Tofu
Tofu gets an underserved reputation as being a dull, flavorless meat substitute. But when it’s prepared properly, tofu is light, delicate and endlessly versatile. Since it has such a mild flavor, tofu can be prepared either sweet or savory in any number of dishes. Once you understand the basics, tofu is actually incredibly easy to cook with and adapts to a variety of recipes.
This soft, cheese-like food has been a staple of Asian cuisine for over 2,000 years. Sometimes known as soya curd, tofu is made by coagulating soy milk and pressing the resulting curds together. Because it has such a mild flavor, tofu is most often seasoned or marinated to suit whatever dish it’s featured in. When you’re cooking tofu, let your imagination run wild and infuse this blank palette with your favorite flavors. If you intend to marinate it, skip the oils and fats, since these will only create a barrier between the moisture-laden tofu and its intended seasonings.
Tofu comes in three varieties: Firm, extra firm and silken. Firm and extra firm tofu are the most common and easiest to prepare. Silken tofu feels similar to custard and is most often used in desserts or to give dishes a thick, creamy texture.
You can improve firm or extra firm tofu’s texture through a process known as “pressing.” Place a block of tofu on a plate covered with layers of paper towels. Layer more paper towels on top of the tofu, then rest a heavy item, like a saucepan or large cookbook, on top of the stack. Allow the tofu to rest like this for about 20 minutes; once it’s finished, the tofu will be denser and easier to handle.
This veg-friendly food becomes even more appealing when you consider its numerous health benefits. It’s a great source of calcium, B vitamins, and especially protein. In fact, just one half-cup serving of tofu contains about 11 grams of protein. It’s also rich in isoflavones, which can reduce the risk of osteoporosis, breast cancer and prostate cancer.
Tofu is readily available in the refrigerated section of most grocery stores, packaged in water-filled plastic containers or aseptic cartons. Store tofu in its original packaging in the refrigerator. Once the package is opened, change the water daily and your tofu should last for one week. If you don’t plan on using your tofu immediately, store it in the freezer for up to three months.
Source: www.soya.be, www.wikipedia.org
Image by Helga's Lobster Stew under the terms of the Creative Commons Attribution 2.0 Generic license
Tofu gets an underserved reputation as being a dull, flavorless meat substitute. But when it’s prepared properly, tofu is light, delicate and endlessly versatile. Since it has such a mild flavor, tofu can be prepared either sweet or savory in any number of dishes. Once you understand the basics, tofu is actually incredibly easy to cook with and adapts to a variety of recipes.
This soft, cheese-like food has been a staple of Asian cuisine for over 2,000 years. Sometimes known as soya curd, tofu is made by coagulating soy milk and pressing the resulting curds together. Because it has such..
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