What is tofu? Even if I thought hard about it, I probably couldn’t count all the times that question was asked of me, especially as someone who has spent the last 28 years in the nutrition/health food field. Over time I’ve become well versed at explaining the great benefits to this quality food. In the following paragraphs of few of the explanations I shared with others will be made available to you the reader.
What is Tofu?
Tofu is the curd of soymilk. It is a great low fat protein source and frequently used in many vegetarian and vegan diets and dishes, making it a primary source of protein for those who are on these diets. Not all people are vegetarian that eat tofu though. I’ve known those who use it a couple of times weekly just to cut back on real meat consumption. It’s a very versatile food to use for cooking.
Tofu Types
Firm-
This is the version that most folks have become familiar with. It’s sold in square plastic containers that are half filled with water to keep the tofu moist and should be drained before use. It needs to be kept cold whether it’s been opened or not. Once used, it needs to be placed in a small container for storage.
This type of tofu is quite solid and dense in texture. It is often cut into cubes and stir fried or used the same way scrambled eggs are used. Firm tofu is the better of the two tofu types with regard to baking in slices. Firm tofu is also more nutrient dense with a higher fat, calcium and protein content that the soft version.
Soft-
Also referred to as “silken tofu” this version is on store shelves in an aseptic container. This type of tofu is great for doing pureed dips with, salad dressings, sauces, as well as one a butter substitute in any baked recipe. Once soft tofu is opened it should always be refrigerated then used within 5 to 7 days, but can be stored on a room temperature shelf until it is opened for up to nine months.
Now that you know what tofu is, you can take the next step. Cooking it in a fabulous recipe and tasting it for yourself!