09, 2023
We’ve all heard of it, but what exactlyistofu?
Read on to learn what this high-protein meat substitute is made of and how to cook it.
Whether youre anew vegetarianor interested in eating less meat, say hello to tofu!
This versatile, easy-to-use ingredient is aplant-based meat substitutethats a great source of protein.
But what is tofu, exactly?
Heres everything it’s crucial that you know.
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What Is Tofu?
Tofu, also known as bean curd, is a plant-based protein made from soy.
To make tofu, dried soybeans are soaked until tender, then crushed and boiled.
The result is soy milk.
Firm tofu is made mainly from curds, while silken tofu contains both curds and whey.
Compared to other soy-based meat replacements, liketempeh, tofu is very smooth.
In many ways, tofu is like chicken, game to absorb whatever flavor stars in yourmarinadeor sauce.
Types of Tofu
Silken tofu
Silken tofu is also known as soft tofu.
As it sounds, silken tofu is extremely soft, almost pudding-like in its texture.
Silken tofu is sold in soft, medium and firm.
The first two are generally interchangeable and best in creamy recipes.
Firm silken tofu is often cubed and stirred intomiso soup.
Firm tofu
Firm tofu, also known as Chinese-style tofu, has less moisture than silken tofu.
Firm tofu is a good choice for marinating as it will absorb flavor nicely and cook well.
Extra-firm tofu is best for frying and sauteing.
In general, firm and extra-firm varieties are interchangeable.
Firmer types of tofu can be cut into cubes or crumbled like cheese.
Is Tofu Good for You?
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Generally speaking, yes.
Tofu is a nutrient-rich staple in diets around the world.
Its thought that tofu can also help protect against certain cancers and benefit your heart.
But soy doesnt have the greatest reputationno matter how its being consumed.
Its a blank canvas that soaks up sauces and spices, making it extremely versatile.
When learninghow to cook tofu, its crucial to remember that different types of tofu are cooked differently.
For silken tofu, thats not generally an issue.
Luckily, theres a simple trick to expel excess water and ensure tofu browns well: Press the tofu.
Top with another paper towel and then another cutting board or flat, sturdy surface.
Set a heavy cast-iron pot or a few thick cookbooks on top.
The weight will help squeeze liquid from the tofu.
Leave it for about 15 or 20 minutes.
Discard the wet paper towels and drain any excess water.
The tofu is now ready to use in your recipe.
Tofu is often shelved in the produce section or in a natural foods section of the store.
Its typically refrigerated, but there are a few shelf-stable varieties as well.
When buying tofu, check that the package is heavy.
Then check the date to ensure your tofu is fresh.
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