Tofu Basics
Tofu, also known as bean curd, is a good source of protein, phytochemicals (chemical compounds that occur naturally in plants) and isoflavonoids (group of biologically active phytochemicals. Additionally, it has not cholesterol. Making tofu is similar to making simple cheeses (pressed curd tofu) or yogurt (silken tofu).
Before cooking tofu, drain, slice or cube it and blot with paper towels to remove excess water. This allows more room for marinades to be absorbed and will help prevent spattering.
Each tofu has its best use. Here is a quick reference to check before you buy:
*Extra-Firm: Ideal for when you ant tofu that won’t fall apart or if you want
Break it into crumbles.
*Firm: All-purpose tofu, strong enough to withstand frying and sautéing. It
Retains some delicacy that extra-firm tofu lacks.
*Flavored: Marinated, ready to use and available in a variety of flavors.
*Silken: Sold in shelf-stable packages; add to salads, puree for salad
Dressings and smoothies or scrambles with eggs.
*Soft: Delicate custard like texture, which makes it a perfect choice for
Salads, smoothies, baked goods, sauces and dips.
