Often relegated to the realm of vegetarian or alternative cuisines, tofu definitely has an image problem. But careful cooking and attention to its strong suits can create a great tofu makeover.
Soy What?
Tofu is just one of the many ways the ubiquitous soybean is processed. Soybeans are cooked and mashed, then processed in a fashion quite like cheese. The result is a versatile protein known for taking on many roles in the culinary world, along with the flavor of any surrounding sauce or marinade.
Silken? Firm? Extra-Firm?
Select the right tofu for the right dish:
Silken tofu is equivalent to a thin custard, or heavy cream. If boxed in aseptic packages (like a juice box), it won't need refrigeration. It works wonderfully as a base for dips, and spreads; puréed and used as a dairy alternative, it easily mixes into soups, bakes up in tasty desserts or scrambles much like eggs.
Firm tofu is the most common form. Often found packaged in the dairy section, it takes to marinades well and is an excellent counterpoint in green salads. Seasoned and quickly pan-fried, tofu provides an excellent contrast in textures with its crispy exterior and soft creamy middle. It can be frozen and then crumbled, giving it the texture of ground beef.
Extra firm tofu makes people say "Tastes like chicken." This tofu is often used as a meat substitute in Asian or vegetarian dishes. To make it even more firm, it can be pressed: wrap the block in paper towels and placing a weight (like a dinner plate with a soup can or two on top). Grilled or fried, it works well in pastas, sandwiches, and curries.
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