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- The history, different types, and nutritional value of tofu
- What to look for when buying tofu, and how to store it after you buy
- How to make your own tofu from scratch at home
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Tofu Basics
Tofu is the Japanese name for the curd obtained from the milky liquid extracted from soybeans.
Although often defined as a soft vegetable cheese, tofu is actually not a dairy product, and it is never fermented, aged, or matured like
cheese. Usually sold in rectangular pieces that resemble spongy white blocks, tofu has a somewhat gelatinous but firm texture that can be likened to a firm custard. Though a bit bland tasting on its own, tofu readily absorbs the flavors of the foods with which it’s combined.
A Brief History of Tofu
Called doufu (dow-foo) in its native China, tofu was invented more than 2,000 years ago by a Chinese scholar and is an important food in Asian cooking. The Japanese discovered tofu in the 18th century and introduced it to the West many centuries later.
Soft Tofu vs. Firm Tofu
Tofu breaks down into two main types: soft and firm.
- Soft tofu: Has a soft creamy texture and is easily liquefied in the blender, can be used in place of sour cream, yogurt, and soft cheeses such as cottage cheese, ricotta, or cream cheese. It can also be prepared in the same way as scrambled eggs or used as a sandwich spread.
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Firm tofu: Has a tougher spongelike texture. It cooks in a matter of minutes and can be sautéed, braised, simmered, fried, or grilled. It can also be made into a paste for use as a dip or spread. Firm tofu keeps its shape better and is easier to slice and cut into cubes than soft tofu, which is more easily crumbled and mashed.
In addition to soft and firm tofu, raw tofu is sometimes used in cooking. Raw tofu can be ground and seasoned for use in sandwiches, salads, and appetizers. The type of dish you’re preparing determines which type of tofu you should use.
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