Tofu is made by pressing the curds from coagulated soy milk into blocks. Tofu can be divided into two categories - silken and regular. Silken tofu is best in dips, desserts, smoothies, and puddings. It is usually labeled soft, firm, or extra firm.
Regular tofu is pressed and labeled extra soft, medium firm, firm, extra firm, or super firm. Extra firm and super firm tofu are more durable and are typically used when a recipe calls for frying the tofu.
Tofu can be found refrigerated in individual packages or in non-refrigerated aseptically sealed containers. Refrigerated tofu typically has an expiration date on the package.
Tofu can be frozen and kept in the freezer for up to five months. Freezing tofu will slightly change its texture, making it more absorbent.
Blend together soft tofu, olive oil, garlic and lemon juice to make a tofu aioli dip.
Scramble vegetables, soft tofu, and turmeric for an “egg-like” breakfast dish. This dish can be served as is or in a tortilla with black beans and salsa to become “tofu rancheros”.
Blend soft tofu with seasonal fruits and honey for a protein packed smoothie.
Tofu was discovered by a Chinese cook who accidentally curdled soy milk almost 2000 years ago.
You can make your own tofu with soy milk and magnesium chloride.
When cooking with firm tofu, you will usually want to drain and press the tofu first. Some recipes will tell you to freeze and thaw your tofu.
Tofu itself is very bland so it’s important to pair it with a marinade or sauce.
With over 10 grams of protein per half-cup serving, tofu is an excellent source of protein for vegetarians.
Tofu is also a great source of phosphorus, selenium, copper, manganese, omega-3 fatty acids, iron, magnesium, zinc, and vitamin B1.
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