Traditional and Modern Tofu Recipes from Mofu Tofu's Dan Brewer (RECIPES)

  • 4 min to read
Mofu Tofu

Brewer says pasteurization takes all the sweetness and natural flavor out of tofu. And for Mofu, pasteurization is unnecessary because the company’s hyperlocal business model allows Mofu to be delivered to vendors and restaurants just after it’s made.

Mapo Mofu

This traditional Szechuan dish has some kick, and it’s one of Dan Brewer’s favorite ways to cook with Mofu tofu.

Serves | 6 to 8 |

Pork Shoulder:

  •         sugar
  •         salt
  •         freshly ground black pepper
  •         ichimi togarashi
  •     2 lbs pork shoulder

Braise:

  •     3 Tbsp canola or sesame oil
  •     1 white onion, finely diced
  •     4 cloves garlic, minced
  •     4 Tbsp minced ginger
  •     4 scallions, thinly sliced, whites and tops separated
  •     1 cup peeled, diced turnips
  •     3 Tbsp finely ground Szechuan peppercorns
  •     1½ Tbsp black bean paste
  •     2 Tbsp gochujang
  •     2 Tbsp hot chile oil
  •     1 Tbsp sugar
  •     ¼ cup soy sauce
  •     3 Tbsp white distilled vinegar
  •     1 cup chicken stock
  •     2 blocks firm Mofu tofu, cut into 1-inch cubes
  •     5 cups cooked medium-grain rice

| Preparation – Pork Shoulder |  Preheat oven to 250˚F. In a large bowl, combine a 3:2:1:1 ratio of sugar, salt, pepper and togarashi. Rub pork shoulder in dry mixture until evenly coated. Place pork on baking sheet and transfer to oven. Slow-roast for 5 to 6 hours or until fork-tender.

| Preparation – Braise |  In a large Dutch oven or braising pan over medium-high heat, heat oil. Add onion, garlic, ginger, scallion whites and turnips. Sauté until fragrant and translucent. Add ground peppercorn and cook for 2 minutes. Add black bean paste, gochujang, chile oil and sugar. Stir to incorporate. Add remaining ingredients except tofu and rice. Bring to a boil then reduce to a simmer. Set aside.

| To Serve |  Remove pork from oven and pull into small pieces. Add pulled pork and tofu to braise and simmer for 30 minutes or until sauce is reduced and thick. Serve over rice and garnish with reserved scallion tops.

Mofu Tofu with Charred and Raw Tomatoes, Corn Sauce, Sweet Soy Sauce and Croutons

This recipe is heavily inspired by classic Southern dishes with a hint of Asian flavor. Save extra corn sauce for flavoring another soup or sauce as the recipe will make extra.

Serves | 6 to 8 |

Tomatoes:

  •     12 sungold tomatoes
  •           extra virgin olive oil
  •           kosher salt
  •     1 heirloom beefsteak tomato
  •     1 green zebra tomato

Corn Sauce:

  •     2 ears sweet corn, kernels removed
  •     2 Tbsp olive oil
  •     2 Tbsp white distilled vinegar
  •     1 clove garlic
  •         water
  •         kosher salt and freshly ground black pepper

Sweet Soy Sauce:

  •     ½ cup tamari soy sauce
  •     2 tsp white distilled vinegar
  •     1½ Tbsp sugar

Croutons:

  •     3 Tbsp extra virgin olive oil
  •     1 sprig fresh thyme (plus more for garnish)
  •     2 cloves garlic
  •     2 cups bread (ciabatta or baguette) cut into ½-inch cubes
  •        kosher salt

To Serve:

  •     2 blocks firm Mofu tofu, cut into 32 pieces
  •        sprouts or microgreens (for garnish)

| Preparation – Tomatoes | Preheat broiler in oven. Toss sungold tomatoes with enough olive oil to coat, and salt to taste. Place on sheet tray under broiler until they just begin to blister and char. Set aside until plating. Cut up remaining tomatoes.

| Preparation – Corn Sauce | In a blender, combine corn kernels, olive oil, vinegar and garlic and blend until silky smooth. Add water as needed to adjust thickness. Taste and season with salt and pepper. Transfer to container and set aside.

| Preparation – Sweet Soy Sauce | In a small saucepan over low heat, combine all ingredients and bring to a simmer. Cook for 5 minutes. Remove from heat and allow to cool. Set aside.

| Preparation – Croutons | In a medium sauté pan over medium-high heat, heat oil. Once hot, add thyme and garlic and cook for 1 minute. Add bread cubes and cook until golden brown and crusty. Baste continuously to prevent burning and to brown evenly. Remove croutons to paper towel-lined plate and immediately season with salt. Set aside.

| To Serve | Spoon corn sauce on a platter as desired. Arrange tomatoes and tofu on platter. Drizzle with sweet soy sauce and sprinkle croutons around plate. Garnish with fresh thyme and sprouts.

Chicken-Fried Mofu Biscuits with Mayu and Rhubarb-Umeboshi Jam

“This is a great way for people to fall in love with tofu,” Brewer says. Tofu must marinade for three days before cooking.

Yields | 10 Biscuits |

Rayu:

  •     16 oz sesame oil
  •     1 cup peeled cloves garlic
  •     ¼ cup Korean chile powder
  •     1 Tbsp ichimi togarashi

Chicken-Fried Mofu:

  •     16 oz buttermilk
  •     6 oz tamari soy sauce
  •     4 oz rayu (recipe below)
  •     2 blocks Mofu tofu, sliced into 8 rectangular pieces                     
  •        canola oil (for frying)
  •        panko
  •        all-purpose flour
  •        cornmeal
  •        shichimi togarashi

Buttermilk Biscuits:

  •     2 cups all-purpose flour
  •     ¼ tsp baking soda
  •     1 Tbsp aluminum-free baking powder
  •     1 tsp kosher salt
  •     8 Tbsp very cold unsalted butter, cut into small cubes
  •     1 cup buttermilk marinade (recipe below)
  •     1½ Tbsp melted unsalted butter
  •         sugar
  •         salt
  •         freshly ground black pepper
  •         shichimi togarashi

Mayu:

  •     4 oz rayu (recipe below)
  •     12 oz canola oil
  •     2 egg yolks
  •     2 Tbsp Sriracha chile sauce    
  •         white vinegar
  •         kosher salt

Rhubarb-Umeboshi Jam:

  •     ½ cup rhubarb jam
  •     ½ cup umeboshi, pits removed
  •     2 tsp balsamic vinegar

| Preparation – Rayu |  In a small saucepot on low heat, combine all ingredients and bring to a simmer. Once simmering, lower heat to lowest setting and allow to cook for 2 hours or until garlic is tender. Remove from stove and allow to cool. Strain through a chinois or cheesecloth into a container.

| Preparation – Chicken-Fried Mofu |  In a medium container, combine buttermilk, soy sauce and rayu. Transfer tofu to mixture. Cover and place in refrigerator to marinate for 3 days.

Once marinated, remove tofu and transfer to a plate. Reserve 1 cup buttermilk marinade to make biscuits. Save remaining marinade for breading the tofu.

Meanwhile, in a medium-sized stockpot, heat enough canola oil for deep-frying. Heat oil to 325˚F and then maintain temperature. In a large bowl, combine a 3:2:1 ratio of panko, flour and cornmeal and add togarashi to taste. Dip tofu in the reserved marinade and then quickly into breading mixture. Repeat again to double breading and then transfer tofu to a sheet tray. Fry breaded tofu until golden brown. Remove fried tofu to wire rack and allow to cool slightly.

| Preparation – Buttermilk Biscuits |  In a medium bowl, sift flour, baking soda and powder and salt into a bowl. Using your hands, add butter into dry ingredients. When you can form flour mixture into a baseball-sized ball and it lightly holds its shape, it’s finished. Add reserved buttermilk marinade to bowl and mix until just incorporated. Transfer to lightly floured work surface and begin to fold dough onto itself until it just comes together. Roll dough until 1-inch thick. Take a 2½-inch circle cutter and cut out biscuits. Transfer to sheet tray lined with parchment paper. Brush top of biscuits with melted butter and dust with 3:2:1:1 ratio of sugar, salt, black pepper and shichimi togarashi. Bake biscuits until just undercooked to allow carry-over cooking, about 12 minutes. Serve immediately or allow them to cool completely and store in airtight container.

| Preparation – Mayu |  In a squeeze bottle, combine rayu and oil and shake until incorporated. In a small bowl, whisk egg yolks with rayu-oil combination to emulsify; do this slowly to avoid breaking the emulsion. If desired, thin with water. Add chile sauce, vinegar and salt. Transfer mixture back to squeeze bottle and refrigerate until needed.

| Preparation – Rhubarb-Umeboshi Jam | In a blender, combine all ingredients until smooth. Transfer to container and refrigerate until ready to serve.

| To Serve | Split biscuits in half. Spread a light spoonful of rhubarb-umeboshi jam on the bottom of each half. Place 1 to 2 pieces of chicken-fried tofu on each biscuit. Apply mayu as desired on top of tofu. Put biscuit back together and serve.


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