How to Cook with Tofu
Source of Recipe
Daily Dish
Tofu is made from curdled soy milk, a liquid extracted from ground, cooked
soybeans. Tofu is a versatile ingredient that can be either the blandest or
the tastiest part of a dish, depending on how it's used. Its numerous
varieties make it an ideal replacement for animal products in both savory
and sweet dishes.
Tofu comes in two types-silken and normal. Silken tofu tends to be more
slimy because it's not as pressed as normal tofu and, therefore, contains
more moisture. Silken tofu is ideal for baking, smoothies, or for other
times when you would desire a smoother consistency. Normal tofu is the kind
that you would typically buy in the grocery store.
Both silken and normal tofu come in varying levels of firmness: soft, firm,
and extra firm. The firmer the tofu, the less moisture it contains and the
more marinade it will be able to absorb. Even so, since tofu comes packaged
in water, it's always a good idea to remove excess moisture before use by
pressing your tofu. To do this, cut the block into four slices, wrap with
paper towels, and lay them under a heavy object (like a cutting board).
Leave it for thirty minutes and the paper towels will absorb the excess
water. Don't bother pressing soft tofu, as it will just fall apart.
The kind of tofu you use depends on what you plan to cook. Both soft and
silken tofus are good blended into baked goods or fruit smoothies. Firm and
extra-firm tofu can be used as a meat replacement in any dish, from a
stir-fry to cacciatore. You can fry tofu in oil or broil it in the oven to
create a crunchy, golden-brown skin; you can scramble tofu to make an
omelet; and you can even use tofu to make cheesecake. Whatever you choose to
do, don't be afraid to experiment.
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