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Types Of Tofu

 

Recipe By :Dallas Morning News

Serving Size : 4 Preparation Time :0:00

Categories : Information Soyfood

Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

fresh tofu (vacuum packed in water) -- to be

refrigerated

shelf stable silken tofu -- (such as Mori-nu)

 

Tofu (aka bean curd) is made by pulverizing soybeans, boiling the mash,

filtering it and then adding calcium or sea salt to coagulate the curds. The

process is similar to making cottage cheese.

 

Tofu comes in several forms. Usually it's packaged in 12- or 16-ounce blocks,

priced from $2 to $3.50 per package. Most forms are packaged in water. Check the

expiration date on the package, and try to use the tofu by that date. Otherwise,

freeze the unopened package in an air-tight container for use later.

 

Techniques for pressing, baking, freezing and frying tofu are set forth in " The

New Soy Cookbook " by Lorna Sass (Chronicle Books, $17.95). The book includes

detailed techniques for baking, frying and freezing tofu. These are steps that

will make tofu easily usable, and they don't require special equipment. It is

important, however, to understand the steps if you're using a recipe. Types of

tofu follow.

 

TYPES OF TOFU: Tofu textures vary, ranging from the soft mushy one that repels

the wary, to the firm and extra-firm kind used in stir-fry cooking. Most large

supermarkets carry packaged tofu and/or pasteurized shelf-stable tofu in the

produce section. Natural foods stores tend to have greater variety.

 

Tofu comes in firm, extra-firm and soft. Recipes will specify which is preferred

for a particular dish. Soft tofu is used mainly for soups and some stir-fry

dishes. Depending on the texture, it can be cut into cubes of varying size for

grilling, or crumbled into chili, casseroles and eggless " egg " salad.

 

Silken tofu, which is pasteurized, doesn't have to be refrigerated. It does not

stir-fry well, but can be pureed for dips, sauces, spreads, salad dressings, egg

replacement in cakes and some breads. Do not freeze it. To achieve a smooth

consistency, whip the tofu in a small food processor or blender until it reaches

the consistency of mayonnaise. You can whip it with a hand blender -- not a

hand-held electric mixer -- but it will take awhile. Be patient.

 

HOW TO USE: To drain tofu, simply pour off the water.

 

To press tofu -- in order to remove excess water, which makes it easier for tofu

to absorb marinades -- loosely wrap the tofu block in several layers of a clean

kitchen towel, place it on a plate and put a 1-pound bag of beans on top. Leave

it for 15 minutes. It should lose several tablespoons of water. Rewrap the tofu

in a dry towel, put the bag back and let it sit for another 15 minutes. This

will prime the tofu block to absorb marinades.

 

To freeze tofu, place the unopened container in the freezer for at least 36

hours. It can remain in the freezer for up to three months. It can be thawed in

a microwave -- poke several holes in the top, place the tub on a plate and

defrost on high (100 percent power) for 5 to 7 minutes. It also can be defrosted

at room temperature, which should take about three hours. Then drain and press.

It will be darker than regular tofu, but it will also have a chewy texture.

Freezing tofu increases its ability to absorb flavors.

 

Baked tofu comes marinated with ethnic flavors and can be used on sandwiches or

crumbled in tacos, enchiladas, on pizza, in lasagna. It can also be sliced and

eaten on sandwiches.

 

To bake tofu, slice an extra-firm block of tofu into 1/2-inch thick slices, and

simmer for 15 minutes in a marinade. Remove the tofu to a baking dish that has

been sprinkled with sesame oil. Flip the tofu so that each side gets a coating,

then bake on both sides in a 450-degree oven until tofu is browned, 7 to 10

minutes.

 

To fry tofu, slice a firm block, dust it with flour (or cornstarch) and

carefully place in hot peanut or vegetable oil. Then fry the slices on both

sides until browned. Drain on paper towels and season with soy sauce and chopped

green onion.

 

To store tofu: Once opened, a package of tofu will keep up to five days if it is

refrigerated, kept under water and tightly covered. Change the water daily. If

it has an odor, throw it out.

 

Learn more: For books about cooking with tofu, consider " The Whole Soy Cookbook "

by Patricia Greenberg (Random House paperback, $16) with recipes that range from

cream of tomato soup, and wild mushroom crepes to soy olive bread and tiramisu.

This book has information about all soy products, including soy milk, soy flour

and miso paste.

 

Another is " The Complete Soy Cookbook " by Paulette Mitchell (Macmillan, $17.95),

which features several ethnic recipes and advice on buying, storing and using

various soy products.

 

Also, " The New Soy Cookbook " by Lorna Sass (Chronicle Books, $17.95) includes

detailed techniques for baking, frying and freezing tofu.

 

" The Simple Soybean and Your Health " by Mark Messina (Publisher's Group West,

$12.95) is an in-depth look at tofu's benefits and can be special-ordered

through a bookstore. Messina is a former cancer researcher and acknowledged soy

guru.

 

Source:

" Dallas Morning News 01-12-00 "

S(Email from):

" Pat Hanneman on 12 Jan 2000 "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0

 

-:-

Pat Hanneman of Kitchen Path recipes:

http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn)

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