makes you think of. Chocolate chip cookies. (Grandma. Gooey. A hug.)
Potato salad. (Cookout. Family. Patio party.)
Champagne. (Celebration. Carefree. Date night.) How about this one: tofu. Are your tofu words positive and cozy? Or are they a little more … blah? If you're in the latter camp, you might just need a few more positive tofu experiences to enhance your adjectives. Your answer depends on your relationship with tofu, of course, and where it fits into your cultural food perspective. While tofu is far more prevalent in the United States today, there can still be a shroud of mystery around how to use it. This week, we're going to show you what we love about tofu and how you can start using this versatile, forgiving protein source in your everyday cooking.  | This week's recipes | Pad Thai With Crispy Tofu
This veggie-forward noodle bowl with tangy-sweet sauce is so satisfying, you'll crave it nightly. (We do.) Loaded Chopped Salad With Creamy Tofu Ranch
Tofu ranch? That's right. Tofu transforms into a silky dressing to top this vibrant main dish salad.  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | The scoop on tofu | So, what is tofu, anyway? It's soy milk that's turned into curds (as in cheesemaking) and pressed into blocks, and it originated in China about 2,000 years ago. The jiggly consistency and neutral flavor could be why tofu is still often overlooked in the United States. But those are actually two of tofu's greatest qualities: Tofu is the ultimate chameleon. A lot like your co-worker whose personality changes dramatically between the office and happy hour (you know the one!), tofu changes depending on the circumstances. Want tofu that's chewy and meaty for your pile of noodles? It can do that. Need it to be a fluffy confetti of scrambled eggs? It can be that, too. How about a dreamy dressing or a rich chocolate pudding? Tofu's there for you. To make these transformations possible, we start with tofu's two main varieties: firm and silken. Firm or extra-firm is what you'll find in stir fries. Silken tofu is used for those dressings and puddings. (Don't even think about frying silken tofu: It melts into an unusable goo!) For best quality, look for organic tofu at the grocery store. If you're ready to let tofu into your life, pan-frying it is a great place to start. Pick up a block of that extra-firm tofu, and you can quickly transform it into impeccably seasoned bites that are crisp on the outside and soft on the inside. Because tofu is usually packed in water, many recipes start with "pressing" it; that is, balancing a heavy book or pan on top for 30 minutes to force out water. You're busy, so we've devised a way to cut that step. Simply slice your tofu into small rectangles, place them between two clean dish towels and wait 5 minutes. (You're welcome.) Use this method when you are pan-frying tofu and you'll create a crunchy exterior while the interior stays smooth and moist. Once you're ready to fry, throw each rectangle into a big bowl of cornstarch seasoned with salt. Pop them into a skillet with a layer of shimmering oil, and pan fry them lightly for a few minutes on each side until they turn golden brown. Flipping can be tricky, but here's a genius tool for the job: chopsticks. They're the perfect finger extenders to flip the tofu, instead of fumbling with a pair of tongs. There you have it: golden crisp and chewy tofu rectangles, ready for a stir-fry or pile of noodles. And you've got to taste it in this pad thai (our very unbiased recommendation).  | Recipes | Pad Thai With Crispy TofuIn this plant-based take on the Thai favorite, crispy pan-fried tofu takes on a meaty texture, and scrambled tofu makes a brilliant stand-in for traditional scrambled egg. Fresh and veggie-forward, the dish is filled with vibrant watermelon radish, bean sprouts and crunchy peanuts. Most pad thai recipes use sweet-sour tamarind paste, which is made from the pods of the tropical tamarind tree. Find it in jars on the international aisle at your grocer and through online purveyors. To make ahead, slice the veggies and mix the sauce, then refrigerate in separate containers. Assemble the remaining ingredients the day you cook. Refrigerate leftovers for up to 2 days; reheat the noodles in a skillet with a splash of soy sauce. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients3 servings
Prep time: 20 minutes. Cook time: 15 minutes. 4 ounces dried rice noodles
1 tablespoon plus 1 1/2 teaspoons tamarind paste
3 tablespoons water
2 tablespoons maple syrup
3 tablespoons regular soy sauce, or more as needed
1 teaspoon Sriracha
2 cloves garlic, minced
14 ounces extra-firm tofu
1/4 cup cornstarch
3/4 teaspoon kosher salt
2 tablespoons pure sesame oil
1 medium orange bell pepper, seeded and thinly sliced
1 watermelon radish, thinly sliced and cut into quarters
4 scallions, white and light-green parts thinly sliced on the diagonal
1 handful fresh bean sprouts, for garnish
3 tablespoons crushed roasted unsalted peanuts, for garnish StepsPrepare the rice noodles according to the package directions, then drain them. Most rice noodles simply require a quick soak in boiling water for a few minutes until they're tender.
Whisk together the tamarind paste, water, maple syrup, soy sauce, Sriracha and garlic in a medium bowl until smooth; this your sauce. Ready for the tofu two ways? Remove the block of tofu from its package and drain any liquid. Stand it on a short side and slice it in half lengthwise, then grab one half and crumble it into a bowl; this will be your scrambled-egg stand-in. Now for the crispy tofu: Cut the remaining slab of tofu into rectangles about 1½ inches long and 1/2-inch thick. Place them on a clean dish towel or paper towel, and place another towel over the slices. Let them sit for 5 minutes. Next, mix the cornstarch and kosher salt in a medium bowl. Toss each tofu slice in the cornstarch mixture until it's coated well, then give each one a tap to shake off any excess coating. Place them on a plate as you work. Most of the cornstarch mixture will be leftover when you're done; you can discard it. (Working with an extra-large quantity makes it easy to get an even coating on your tofu.) Heat the oil until shimmering over medium-high heat in a large nonstick skillet. Add the coated tofu slices in a single layer — don't let them touch each other — and cook each side until browned and crisped, 3 to 4 minutes per side. Flip these babies using chopsticks, or any implement you like. Transfer the pan-fried tofu slices to a wire rack to cool while you cook the rest of the veggies. Add the bell pepper, radish slices and three-quarters of the scallions to the skillet. Cook for 2 to 3 minutes until the vegetables are softened. Reduce the heat to medium-low, then add the cooked noodles, pan-fried tofu, crumbled tofu and dump in the bowl with the sauce. Gently toss until the sauce coats everything and it is heated through, about a minute or two, then remove from the heat. Taste, and add a shake of soy sauce as needed. All you have left to do is garnish it up: Divide the pad thai among bowls and top with the remaining scallions, bean sprouts and crushed peanuts. Nutritional facts (per serving): Calories: 530; Protein: 24 g; Carbohydrates: 54 g; Fat: 24 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 1070 mg; Fiber: 5 g; Sugar: 13 g. Loaded Chopped Salad With Creamy Tofu RanchTofu can be quite the shape shifter, and here it's showing off by disguising itself as a creamy ranch dressing. It tops this hearty main-course chopped salad, a concept you can feel free to make your own. Watermelon radish and bell pepper, crunchy walnuts, hard-cooked eggs and homemade croutons make for beautiful color and flavor contrasts. To speed up prep, cook your eggs up to 5 days in advance and refrigerate in their shells until serving. Want to add extra protein? Try ahi tuna seared for 1 minute per side, or canned tuna, flaked and seasoned with salt and pepper. Refrigerate the dressing for up to 3 days; drain any liquid before serving. Make the croutons in advance and store up to 2 days in a sealed container at room temperature. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients2 servings
Prep time: 15 minutes. Cook time: 15 minutes. For the croutons
1 1/2 cups fresh bread cubes (your choice; from about 2 medium slices)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon Spanish smoked paprika (pimenton)
1/8 teaspoon kosher salt
Freshly ground black pepper For the tofu ranch
8 ounces silken tofu, drained
3 tablespoons neutral oil or pure sesame oil
1 dill pickle spear, minced (2 tablespoons)
1 teaspoon white wine vinegar
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/8 teaspoon grated garlic clove
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper For the salad
1/4 cup walnut halves, chopped
4 large hard-cooked eggs (optional)
Leaves from 1 large head butter lettuce, washed and dried (6 cups)
1 watermelon radish, thinly sliced (may substitute 2 or 3 red radishes)
1/2 red bell pepper, seeded and thinly sliced
1 cup cherry tomatoes, chopped
Sea salt or kosher salt
Freshly ground black pepper StepsLet's start with the croutons: Preheat your oven to 300 degrees. Toss the bread cubes with the oil, smoked paprika, kosher salt and a generous amount of the black pepper. Give that pepper mill one more twist than you think! Spread the bread cubes on a rimmed baking sheet and toast for 12 to 15 minutes until crisped and lightly browned. (Try to resist sneaking a few crunchy bites before serving: we dare you.) On to that creamy tofu ranch: Combine the silken tofu, oil, minced pickle, vinegar, dried dill, onion powder, garlic, salt and pepper in a blender; puree until smooth. You'll get a smoother consistency from a high-speed blender or immersion (stick) blender, but a standard blender does the job just fine. You should have 1 cup of dressing.
(If you don't have a blender, whisk together the dressing in a bowl: just make sure to mince the pickle as finely as you can, and expect a few chunks. The dressing makes enough for at least 3 servings, so refrigerate any remaining dressing and use it for salads or dipping carrot sticks.) Toasting the walnuts is optional, but it sure adds more flavor. So place them in a dry skillet and cook for a few minutes over medium-low heat, until fragrant and lightly browned, shaking the pan to avoid scorching. When you're ready to serve, peel the eggs and slice them into wedges. Arrange the lettuce, radish, red bell pepper, walnuts, cherry tomatoes and eggs on a large plate. Season all of that with a bit of salt and black pepper, to draw out the flavor of each vegetable. Top with the croutons and drizzle with the tofu ranch. Nutritional facts (per serving): Calories: 550; Protein: 23 g; Carbohydrates: 28 g; Fat: 41 g; Saturated Fat: 6 g; Cholesterol: 365 mg; Sodium: 520 mg; Fiber: 5 g; Sugar: 8 g. Giveaway!We're giving out Voraciously tote bags to three Plant Powered readers. Will it be you? Make sure you're tagging your Voraciously Plant Powered newsletter dish photos on Instagram with #eatvoraciously for a chance to win one. Next week: When the urge to fire up the grill strikes, you don't have to settle for a veggie burger or dog. We'll show you how to grill veggies to perfection. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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