|
Written by Jenny
|
|
Monday, 21 January 2008 |
|
 Tofu, also known as bean curd, is made by curdling fresh soy milk with a coagulant, a process very similar to making cheese. High in protein and calcium and low in calories, tofu is a healthy protein source for vegetarians and vegans.
Tofu is known for its ability to absorb new flavors through spices and marinades, making it a very versatile ingredient in cooking. Its soft consistency and mild taste make it a perfect food for anyone!
Types of Tofu- Silken tofu:This type of tofu is very soft and smooth. It’s great puréed and used as a base for soups, dressings and dips, and sauces . It also makes an ideal dessert puddings or pie filling.
- Soft tofu: Generally, soft tofu is crumbled and can be used as faux scrambled eggs or imitation “egg salad” or patties. Finely crumbled, this is also a good substitute for ricotta cheese. Like silken tofu, soft tofu can also be puréed and used as a soup or sauce base, with a somewhat thicker consistency.
- Firm or extra firm tofu: Use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets.
- Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult to get in supermarkets, though it can be found in some natural foods stores. Sliced or diced it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishe.
|
