What’s tofu?

If you are wondering what tofu is exactly, you’re probably not alone. In their most basic recipe, tofu contains soybeans, water, as well as a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to make a mixture that is then broken into solids (pulp known as okara) and liquid (known as soy milk).

From that point, the coagulant is put into the soy milk and gently stirred, creating the soy milk to create curds, such as a cheese-making process. The warm curds will be pressed in to a mold and cooled, as well as the resulting blocks are known as tofu.

Tofu is a staple in East Asian diets. It really is considered to have came from China over 2000 in years past and was introduced to Korea and Japan round the eighth century. It is an especially important ingredient in Zen Buddhism, where practitioners don’t eat meat.

In the West, tofu began showing up in cities with large Asian populations within the late 1800s but used to be largely a mystery food product. Inside the 1960s and 1970s, the hippie and natural food movement generated more and more people adopting vegetarian diets, increasing tofu’s popularity in the united states. Once only sold at whole foods stores and Asian markets, tofu is currently accessible essentially grocers across the country.

1. Extra-firm tofu

Extra-firm tofu is normally pressed to some extent where it’s got hardly any moisture left, leaving it using a hearty consistency that applies well to slicing, baking, frying, and much more. This amount of firmness is the most popular in america, in accordance with Tsai.

Texture: Very dense, solid with little or no give along with a chewier feel than other kinds of tofu.

Preparation methods: Extra-firm tofu will usually need little or no to no additional pressing and can be sliced, cubed, shredded, and crumbled effortlessly. Freezing the tofu can be a different way to affect the texture from the curd before using.

The way to eat it: Extra-firm tofu is the most suitable used when you wish your protein to keep its shape. Cubes will operate well to stir-frying, while slices might be battered and fried, or pan-seared and flipped or grilled without fallling. You can even crumble extra-firm tofu and use it because you would ground meat, perfect for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed so your curds are tight but nonetheless possess a little give. This can be a very versatile form of tofu that can be pressed again in your own home making it even firmer.

Texture: Solid with visible, tight curds that spring when gently pressed.

Preparation methods: Firm tofu stands up well to frying, baking, searing, and will be eaten raw. Simply because this sort of tofu has more moisture than extra-firm, it can be pressed again whether or not this still feels too “wet” for the recipe. This can be also frozen before preparing, that can give the tofu a meatier texture.

How to eat it: Firm tofu is effective for most savory recipes, just like extra-firm. Make use of this for Hakka-style stuffed tofu, or as a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.

3. Medium-firm tofu

Medium-firm tofu is more delicate than its firm and extra-firm counterpart, however features a denser texture than soft and silken tofu. This type includes a higher moisture content and will be pressed to expel water for any meatier texture.

Texture: Rough in features, softer than firm however holds its shape much better than soft tofu.

Preparation methods: Braising, boiling, baking, and deep-frying will continue to work best – this type of tofu might break if employed in a stir fry and is too wet to hold its shape when seared.

The way to eat it: Medium-firm tofu perform well inside a salad, marinated and baked, or broken up and utilized as an alternative to eggs within a vegan scramble or breakfast burrito.

4. Soft tofu

Compared to other block-style tofus, soft tofu is pressed for the least timeframe, leaving it using a extremely high moisture content. It provides a lighter plus more delicate consistency that works well in sweet and savory applications.

Texture: Visibly smoother than firmer tofus however has a little rough texture when separated.

Preparation methods: Because this tofu needs gentle handling, it can’t be pressed to expel additional moisture. It’s advisable boiled, braised, or battered and deep-fried, and can be used raw or pureed.

How you can eat it: Love this particular curd in Korean soft tofu stew (called soondubu jjigae), puree it in a smoothie for additional protein and the body, or eat it raw, dressed having a soy-based vinaigrette and sesame seeds.

5. Silken tofu

Silken tofu is made with no pressing in any respect – soy milk is coagulated within a mold without creating curds, leaving an ultra soft tofu using a custard-like consistency.

Texture: Delicate and smooth, silken tofu feels just like pudding, having a fine texture.

Preparation methods: This sort of tofu cannot be pressed and should be eaten raw, cubed and dropped into broth, or pureed.

The way to eat it: Silken tofu’s super smooth texture helps it be an excellent ingredient to include in dressings and sauces to include additional body, and may also act as a substitute for eggs or as a base for creamy vegan desserts. Silken tofu can also be eaten out of the box, garnished with only some top-quality soy sauce, grated fresh ginger, and a sprinkling of bonito flakes.

6. Fried tofu

Fried tofu is created every time a cube of firm tofu is fried in oil long enough for that water inside the tofu to evaporate. “[This leaves] a sponge-like matrix so that the tofu has the capacity to absorb flavors,” says Tsai.

Sometimes based in the kind of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable form of tofu. Fried tofu usually can be located inside the same section as tofu, or among other plant-based meat substitutes.

Texture: Spongy, with a lot of chew because of the fried outer crust.

Preparation methods: Enjoy fried tofu by sauteing, marinating, stuffing, or slicing it into strips.

How to eat it: Fried tofu may be combined with stir fries like meat, sliced into strips to include texture to salads or soups, or stuffed with rice to create inar-izushi.

7. Smoked and baked tofu

Preparation methods: As these varieties of tofus are seasoned and ready to eat, they may be consumed right out of the package.

The best way to eat it: Use smoked and baked tofu because your main protein in salads, instead for shrimp or pork in Vietnamese-style rice paper rolls, or sliced and eaten raw.

Insider’s takeaway

Tofu is definitely an incredibly versatile ingredient. It is a nutritious method to obtain plant-based protein links in several formats, like extra-firm, firm, medium, firm, soft, and silken.

The varying types and textures of tofu allow it to be easy to select a choice which will withstand frying and braising, or one which will blend beautifully into smoothies and sauces.

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