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Mahalo cooking expert Judith Jones shares information about tofu and its uses.
Tofu
Tofu is a soy curd made from soy milk curdled with a coagulant. The curdling process turns the milk into a thick mass. Tofu a highly-versatile protein and can be sweet or savory. Vegetarians often use it as a substitute for meat or fish.
Tofu's consistency can be firm or soft. It's classified in stores as extra-firm, firm, soft or silken (very soft). Soft is creamier and great for blends, smoothies and desserts.c Firm is great for baking, grilling and stir-frying. Soft tofu has a lower fat content than firm tofu.cTofu is a very heathy food. It's high in protein, calcium (unlike soy milk) and iron. It also contains isoflavones; these help prevent prostate and breast cancer, along with the mood swings and hot flashes that come along with menopause.
Use and Storage
Tofu comes in water-filled packages. To open a tofu container, first place it in your sink; water will spill out while you're opening it. Use a sharp knife to cut around the edges of the package. Drain out all of the water.
Once the container is open, you can cut up the tofu. It's easier to do this inside the container, because it's not as messy that way. Cut the tofu into strips. Make sure to store your tofu in water and refrigerate it to keep it fresh. You can refrigerate tofu for up to a week. You can tell if tofu has gone bad because it will become pink.
You can also freeze tofu for up to three months. During this time, it becomes creamier. This is an ideal consistency for certain recipes.c
Sliced Tofu
References
Meet Our Expert
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Judith Jones
Judith Jones is the founder of "The Gourmet Travelista," a website dedicated to international travel and cuisine. A citizen of the world, Jones was born in Paraguay, grew up in the United Kingdom and now resides in Los Angeles. In addition to hosting TV shows "What Are We Eating Today" and "Kush Kitchen," Jones is a contributing food and travel writer for "Travel & Leisure" magazine and social networking site "French Tuesdays." "I am the ultimate globetrotting gourmand," says Jones, "I travel to discover the most exhilarating culinary destinations around the globe."
