{"id":4040,"date":"2009-04-30T03:04:37","date_gmt":"2009-04-30T03:04:37","guid":{"rendered":""},"modified":"2025-10-15T13:25:33","modified_gmt":"2025-10-15T13:25:33","slug":"tofu-recipes","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=4040","title":{"rendered":"Tofu Recipes"},"content":{"rendered":"


\nCraig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds at some of America’s top restaurants. Chef Koketsu grew up in a Japanese-American family in San Jose, California and has fond memories of enjoying handmade Tofu as a child. He has since developed a deep appreciation of this versatile Japanese comfort food. Rich in anti-oxidants known as isoflavones, tofu has been linked to numerous health benefits including improved bone and heart health and even maintaining a healthy weight. <\/p>\n

Koketsu began his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After moving through all the posts in the kitchen, he received the distinction of being named banquet chef for all private events at Stars, which allowed him to create intricate and innovative dishes. <\/p>\n

As Koketsu learned about the luminaries of the culinary world, he realized that a move to New York City was crucial to work with the chefs he admired. Once in New York, Koketsu landed a position of chef de partie with Gray Kunz at the famed restaurant Lespinasse. Chance intervened when the young chef was afforded a rare opportunity to work with another remarkable talent, Christian Delouvrier, who replaced Kunz after his departure from Lespinasse. Koketsu stayed on Delouvrier’s new team and became poissonnier, which was the post he held when Lespinasse earned a four-star review from the New York Times. A year and a half after the review, Koketsu was honored with the highest position in Delouvrier’s kitchen, chef de cuisine. Koketsu was selected to create the culinary concept and menus of Quality Meats, which he executed with a great respect for classic dishes, transformed by his creativity. With the transition of Park Avenue Autumn to Park Avenue Winter, Koketsu shifts his focus to mine diverse culinary techniques to illuminate winter\u2019s unique offerings.
\nPark Avenue was named among the top best new restaurants of 2007 by New York Times, New York Magazine and New York Observer. New York Magazine also named Koketsu among New York\u2019s top up-and-coming chefs.<\/i> <\/p>\n

\u2022 Spice Seared Tofu with Avocado, Beets, and Cucumbers<\/b>\u2014a fresh, crisp salad, which features firm House Organic Tofu in a simple form alongside the unexpected pairing of avocado and beets. <\/p>\n

\u2022 Mabo Tofu Gnocchi<\/b>\u2014 Chef Koketsu\u2019s play on the traditional Chinese dish is made with House Organic Tofu and spicy chili. The traditional Asian flavors remain but the recipe calls for a modern technique resulting in preparation of Tofu gnocchi. <\/p>\n

\u2022 Tofu Rice Pudding with Rhubarb, Pine Nuts, and Thai Basil<\/b>\u2014a flavorful, satisfying dairy-free dessert in which silken House Organic Tofu is used to create added creaminess and texture. <\/p>\n

As demonstrated by Chef Koketsu and his recipes, Tofu is a multi-faceted wonder ingredient with the ability to transform your dishes. When incorporated into a well-balanced diet, Tofu can help achieve and maintain a healthy weight while providing multiple health benefits from bone to heart wellness. The most versatile of any Tofu line, House Foods products include Organic and Original Tofu in five firmness levels from silken to extra firm, Tofu Steak Grilled, Tofu Steak Garlic & Pepper, Tofu Steak Cajun and the acclaimed Tofu Shirataki noodles. <\/p>\n

\n
\"Spice-Seared<\/a><\/div>\n
Spice-Seared Tofu with Avocado, Beets & Cucumbers<\/div>\n<\/div>\n

Spice-Seared Tofu with Avocado, Beets & Cucumbers<\/h2>\n

Serves 4-6<\/i>
\nIngredients<\/b><\/p>\n