Introduction to Tofu

Tofu is made of soybeans. water and coagulant, or curdling agent. it is high in protein and calcium and well known for its ability to absorb new flavours through spices and marinades. due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with, vegetarians itself. Look for tofu in the produce section of your regular grocery store.

Types of tofu

Silken tofu - Japanese style, or silken tofu, has a very silky, creamy texture. It is deal in vegan desserts such as cakes and cookies which may call for tofu, since it blends readily. In Japan, silken tofu is used to make a variety of desserts and main dishes, served with various sauces. This type of tofu breaks up very easily, making it unsuitable for stir fries and similar dishes, as it well simply melt away among the other ingredients.

Regular - Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. Firm or extra firm regular tofu is best used in stir fries, tofu bakes, grills, scrambled dishes or any dish where you will want the tofu to retain its shape. Firm tofu is higher in protein, fats and calcium than other type of tofu.