How to Cook Tofu

It is important to learn how to cook tofu as it is one of those whole foods that are good for your health and with not much taste to itself.

Tofu is indeed rather bland on its own but absorbs the taste of vegetables, meat or juices it is cooked with very well.

• Tofu- soybean curd is a type of unfermented soy cheese with thousands of years of history in Asia.

• With a diet high in soy products- including tofu, much lower rates of cardiovascular diseases, certain cancers- prostate, colon and breast, fewer menopausal symptoms and osteoporosis are reported, soy being a good source of dietary fiber, essential fatty acids, iron, calcium, magnesium, manganese, copper, selenium and low in cholesterol and salt – sodium.

• Great news for vegetarians is that tofu is a great source of protein. However you should eat tofu in smaller quantities than meat- roughly four table spoons, as it is quite a concentrated form of protein.

• Recommended daily allowance to reap the health benefits is equal to approximately 3/4 cup of tofu or 1.5 cups of soy milk.

• Tofu- being a soy product, is great for a lactose free diet as it does not contain any lactose.

• Tofu is made from soy and soy is one of those foods that some people are commonly allergic to. Go slow at first, to see if you will experience any allergic reactions.

• Always cook your tofu as it may have harmful bacteria, do not eat it raw. But do you know how to cook tofu?

 

Learning How to Cook Tofu:

• Tofu that you buy at the shops will be either soft, firm or extra firm.

• Use fresh organic tofu as much as you can, not those with very long life. Fresh tastes better and contains more nutrients.

• Unused part of tofu can be kept in the fridge in a sealed container that is half filled with water for a few days, not longer. But changing the water every couple of days will extend the storage time.

• There are different ways to cook tofu as it is quite a versatile vegetarian food. Depending on the type, tofu can be marinated, deep fried, fried, stir fried, baked, mashed, blended, sauteed, simmered, barbecued and broiled.

• Soft or silken tofu can be used in making a thick and creamy dressing, boiled as the outside will cook more than inside and it will have a thicker texture (typical boiling time is twenty minutes) or used in soups and salads.

• Your best bet for cooking is the extra firm tofu, but there are ways of making tofu firmer if you bought the softer tofu: Putting it between two paper towels and placing something heavy on top for one to two hours to get rid of the excess water, is one of them. Bear in mind that you will also lose 3/4 of the original weight of the tofu.

• To give the firm tofu a nicer and meatier flavor, leave it in the freezer overnight, take it out in the morning and let it thaw for a few hours in the fridge. Freezing tofu changes the color and taste significantly: a more chewy texture that will soak up sauces and marinades much better. Try it in your stir fry, you will see the difference.

• Marinating the tofu in soy sauce, cumin, ginger and other spices in a sealed container in the fridge for a couple of hours is another great way of flavoring it. Use the marinated tofu with stir fried vegetables and noodles.

• Cut the tofu in small pieces and deep fry, you won’t need any other flavors of other ingredients with this one. Deep fried tofu has a golden brown color and tastes great on its own as a snack with a nice Asian dipping sauce to your liking. You can also add the deep fried tofu into your stir fry, serve with brown rice and steamed vegetables or add it into your salad to enhance the flavor and nutrition.

• Tofu, depending on how firm it is, does not stand up to long periods of cooking, so it is best to add the tofu in the last few minutes of cooking.

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