It was first used in China around 200 B.C.
It has long been a staple of Asian cuisine.
It soaks up flavors and is best when frozen for at least 30 minutes or served with a flavorful sauce.
The two types of tofu
- fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling,
- silken tofu, which is packed in aseptic boxes and usually not refrigerated, for purring. Try firm or extra-firm tofu for baking, grilling, sauteing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab.
- When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.
Press the water out of the tofu prior to preparing it. Wrap the tofu in a towel and set something heavy on top of it for at least 20 minutes, and it will be ready for marinades, sauces, freezing, and cooking.
It is also a good substitute for baking powder.
Nippon Tofu is a great substitute for egg
Benefits of Tofu:
It’s a good source of protein since it belongs to soy products