Tofu - The Other, Other, White Meat
So you’ve made the decision to start eating less meat and now stand in the produce section of the grocery store staring at the shelf with different types of tofu and wondering ‘Which one do I get? What’s the difference between silken and extra firm?’
I get it. While tofu has been a staple in Asian diets for centuries, it is just now becoming more mainstream in the U.S.
Let’s start by understanding what tofu is.
Tofu is made through a process of soaking, grinding, and cooking soybeans. The liquid is then separated (soymilk) from the solids, which are then allowed to coagulate through a process using salts, acids, and enzymes. The curd is then pasteurized and in the case of firm to extra firm tofu, the blocks are pressed to release excess moisture.
Types of Tofu and how to use them:
Starting from softest to firmest
Silken: soft, velvety, almost custard like. Best used in creamy soups, sauces, or as yogurt and egg substitutes.
Soft: slightly firm and creamy, will hold its shape but cannot be pressed without crumbling. Best as boiled in soups, battered and fried or in creamy desserts.
Medium: somewhat dense with soft curds that break apart easily. Use battered, stir-fried, and baked.
Firm & Extra Firm: compact, dense with a firm curd structure and chewy texture. Easily sliced or cubed. A great substitute for meat. Use battered, crusted, baked, boiled, pan-fried, stir-fried, deep-fried, glazed.
Tofu is extremely versatile and easier than you may think to begin incorporating into meals throughout the day.
The recipe below is a great place to start, no cooking required!
