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.
