Tofu, also Tōfu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish. Soft tofu has a silky texture.
Soft tofu has soft consistency, much softer than regular tofu and will fall apart if not handled carefully.
Selecting and Buying
Look for plastic tubs with cakes of tofu in the refrigerated sections of supermarkets and health food stoes.
Preparation and Use
Soft varieties are good substitutes for cream cheese in any recipe.
Conserving and Storing
Tofu will go bad fairly quickly if not stored properly. Keep it in the fridge whether opened or not. For tofu that comes in water, store in airtight container with a bit of fresh water, changed daily.
Tofu is bad when it develops a beany "off" smell. The edges may start to yellow or brown.
Don't freeze soft tofu.