Everything you need to know about the vast world of this soy product.
Tofu: Either you love it, or you haven't had it prepared well. The jiggly soybean product has been around for eons—William Shurtleff and Akiko Aoyagi'sdigs up a mention of tofu in a Chinese text dating to AD 950. Buddhist monks spread the good word about tofu across Japan and Korea, and a few centuries later, the protein made its way to the US. Packaged tofu cakes hit American grocery stores in the late 1950s, packed in water-filled, heat-sealed plastic bags.
Before we get into all of the different kinds of tofu, let's take a minute to review some of the steps you should take to get your tofu ready for action. Because tofu has a high water content, it's wise to remove excess liquid to avoid diluting flavors or causing explosive frying incidents.Pretty straightforward. Soft and silken tofu are ready to go right out of the package .
. She promotes it as a way to pre-season the tofu and create a crispier crust and texture. The soaking is followed by draining the tofu on a dish or paper towel.You can just freeze a whole block of tofu, but it's convenient to cut it into the sizes you want beforehand. Almost all the moisture will be pulled out, compacting the curds and extracting the whey, leaving behind a spongy product that greedily absorbs sauces.
, in which she champions the glazing method to infuse tofu with flavor. To glaze, pan-fry the tofu—with or without oil—until golden.add a marinade, so that the fried exterior soaks up the flavors and the heat of the pan reduces the sauce to a clingy syrup.Block tofu is what you'll find most often at grocery stores and restaurants. Made using the curds-and-whey method explained above, it is sometimes referred to as "cotton tofu" due to the fluffy texture of the curds.
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