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Tofu

Tofu is also known as soybean curd. Tofu makes a great meat substitute, not only for vegetarians, but also for individuals who have trouble digesting meat. Nutritionally speaking, it’s high in calcium and vitamins, but low in fat and sodium.

Tofu

Of course, served alone, tofu tastes rather bland. But tofu – or doufu to use its Chinese name – is not designed to be eaten alone. The beauty of bean curd is that it absorbs the flavors of the food it is cooked with.

Types of tofu

Besides blandness, another common complaint about tofu is the texture. However, today you can choose from a wide variety of tofus that vary from firm to extra firm, which are fairly dense and solid, to soft, which is more jello-like. There is also silken tofu, which has a creamy, custard-like texture, and also comes in varying degrees of firmness.

Use firmer tofus for stir-fries and grilling, soft tofu works well in soups and silken tofu is good for blended dishes like pudding. But there are no rules – it all depends on your own preference. Recipes normally specify which type of tofu to use, but if they don’t, it is safest to stick with medium firmness.

Tofu types

Normally located in the refrigerated section of the grocery store, tofu comes in all sorts of shapes and sizes – from individual cakes to larger blocks. One company even packages their tofu in a convenient, plastic-wrapped cylinder – all you need to do is peel back the plastic and slice. Also try the Chinese-style tofu packaged in water – it gives the best results when cooking Chinese dishes.

Freezing tofu

Tofu can also be frozen, which gives it a more meaty texture. Firm to extra firm tofus are better for freezing. But no matter what type of tofu you’re working with, you can add extra firmness by draining it before freezing. Simply place the tofu between paper towels or tea towels and lay a heavy pot or board on top of it for fifteen to thirty minutes. Frozen tofu will last for at least 3, and up to 5, months.

Many recipes also call for tofu to be drained before cooking. This will increase its capacity to absorb other flavors, making for a tastier dish. Another way to increase tofu’s flavor is to marinate it. There are no hard and fast rules here, but the longer the tofu is marinated, the more flavorful the result. After marinating, you can either fry it or add it to a soup or salad. You don’t even need to use it immediately – stored in a sealed container in the refrigerator, marinated tofu should last for several days.

How to drain tofu

You’ll have a more flavorful dish if you drain the tofu before cooking. It will take about 15 minutes

What you need:

  • 1 block tofu
  • Cutting board
  • Towels (paper or other)
  • Heavy weight
  • Knife to cut tofu

Here’s how:

  1. Cover a cutting board with paper towels or towels.
  2. Cut the tofu into the size and number of pieces called for in the recipe.
  3. Place the tofu on the cutting board.
  4. Place a heavy weight, such as a book or bowl, on the tofu.
  5. Drain the tofu for 15 minutes.
  6. Change the paper towelling or towels as required.

Tips:

  • If possible, you might want to tilt the cutting board to allow the water to drain into the sink.
  • For better results when cooking tofu, be sure not to overcook.
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