If you have been following my blog for a while, you know that I use tofu A LOT. Yes, I am well aware that tofu is the punchline to EVERY vegetarian joke, but I think its mockery is unfair.
Tofu is extremely versatile and extremely healthy.
And as I have mentioned in the past, if you do not like tofu it is because it wasn’t prepared right.
Let’s talk about the different kinds of tofu, shall we??
First off, you can use pretty much any kind of tofu in a recipe that might call for tofu. Tofus are somewhat interchangeable, HOWEVER the results will be a bit different. Texture, creaminess. I am okay with this because I have been eating tofu for years, but to the tofu newbie? Stick with what the recipe says. If it says silken tofu, use silken tofu! You do not want to have a bad tofu experience then never touch the stuff again, right?
The Two Kinds of Tofu
- Silken or Soft tofu is what you want in smoothies, puddings, salad dressings. SOFT STUFF!
Can be found refridgerated or also in the world foods section of your supermarket.
Extra Firm or Firm Tofu is for you meat eaters that are using your tofu in place of chicken in your stir fry. This tofu hold up better than silken because it has less moisture.
Extra Firm Tofu also holds up its texture well even after being pressed. You do press your tofu, right??
Why press your tofu????
Newbies out there, listen up:
- Grab a dinner plate.
- Put two paper towels down.
- Put your tofu block on the paper towels.
- Put two more paper towels on top.
- Add a pan or something heavy on top of the tofu/paper towel tower thing you’ve got going on.
- Walk away for 30+ minutes.
- Voila. Pressed tofu.