Cooking with Tofu
Source of Recipe
Nicholas Zhou
Handling tofu
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Be sure to drain excess water from your tofu before using.
For Medium Firm Tofu, let it sit in a colander for 10 minutes
or pat dry with paper towel before using.
-Always cook tofu over low heat
-Do not over-cook
-Over-cooking causes it to become dry and tough
-Marinate tofu in a glass or enamel dish; a metal dish may
leave an unpleasant taste.
Storing tofu
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After tofu is opened, store the unused portion in the fridge,
where it will stay fresh for three to four days. Tofu is
perishable and must be kept refrigerated. Always check the
"Best Before" date on the package. Discard tofu if it develops
a sour odor or if the package becomes bloated.
-Medium Firm tofu should be immersed in water. The water should
be changed daily.
-Firm and Extra Firm tofu can be wrapped in plastic wrap or
transfer to plastic container.
-Soft and Dessert tofu can be covered with plastic wrap and
stored in the original container or transferred into a plastic
container.
Freezing tofu
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Medium Firm and firmer Varieties of tofu can be frozen. Soft
and dessert tofu should not be frozen because they have a high
water content. Freezing tofu is easy.
1. Wrap well-drained tofu in plastic wrap
2. Cut into smaller chunks or cubes if desired
3. Pop the tofu pieces into a zip lock plastic bag
4. Place them in the freezer
5. Frozen tofu should be consumed within 3 months.
Thawing tofu
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Thaw your frozen tofu, prior to use, either at room temperature
or immerse in boiling water. Frozen tofu may also be thawed
in the refrigerator or microwave. Remember to squeeze out
the excess liquid before using. When thawed, tofu turns a
creamy beige color and takes on a firmer, chewier meat-like
texture.
Preparing tofu
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-Creaming tofu
Blended with water in a food processor, softer varieties of
tofu acquire a milk-like consistency. Medium Firm Tofu may be
used for non-dairy cheesecakes or dips. For creaming, use soft
tofu, dessert tofu, or medium firm tofu.
-Crumbling tofu
Firmer varieties of tofu may be crumbled or mashed to create
a consistency similar to ground meat. Use your hands or crumble
with a fork or potato masher. In pasta sauces, cook with onions
and garlic - the tofu will absorb the flavors. Crumbled tofu
may also be sprinkled over salad or pizza like feta cheese.
Note the tofu will not melt.
Cubing, Marinating or Baking Tofu
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Firmer varieties of tofu can be cubed, Marinated or Baked
-Marinate overnight in Italian-style salad dressing or teriyaki
sauce if desired
-Marinate tofu in a glass or enamel dish
-Dress up a salad by tossing marinated cubes on top
-Coat tofu with Shake and Bake or breadcrumbs and bake
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