Want to learn how to cook with tofu, but not sure where to start? Many home cooks have questions: what is tofu, which type is right to use in different recipes, how do you prepare and store it, etc. I’m here to answer those questions with an overview of this incredibly versatile ingredient!
Fun fact: Did you know that tofu has been around for more than 1,000 years? It’s mentioned in a Chinese text that dates back to 950 AD, and some historians suggest that it may have been invented as many as 2,000 years ago.
In spite of its exceptionally long history, tofu might still feel like an unfamiliar (or unlikely) addition to your cooking repertoire. It’s often dismissed by the masses as being bland and flavorless, but that’s very misleading.
Tofu is like a sponge that can absorb a tremendous amount of flavor from other ingredients, and it can be crisped up beautifully for a wonderful texture similar to a firm, fried cheese like paneer.
Think of tofu as being similar to a potato. Raw and unseasoned potatoes are bland, boring and downright unpleasant to eat. However, if you add some seasoning and heat, you’ve got a magical ingredient that can be transformed into an incredible delicacy like french fries, loaded baked potatoes, or mashed potatoes.
What Is Tofu?
Tofu is prepared from mature soybeans. Those soybeans are turned into soy milk, which is then mixed with a coagulant or curdling agent. The milk and coagulant mixture is simmered until the curds and whey separate, and then the curds are pressed into molds to drain and cool, creating the solid blocks you see in stores. {Learn How To Make Homemade Tofu and Homemade Soy Milk.}
High in protein and calcium, tofu is a popular substitute for meat in vegetarian and vegan cooking. However, it’s a great protein option for omnivores, too. It’s very affordable, and its mild flavor makes it an extremely adaptable ingredient, easily absorbing the flavors of sauces, spices, and more.
Types of Tofu
Many grocery stores stock several options, so it can be tough to determine exactly which one you need when you’re trying out a new recipe. Varieties are differentiated by the amount of water that’s left behind during the manufacturing process.
The two most common options are firm and silken (more on each one below). Each variety may also be sold in multiple consistencies, such as soft, medium, firm, and extra-firm; these are indicators of texture and sturdiness.
Firm (aka “Regular”) Tofu
Firm tofu (also referred to as Chinese-style, regular, or bean curd) is sold in pressed blocks that are much firmer than the silken variety, which has a soft, custardy texture. Because it’s sturdier and less likely to crumble, it’s the go-to option for stir-frying, baking, grilling, and more.
Firm tofu comes in varieties that range from soft to super-firm; the firmer the texture, the better it will stand up to vigorous cooking techniques. It’s always sold fresh in the refrigerated section of the grocery store, packed in water.
Silken Tofu
Silken tofu (also known as Japanese tofu), has a smooth, custard-like texture and will fall apart easily if not handled with care. This is partially because it isn’t pressed, so it retains a higher level of moisture. Because it’s more delicate, silken tofu is most often used to add a creamy consistency to smoothies, salad dressings, sauces, frostings, and other pureed foods. It’s also often cubed and added to Japanese soups.
While firm tofu is always found in the refrigerated section of the supermarket, silken varieties may be sold fresh or on the shelf in an aseptic container.
How to Press Tofu
Removing as much liquid as possible will improve the overall texture and create room for other liquids and seasonings to be absorbed. If you plan on doing this often, I’m a big fan of this press.
However, a dedicated tool is definitely not required, especially if you don’t like single task gadgets or are short on storage space. To easily remove excess water:
- Firmly wrap a few layers of paper towels around the block of firm tofu.
- Place between two plates or cutting boards, then set something relatively heavy like a can, jar, or book on top to create some weight.
- Press for at least 10 minutes, or up to one hour. I typically aim for 30 minutes.
- Unwrap, discard the paper towels, and you’re ready to go!
How to Cut
Once the water has been removed, cutting into cubes is relatively easy. You can adjust based on how big or small your cubes to be, but this is my recommended method, as shown in the above photo:
- Slice the block in half lengthwise.
- Take one half and slice it in half lengthwise. Then slice those two halves into thirds.
- Repeat this process with the other half.
This will create cubes that are perfect for pan-frying or baking. To see step-by-step photos demonstrating how to cut silken tofu into cubes, check out this post from Just One Cookbook.
How to Store Tofu
Tofu is highly perishable, so it’s best to enjoy it as soon as possible once you’ve opened the package. Here are a few tips:
- If you have any leftovers, submerge them in cold water inside an airtight container, then store in the fridge.
- Replace the water every day and your tofu will stay fresh for up to a week.
- If you notice a sour smell or taste, it’s time to throw it away.
Tofu Recipes
Ready to start with cooking with this versatile ingredient? Check out some of these recipes:
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