Tofu

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About

Tofu is a soft white soy bean product. It is an excellent source of protein and is often used as a substitute for meats to create vegetarian versions of favorite dishes. See also Soft Tofu, Firm Tofu, Nigari Hard Tofu and Nigari Extra Firm Tofu.

Information

Other names: bean curd, soybean curd
Translations: 豆腐, التوفو, 두부, Đậu hũ, טופו, Тофу, Tahu, Тофу, 豆腐, Тофу, Тофу

Physical Description

Tofu can range from soft to very firm, and is generally purchased in one pound blocks. Soft tofu can be somewhat gelatinous while firm tofu holds its shape very well.

Colors: white

Tasting Notes

Mouthfeel: Baked tofu is very firm, Fried tofu is soft with a crisp outside, Frozen tofu is spongy, And raw tofu is very soft.
Wine complements: Gewürztraminer

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Preparation and Use

Using extra firm: Freezing in the package, then boiling before using creates a great consistency for frying and baking. It also increases its ability to absorb flavors. Freezing out of the package and then boiling creates a crumbly consistency perfect for making *egg* salad. Freezing out of the package in a plastic baggy will turn the tofu yellow. This is normal.

Cleaning: Drain the tofu before using it. If you require a very firm block of tofu, press it by loading the top with a heavy weight for at least half an hour. Some recipes require freezing and thawing tofu.

Conserving and Storing

Keep tofu fully submerged in clean water and refrigerate. Change the water once every one or two days, and use within a week. Tofu may also be stored in the freezer but will undergo a substantial change in texture and mouthfeel.

Author

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