Cooking Tofu: Silken, Soft, Firm, Marinated Tofu And Storage Of Tofu

Cooking tofu has grown increasingly popular in recent years. Tofu's high protein count makes it an ideal substitute for meat, though cooking tofu is not just for vegetarians anymore; it is a terrific way to cut calories and fats. Cooking tofu is also a cheaper alternative to cooking meat, and can be done quickly and easily.

Tofu is derived from soy, and is curdled in a process similar to that of cheese. Apart from its usefulness in a vegetarian diet, cooking tofu can be a staple of a lactose-free diet as well. As with all soy foods, tofu is rich in calcium, and can also guard against heart disease.

The bland taste and spongy texture scares some people away from cooking tofu, but it really becomes delicious when combined with other flavors. There are not many limits on cooking tofu; it can be fried, baked, grilled or steamed with equal ease. Its inherent blandness also means it will not clash with anything, making tofu one of most versatile foods in existence. Cooking tofu is not limited to a specific kind of cuisine, either. Most probably know tofu from Chinese restaurants, but it can be used in basically any kind of cooking style.

Cooking tofu does not require a trip to a specialty market anymore. It is commonly found in ordinary supermarkets nowadays, and usually in several different varieties. Cooking tofu is simple, but texture is very important when making a selection. Firm tofu, or regular tofu, is the most commonly used, and has the most meat-like texture. Most recipes use firm tofu unless specified otherwise. This kind works best for frying, baking or grilling. Firm tofu should be drained before cooking, and pressing it will give it a better texture. Pressing the tofu is an easy process; after draining it, place it in a pie pan with a dry paper towel on top, and leave a bowl to rest on top of it for five to 15 minutes. Many recipes recommend marinated tofu, and marinating will help the tofu function as the centerpiece of the dish. Prior to cooking tofu, it can also be frozen, another way of eliciting a different texture from the food. Freezing will also speed up the marinating process, as the tofu will absorb the sauce much quicker.

Silken tofu, on the other hand, is much more delicate. It will lose its shape when frozen, and will break apart when pressed. As such, silken tofu is better suited for desserts, though the popular Ma Po Tofu dish often uses the silken variety. Soft tofu is well suited for use in dips and soups; not as custard-like as silken tofu, and with enough firmness to stay intact. Soft tofu is also said to make a good substitute for scrambled eggs.

Tofu will be good in the refrigerator for about a week. If frozen, it can last for three to five months beyond its expiration date. Tofu can spoil if left out too long, so if the recipe calls for marinated tofu, be sure to let it sit in the fridge. Do not be afraid to be creative when cooking tofu, either. It is easy to use in just about any style, and will blend with practically anything that can be dreamt up.

Sources:
Parkinson, Rhonda. "Terrific Tofu." About.com. 2007. New York Times Company. 18 Oct 2007. http://chinesefood.about.com/od/tof1/p/tofu.htm.
Romanoff, Jim. "Cooking With Tofu? Pick The Right Texture For Your Recipe." Kansas City Star. 9 Oct 2007. Associated Press. 18 Oct 2007. http://www.kansascity.com/food/story/309344.html.

Schmidt, Darlene. "Cooking With Tofu - How To Prepare A Delicious Tofu Dish." About.com. 2007. New York Times Company. 18 Oct 2007. http://thaifood.about.com/od/thairecipesstepbystep /ss/deepfriedtofu_3.htm.

"Tofu 101." Cooking Solutions. 2003. 18 Oct 2007. http://www.cooking-solutions.com/Tofu%20lesson.htm l.