Tofu is a soft, mild block made by curdling soy milk and pressing the curds. It takes up the flavors of whatever it is cooked with.
- Made from
- Soy milk and a coagulant (such as nigari or gypsum)
- Texture
- Silken to extra-firm
- Flavor
- Mild, slightly beany
- Protein
- A plant source of protein
- Allergen
- Soy
History
Tofu is believed to have been developed in China about two thousand years ago. It spread to Japan, Korea and Southeast Asia with Buddhism and became a staple, while reaching the West much later.
Where it comes from
China.
Where it is used most
Miso soup in Japan, mapo tofu in Sichuan, tofu stews in Korea, and stir fries and curries throughout Asia and the vegetarian cooking of many countries.
Varieties and types
Silken tofu is delicate and best for soups and desserts. Firm and extra-firm hold their shape for frying and grilling.
Flavor and how to use it
Add silken tofu to hot soup at the end and stir gently. Press firm tofu to remove water before frying so it browns.
Buying, storing and substitutes
Keep refrigerated in water, changing the water daily after opening, and use within a few days. Paneer is a dairy alternative in some dishes.
Good to know
Contains soy.
Recipes that use it
Photo credit: Polina Tankilevitch on Pexels.