What is tofu?

If you are wondering what tofu is precisely, you are probably one of many. In their most basic recipe, tofu consists of soybeans, water, as well as a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to produce a mixture which is then separated into solids (pulp generally known as okara) and liquid (generally known as soy milk).

From there, the coagulant is added to the soy milk and gently stirred, resulting in the soy milk to form curds, much like a cheese-making process. The nice and cozy curds are then pressed in to a mold and cooled, and the resulting blocks these are known as tofu.

Tofu is a staple in East Asian diets. It’s considered to have came from China over 2000 in years past and was unveiled in Korea and Japan around the eighth century. It’s an particularly significant ingredient in Zen Buddhism, where practitioners sweets meat.

Under western culture, tofu began arriving in cities with large Asian populations from the late 1800s but had been largely a mystery food product. Inside the 1960s and 1970s, the hippie and natural food movement triggered the best way to adopting vegetarian diets, increasing tofu’s popularity in the usa. Once only sold at nutrition stores and Asian markets, tofu has become accessible for the most part grocers across the country.

1. Extra-firm tofu

Extra-firm tofu is typically pressed to some extent where they have very little moisture left, leaving it using a hearty consistency that lends itself well to slicing, baking, frying, and much more. This level of firmness is the most popular in the usa, based on Tsai.

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

Preparation methods: Extra-firm tofu will usually need little or no to no additional pressing and is sliced, cubed, shredded, and crumbled without difficulty. Freezing the tofu is also an additional way to customize the texture in the curd before using.

The best way to eat it: Extra-firm tofu is most beneficial used when you want your protein to hold its shape. Cubes will stand up well to stir-frying, while slices might be battered and fried, or pan-seared and flipped or grilled without failing. It’s also possible to crumble extra-firm tofu and employ it because you would ground meat, ideal for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed in order that the curds are tight but still possess a little give. This is a very versatile form of tofu which can be pressed again in your house to restore even firmer.

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

Preparation methods: Firm tofu stands up well to frying, baking, searing, which enable it to also be eaten raw. Since this type of tofu has more moisture than extra-firm, it is usually pressed again whether it still feels too “wet” for the recipe. This can be frozen before preparing, that may provide the tofu a meatier texture.

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

3. Medium-firm tofu

Medium-firm tofu is much more delicate than its firm and extra-firm counterpart, but still features a denser texture than soft and silken tofu. This kind has a higher moisture content and can still be pressed to expel water to get a meatier texture.

Texture: Rough to look at, softer than firm but nevertheless holds its shape better than soft tofu.

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

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

4. Soft tofu

In comparison with other block-style tofus, soft tofu is tight on the least timeframe, leaving it with a extremely high moisture content. It possesses a lighter plus much more delicate consistency that work well both in sweet and savory applications.

Texture: Visibly smoother than firmer tofus but nonetheless includes a little bit of rough texture when finished.

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

The best way to eat it: Enjoy this curd in Korean soft tofu stew (called soondubu jjigae), puree it right into a smoothie for really protein and the entire body, or eat it raw, dressed with a soy-based vinaigrette and sesame seeds.

5. Silken tofu

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

Texture: Delicate and smooth, silken tofu feels much like pudding, using a fine texture.

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

How to eat it: Silken tofu’s super smooth texture can make it an excellent ingredient relating to dressings and sauces to add additional body, and will also act as a substitute for eggs or like a base for creamy vegan desserts. Silken tofu may also be eaten out of the box, garnished with a certain amount of top-quality soy sauce, grated fresh ginger, as well as a sprinkling of bonito flakes.

6. Fried tofu

Fried tofu is made each time a cube of firm tofu is fried in oil of sufficient length to the water within the tofu to evaporate. “[This leaves] a sponge-like matrix so your tofu is able to soak up flavors,” says Tsai.

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

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

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

The best way to eat it: Fried tofu might be put into stir fries like meat, sliced into strips to incorporate texture to salads or soups, or full of rice to make inar-izushi.

7. Smoked and baked tofu

Preparation methods: As these forms of tofus are seasoned capable to eat, they can be consumed away from the package.

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

Insider’s takeaway

Tofu can be an incredibly versatile ingredient. It’s a nutritious source of plant-based protein which will come in several formats, like extra-firm, firm, medium, firm, soft, and silken.

The varying types and textures of tofu help it become very easy to select an alternative that may resist frying and braising, a treadmill that can blend beautifully into smoothies and sauces.

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