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How to Cook with Tofu
This Daily Dish is part of a series on kitchen basics.
Tofu is made from curdled soy milk, a liquid extracted from ground, cooked soybeans. Tofu is a versatile ingredient that can be either the blandest or the tastiest part of a dish, depending on how it's used. Its numerous varieties make it an ideal replacement for animal products in both savory and sweet dishes.
Tofu comes in two types—silken and normal. Silken tofu tends to be more slimy because it's not as pressed as normal tofu and, therefore, contains more moisture. Silken tofu is ideal for baking, smoothies, or for other times when you would desire a smoother consistency. Normal tofu is the kind that you would typically buy in the grocery store.
Both silken and normal tofu come in varying levels of firmness: soft, firm, and extra firm. The firmer the tofu, the less moisture it contains and the more marinade it will be able to absorb. Even so, since tofu comes packaged in water, it's always a good idea to remove excess moisture before use by pressing your tofu. To do this, cut the block into four slices, wrap with paper towels, and lay them under a heavy object (like a cutting board). Leave it for thirty minutes and the paper towels will absorb the excess water. Don't bother pressing soft tofu, as it will just fall apart.
The kind of tofu you use depends on what you plan to cook. Both soft and silken tofus are good blended into baked goods or fruit smoothies. Firm and extra-firm tofu can be used as a meat replacement in any dish, from a stir-fry to cacciatore. You can fry tofu in oil or broil it in the oven to create a crunchy, golden-brown skin; you can scramble tofu to make an omelet; and you can even use tofu to make cheesecake. Whatever you choose to do, don't be afraid to experiment.
For more kitchen tips, visit The South Beach Kitchen section of the Web site!
So, this gives me some ideas about preparation, but I'm lacking in what kind of sauce to use...what to put with the tofu...does anyone have a time-tested recipe that they love? Help? How to Cook with Tofu
This Daily Dish is part of a series on kitchen basics.
Tofu is made from curdled soy milk, a liquid extracted from ground, cooked soybeans. Tofu is a versatile ingredient that can be either the blandest or the tastiest part of a dish, depending on how it's used. Its numerous varieties make it an ideal replacement for animal products in both savory and sweet dishes.
Tofu comes in two types—silken and normal. Silken tofu tends to be more slimy because it's not as pressed as normal tofu and, therefore, contains more moisture. Silken tofu is ideal for baking, smoothies, or for other times when you would desire a smoother consistency. Normal tofu is the kind that you would typically buy in the grocery store.
Both silken and normal tofu come in varying levels of firmness: soft, firm, and extra firm. The firmer the tofu, the less moisture it contains and the more marinade it will be able to absorb. Even so, since tofu comes packaged in water, it's always a good idea to remove excess moisture before use by pressing your tofu. To do this, cut the block into four slices, wrap with paper towels, and lay them under a heavy object (like a cutting board). Leave it for thirty minutes and the paper towels will absorb the excess water. Don't bother pressing soft tofu, as it will just fall apart.
The kind of tofu you use depends on what you plan to cook. Both soft and silken tofus are good blended into baked goods or fruit smoothies. Firm and extra-firm tofu can be used as a meat replacement in any dish, from a stir-fry to cacciatore. You can fry tofu in oil or broil it in the oven to create a crunchy, golden-brown skin; you can scramble tofu to make an omelet; and you can even use tofu to make cheesecake. Whatever you choose to do, don't be afraid to experiment.
For more kitchen tips, visit The South Beach Kitchen section of the Web site!
Ah now, girls...the thing about tofu is that it takes on the taste of anything it is soaked in. Of course, if you don't press it, and you don't put it in a sauce that is good, it tastes yucky! Kind of like eggplant. 
I've tried using it in stir frys, but it always crumbles up on me...
I think we are all a little strange, and that's WONDERFUL!
