Tofu is a popular protein source that originates from China but can also be found in Japanese and Vietnamese cuisines. Tofu is a plant-based protein as it is made from soy. Making tofu starts with soaking dried soybeans in water and blending the mixture to make soy milk. After the soy milk has been made, it gets repeatedly heated and strained to start concentrating the mixture. Finally, a coagulant such as magnesium chloride or calcium sulfate is added to the mix to give tofu its structure and texture. The final product is a soft white block (pictured below) rich in protein, calcium, and iron. Tofu’s color can vary from white to yellowish beige depending on the soybean variety and has a soft texture and neutral flavor.
Tofu can be cooked and added to meals, eaten raw, used as a substitute for eggs in certain recipes, and blended into smoothies or soft desserts. Tofu comes in varying degrees of firmness: silken, soft, firm, extra firm, or super firm. Silken is the softest and is often used to blend into smoothies or dips; Super firm is the hardest and is often used for frying. Double-check your recipes for which type of tofu is called for to ensure your meals have the right texture. Some recipes call for the tofu to be pressed before cooking. You can see how to press tofu here. Try marinating and baking your pressed tofu using this simple recipe from FoodHero.
Tofu should be stored refrigerated in its original packaging, and leftover tofu should be kept refrigerated in an airtight container submerged in water for 3-5 days. Tofu can be eaten past the date labeled on the container but should be checked for freshness. Some ways to check for freshness include checking for bloating in the package, if the water is cloudy, if the color of the tofu darkens, or if the tofu is molded. Spoiled tofu will also smell or taste unpleasantly strong and sour. If your tofu appears spoiled, it is better to get rid of it.
Check out these other recipes to see what you can do with tofu!
Chinese Tofu Sheet Stir-Fry (千张肉丝) – The Woks of Life
Tofu “Egg” Salad (foodhero.org)
Blueberry Tofu Smoothie (foodhero.org)
Tofu Banana Pudding (foodhero.org)
Other Sources:
A Step-By-Step Guide to Making Tofu (thespruceeats.com)
Types of Tofu and How to Use Them | Bon Appétit (bonappetit.com)
Why You Should (and Shouldn’t) Change The Water Before Cooking Tofu | legendarySpicemn.com
