Tofu

By Hklbrries

Tofu is a pressed curd consisting of soybeans, water, and a solidifier. It is made by cooking soybeans in water, straining them to extract soy milk, cooking the soy milk, and adding the solidifier to produce curds and whey. The curds are pressed until firm to form cubes.

Tofu cubes are packaged in water and are generally stocked in the produce section of supermarkets and natural foods stores. In some stores, two varieties of tofu are avaialable: firm tofu, which is best used in casseroles, soups, salads, and other recipes calling for distinct cubes; and soft tofu, which contains more liquid and is best used in pureed desserts, dressings, sauces, and dips. Some stores carry unlabeled tofu. This is usually the firm variety. It can be used in recipes requiring a creamy texture, but will require a great deal of mashing.

Tofu is delicious when eaten in combination with other foods. To use tofu, remove it from its storage water and drain. Because it is very absorbent, tofu nicely soaks up the flavor of the surrounding foods and seasonings.

To store, keep tofu refrigerated and submerged in fresh water. If the water is changed daily, tofu will keep for a week. For longer storage, drain and freeze. Unfortunately, tofu that has been frozen and thawed lacks a tender texture. It is best used in casseroles and other dishes in which a chewy texture is desirable.

Tofu is an excellent source of nonmeat protein. To enhance the protein, supplement it with grains, milk, eggs, cheese, nuts, or seeds. Tofu is a good source of iron, low in calories, and cholesterol-free. It also provides B vitamins and calcium. Many people find that it is exceptionally easy to digest.

Ingredients

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Preparation

Step 1

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