Do you know the difference between extra firm and silken tofu? Have you ever made baked tofu (spoiler alert, it’s amazing!), or super crispy tofu without deep-frying it? How about the best way to store leftover tofu? We have the answer to those questions, and a lot more. From an explanation of what tofu is, to the different varieties, the ins and outs of buying it, storing it, cooking it, and just what to do with the leftovers, here’s quite a lot of what you need to know about tofu.
If you’re allergic to soybeans or want to reduce your consumption of soy for other reasons, foods like tofu, miso, and soy sauce are out. A soy-free diet can be even harder if you’re a vegetarian or vegan. Check out this list of soy alternatives and leave your own suggestions in the comments. • Edamame Substitutes: Green peas and fresh fava and lima beans are good substitutes.
When reader babygrace requested a post about silken tofu, I knew we would have to consult Andrea Nguyen, author of the outstanding new cookbook Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Andrea happily obliged, explaining what makes silken tofu different from regular tofu and sharing plenty of tips for buying, storing, and cooking this versatile ingredient.How is silken tofu different from regular tofu?One difference is appearance.
On its own, tofu is fairly bland and unexciting. But, oh, the wonders that quivering block of soy contains! A quick marinade, some time in the oven, or fried until golden, and tofu becomes something delicious and dinner-worthy. Here are some of our favorite ways to cook with it. What are yours?For most of our weeknight dinners, we’re cooking with extra-firm tofu. This is thick enough to slice and firm enough to stand up through cooking.1.
Q: I recently bought a bulk-sized batch of tofu, only to get home and discover it is of the silken kind.What can I do with silken tofu? Most of the recipes I see are for firm tofu that you either bake or sauté. What can I do with the silken kind?Sent by JoyceEditor: Joyce, we love using silken or soft tofu in nearly any dish that calls for firm tofu. Its texture is more delicate and silky; it just takes a little more skill to keep it from crumbling into pieces.
Tofu is one of those foods. You’re either game or you’re not. Maybe an old roommate or girlfriend cooked it for you a certain way that made you do a double-take. Not half bad. But back at home, perhaps you’re still struggling. If this is the case, we have a trick you’re going to like. In The Washington Post last week, Joe Yonan wrote a piece about tofu entitled Cooking For One: Tofu, Fuss or No Fuss.
Let’s clear something up at the start, shall we? Tofu does not have to be bland. There are many kinds to buy and multiple ways to prepare it. But let’s skip all that for a second: if you’re looking for simplicity, then there’s really only one cooking method you need to know to make tofu that’s delicious, versatile, and perfect for weeknight meals. Learn this simple, no-fail way to cook tofu, you’ll never be disappointed.
Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn’t hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads.Dried beancurd sticks, also known as dried tofu skin, yuba, fu zhu, or bamboo tofu, are made from the skin that forms on the surface of boiled soy milk. (Get a glimpse of the process in our tour of Hodo Soy Beanery.
Q: I love tofu, and tofu stir-fry is one of my go-to, no-brainer recipes. I have one problem: it seems like no matter what I do, when I’m browning my tofu, it always sticks to the pan, and the lovely crispy crust always breaks off from the tofu cubes. I want my pile of veg to be studded with golden-brown cubes, and instead it’s pocked with white blobs and scrapings. It still tastes good, but is not so pretty.
Tofu is versatile, nutritious, and so handy to have around. But what about those days you find yourself in a “tofu rut,” or are stuck with half a block left over from a stir-fry? Here are five unexpected ways to quickly use up leftover tofu, whether it’s just a few slices or a whole block. Tofu is one of those foods that I always find handy to have in the fridge.
Today’s Topic: Tofu & Tempeh The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
I didn’t really know what yuba was until recently. I’d dismissed it as a trendy ingredient aimed towards those on special diets, but it turns out I’ve been eating it ever since I was a kid! One of my favorite dim sum dishes is the stuffed bean curd rolls that are fried and steamed with a delicious sauce. I also grew up eating jai, a Chinese vegetarian stew eaten during the Chinese Lunar New Year. Turns out that a key ingredient in both dishes is yuba!
Tofu’s greatest strength is that it is a total blank slate for any type of dinner. The squishy block is neutral-tasting and nearly flavorless, which makes it easy to turn it into any cuisine you’re in the mood for. This quality also has the potential to be tofu’s number-one weakness, but I have a trick to make sure that never happens. Instead you’ll be rewarded with absolutely delicious tofu everyone around the table will be into.
I’ve been reading Heidi Swanson’s blog, 101 Cookbooks, since before food blogs were a thing. It’s long been one of my go-tos for meat-free, veggie-heavy meals that are both nourishing and super tasty. So it should come as no surprise that I learned the most amazing tip from her latest cookbook for preparing tofu.
When you want to up the ante and turn this instant noodle soup from snack to satisfying meal, look to baked tofu cubes. With crisp outsides and a tender center, baked tofu cubes are a satisfying way to add texture and a boost of protein to a cup of ramen. Consider this your reason to stock the fridge with a batch or two of make-ahead baked tofu. Get a recipe: How To Make Baked Tofu for Salads, Sandwiches & Snacks Prepare the instant ramen according to the instructions on the package.
Traditionally creamy Caesar dressing gets its rich and luxurious texture from the addition of raw egg yolk. When prepared correctly, it’s completely safe to eat, but I understand your concerns if that’s not quite for you. Don’t rule out homemade creamy Caesar dressing, though! Try one of these five methods for making it without raw egg. I recently learned this tip when making thousand island dressing.
The trickiest thing about recipes that don’t call for a whole block of tofu is using up the leftovers before they go bad. The key to making it last, however, is the way it’s stored. There are two methods that work with all varieties of tofu. Here’s what you need to know. The best place the store tofu all depends on when you plan to use it. If you plan to use it within a week or so, go ahead and stash it in the refrigerator.