Extraordinary uses for soy sauce and tofu

Don't throw out that leftover soy sauce and tofu. Instead, use it in unexpected — and tasty — new ways. Here are some ideas.

• To give steamed rice a savoury flavour, add 15 millilitres (one tablespoon) soy sauce to the cooking water.
• For a delicious glaze on roasted pearl onions, mix together equal parts soy sauce and molasses and toss with the onions before roasting.
• To make a quick Polynesian sauce, stir together 100 millilitres (1/3 cup) soy sauce, 125 millilitres (1/2 cup) pineapple juice, one can (150 grams/five ounces) crushed pineapple, and two millilitres (1/2 teaspoon) hot-pepper sauce. Add to cooked vegetables or meat as a stir-fry sauce or serve over roasted pork, chicken or fish.
• For an Asian-style glaze, mix together 50 millilitres (1/4 cup) soy sauce or teriyaki sauce, 175 millilitres (six ounces) cola, five millilitres (one teaspoon) hot-pepper sauce, two millilitres (1/2 teaspoon) ground cloves, and two millilitres (1/2 teaspoon) ground ginger. Boil over high heat until reduced in volume by about half and thickened to a syrup, about 10 minutes. Brush over baked ham during the last 20 minutes of cooking.

• To make an egg-free mayonnaise, use silken tofu as the base. In a food processor, combine 350 grams (12 ounces) silken tofu, 75 millilitres (1/3 cup) olive oil, 50 millilitres (1/4 cup) fresh lemon juice, two millilitres (1/2 teaspoon) Dijon mustard, two millilitres (1/2 teaspoon) salt and a pinch of freshly ground black pepper. Blend in 15 to 30 millilitres (a tablespoon or two) of water if the mixture is too thick. Keeps refrigerated for up to one week. Be sure to buy silken tofu for this recipe. It has a creamier texture than regular tofu. You can find it in most grocery stores near the regular tofu.
• To mix up a healthier pumpkin pie filling, add tofu to the mixture. In a blender or food processor, combine: 350 grams (12 ounces) extra-firm tofu, one can (450 grams/15 ounces) pumpkin puree, 110 grams  (1/2 cup) firmly packed brown sugar, 85 grams (1/4 cup) honey, one egg, 10 millilitres (two teaspoons) vanilla extract, 30 millilitres (two teaspoons) ground cinnamon, one millilitre (1/4 teaspoon) ground nutmeg, one millilitre (1/4 teaspoon) ground allspice. Pour into a 23 centimetre (nine inch) pie crust and bake at 230°C (350°F) until set, about five minutes. Cool completely before serving.
• For a satisfying chocolate pudding without all the fat and calories, whip one box (350 grams/12 ounces) extra-firm silken tofu, 250 millilitres (one cup) melted semi-sweet chocolate chips, and five millilitres (one teaspoon) vanilla extract in a food processor. Continue whipping the mixture, scraping down the sides, until no white is visible. Serve immediately, or blend in 30 millilitres (two tablespoons) milk and refrigerate for up to two days (the milk helps to keep the pudding from getting too firm when chilled). For a more complex flavour, add a little almond, rum or orange extract. You could also add spices like cinnamon or allspice. For mocha flavour, dissolve five millilitres (one teaspoon) of instant coffee or espresso granules in 10 millilitres (two teaspoons) boiling water, cool slightly and add along with the extract.

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