Make a Spicy Soup and Stew

Leftover tofu is an excellent opportunity to make a nourishing batch of soup for dinner. While both firm and silken tofu can be used in soups, the type of tofu you use will determine the sort of soup you produce. Soft and silken tofu, according to Leaf, absorb tastes better than their stiffer cousins and hence perform well in broths with more complex flavors. They're also more fragile, necessitating more gentle stirring unless you want to end up with shards of tofu floating around. Firm and extra-firm varieties of tofu, on the other hand, tend to hold their shape much better and you could use them as a protein-rich substitute for noodles in soups like chicken noodle soup.

There's also the option of tasting one of the many tofu-based traditional Korean stews. Kimchi soondubu jjigae, made with kimchi, sliced pork, and soft tofu, and haemul soondubu jjigae, made with soft tofu and seafood, are also available. These stews, on the other hand, call for a lot more tofu and are best made when you have a lot of leftovers. If not, you can always make a hot and sour soup with a cup of soft tofu!