Tofu

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Tofu with vegetables is a light yet nutritious dish where Asian flavors harmoniously blend with Russian culinary traditions. Its origin is linked to the adaptation of vegetarian recipes in Russia, where fresh and frozen vegetables became an integral part of culinary art. The delicate taste of tofu absorbs the sweetness of corn, the softness of peas, and the aroma of fresh herbs, while the spicy teriyaki sauce with a hint of sweet chili adds expressiveness to the dish. Baked ingredients acquire a rich flavor, and Adyghe salt emphasizes their naturalness. This dish is suitable for both everyday dinners and festive tables, delighting with its versatility and appetizing appearance. It is recommended to serve hot, garnished with fresh parsley leaves for a finishing touch.

Zucchini noodles are a light and aromatic dish from Pan-Asian cuisine that offers freshness and harmony of flavors. The thin strands of tender zucchini resemble real noodles and pair well with crunchy vegetables, fried tofu, and a spicy marinade made from soy sauce, honey, and sriracha. Cashews add a pleasant texture while corn contributes sweet notes. The dill aroma of cilantro and the freshness of lime complete the composition, turning this dish into a true culinary masterpiece. An ideal choice for lovers of healthy and vibrant food, zucchini noodles are easily digestible and perfect for a light dinner or lunch. With the combination of vegetables and protein from tofu, it is nutritious and balanced. Try this recipe to enjoy Eastern sophistication and originality!

This sauerkraut dessert is a bold experiment that combines traditional ingredients with an unexpected culinary approach. Sauerkraut blended with tofu and coconut milk transforms into a delicate mousse, surprising with its light sweet-and-sour flavor. Borodinsky crumble, with its coriander aroma and light sweetness of powdered sugar, adds texture and depth to the dish. This dessert is an original solution for gourmets who appreciate unconventional flavor combinations. It can be served as the final touch of a dinner, surprising guests with an unusual combination of ingredients, or as a standalone treat for daring culinary experiments. Inspired by Russian traditions, it reinterprets familiar products into gastronomic art.

Mapo tofu is a legendary dish of Chinese cuisine from Sichuan province. Its history dates back to the 19th century when a small tavern owner prepared a fragrant, spicy dish for travelers. The secret of its flavor lies in the combination of soft silky tofu, spicy minced meat, and the characteristic heat of Sichuan pepper that creates a slight numbness on the tongue. The Tobanjan sauce adds richness and depth to the dish while green onions provide freshness. Mapo tofu pairs perfectly with rice, absorbing its softness and creating a balance between spiciness and tenderness. Today, this dish is loved worldwide for its rich flavor and warming spiciness that can awaken the appetite and offer a gastronomic journey to the heart of Sichuan.

Sichuan tofu is a vibrant and aromatic dish from Chinese cuisine, known for its spiciness and depth of flavor. The origins of this recipe trace back to Sichuan province, famous for its spicy dishes. Tender cubes of tofu are infused with a rich sauce made from tobajiang paste, ginger, and garlic. The broth adds juiciness to the dish while starch helps achieve the perfect silky consistency of the sauce. Thin rings of green onion garnish the dish, adding fresh notes. This dish pairs perfectly with rice, creating a harmonious balance of flavors. Sichuan cuisine is renowned for its 'ma la' principle—a unique combination of spiciness and a slight numbing sensation due to special spices. Sichuan tofu is a delight for lovers of rich flavor nuances and vibrant gastronomic experiences.

Tofu salad is a harmonious blend of crunchy vegetables and tender pieces of fried tofu from Pan-Asian cuisine. This dish features the freshness of iceberg lettuce, sweet carrots, and aromatic leeks complemented by a zesty dressing made from soy and oyster sauces with rice vinegar and sesame oil. Toasted sesame adds a nutty flavor while cilantro refreshes the composition. The salad is perfect as a light lunch or dinner and pairs well with rice or noodles. It delights with a balanced taste—a combination of sweet, salty, sour, and umami. Easy to prepare, it also surprises with its variety of textures: the crunchy greens contrast with the tender golden tofu. This dish is ideal for lovers of Eastern gastronomy and will pleasantly surprise even the most discerning gourmets.

Tofu with spicy chicken sauce is a refined dish of Pan-Asian cuisine that combines the tenderness of soy with rich spicy notes. Inspired by the traditions of Chinese and Japanese gastronomy, it embodies a harmony of flavors. Tender slices of tofu absorb the aromatic sauce infused with deep umami—a blend of light and dark soy sauce, oyster accents, and spicy tobanjan adds richness to the dish. Ginger and garlic add heat, while sweet pepper and celery provide freshness and textural contrast. Steaming completes the creation of a perfect consistency, making each serving silky smooth. Sesame oil and cilantro finish the composition, leaving a spicy aftertaste. This dish pairs perfectly with rice and can be part of a festive dinner or a cozy home treat.

Mushroom pâté made from tofu and shiitake is a refined blend of Japanese flavors and creamy texture, perfect for light snacks and gourmet sandwiches. The dish's roots trace back to Pan-Asian cuisine, where umami mushrooms and soy products create harmonious flavor ensembles. Dried shiitake mushrooms swell in warm water to reveal their rich mushroom essence, while tofu adds tenderness to the pâté. Peanut butter adds nutty notes, and miso paste provides depth of flavor. A mix of herbs, salt, and black pepper completes the symphony of aromas. Perfectly spread on crispy crackers or toasted bread, this pâté becomes not just a snack but a true gastronomic find for lovers of Asian flavors.

The prototype of this recipe was the Bulgarian tarator - either a drink or a soup made from grated cucumbers. In hot weather, this cucumber liquid is seasoned with sour milk and mixed with ice. We slightly added density to the soup and enhanced the emerald hue by adding fresh spinach to the cucumbers. And for satiety, we threw cubes of fried tofu into the plate: our body needs protein in any weather, but in the summer heat, soy curd is easier to digest than meat. If you season the soup with soy yogurt instead of regular yogurt, the recipe will become vegan.

Vegan tofu steak is a bold interpretation of the classic steak, embodied in a plant-based version. Its history emerged from the trend of mindful eating, where soy products took a prestigious place. Tender tofu covered with a crispy golden crust is complemented by an aromatic coconut milk-based curry sauce, creating an amazing combination of spiciness and creamy softness. A garnish of fresh daikon and carrots refreshes the dish, adding crunch and lightness. This steak is perfect for lovers of Eastern cuisine and those seeking healthy eating without compromising on flavor. It is recommended to serve it immediately after cooking, garnished with fresh cilantro – this way the taste unfolds most fully and richly.

Recipe from Alexandra Belegova, owner of the waffle shop "Zhön".

Recipe from the restaurant "Klevo", chef Sergey Timofeev.

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Do you still think that tofu is window putty? Maybe it is useful, but absolutely tasteless? You just don't know how to handle it! In this recipe, Vlad Suchkov acts as an advocate of soy cheese: he does not try to portray it as either fish or meat, but treats it as a full-fledged product. If you keep tofu (not for long!) in an elementary marinade of soy sauce, lemon juice and sugar, it will taste like an amazing thing, reminiscent of either a bamboo shoot or lemon marmalade, and will fit very well into the soup of young peas. And the soup itself, where an Asian accent is added by means of lemongrass, does not need advocates: such green soups are a real consolation for us in the slushy off-season. Vlad Suchkov shared this recipe with us, Chef of Blush gastrobar.