These types of tofu vary mostly in density and can be used for a variety of different purposes. There's extra soft, silken, medium firm, firm, extra firm, smoked, marinted, etc. I think one of the most daunting things about cooking with tofu is that there are so many different kinds.
Easy tofu recipes how to#
It also contains all 9 essential amino acids! Different Kinds of Tofu and How to Use Them Tofu is an amazing source of plant-based protein as well as iron and calcium. I try to buy tofu that is organic and non-GMO when possible (although the organic tofu here in Malaysia is disgusting! so bitter!) so that I know my tofu is made from the best kind of soy beans. I know there is a lot of controversy over whether tofu is healthy or not, but in our family we love it! Those curds are then formed into solid blocks of tofu, which come in a variety of different densities, which we'll talk about below. Tofu, which is also referred to as bean curd, is formed by first coagulating soy milk until curds form. Now, the definition of tofu doesn't sound that appealing, but don't let it scare you! Tofu is healthy and makes for a delicious, plant-based protein source once you know how to cook it. Add it into a saucepan with a cornstarch slurry (2 tablespoons of water + 1/2 tablespoon of cornstarch) and cook over medium heat until thickened (about 3-5 minutes).Before we dive into the different kinds of tofu and how to cook them, let's first clarify what tofu actually is. Cook as desired and ENJOY! As desired, you can use the leftover marinade to make a sauce for your tofu (this works with all of the marinades EXCEPT the peanut marinade).Ideally this will marinate for a good few hours but even just 30 minutes makes a big difference. Add the tofu: add in your tofu pieces and let marinate for 30 minutes or even overnight.Add all of the ingredients (minus the tofu) and whisk until fully combined. A plastic baggie, stasher bag, or really any kind of shallow resealable container works well. Make the marinade: I like to whisk together my marinade directly in the dish/ bag that I plan to marinate the tofu in.I like to cube mine into bite sized pieces but really anything works! Set side. Prep your tofu: Follow my instructions HERE for pressing tofu and cut it into your desired shapes.Take the bag out the morning that you want to enjoy it for dinner and let it thaw in the fridge throughout the day. It’ll keep for about 6 months in the freezer and is GREAT for lazy dinners.
The pockets also works well to soak up flavor!Ĭan I freeze marinated tofu? Why YES you can! Follow the recipe as written and once everything is mixed together and the bag is sealed, place it in the freezer. Once the tofu is thawed and and liquid is gone, the pockets are left in the tofu which results in a meatier texture that I really love. Tofu naturally has a lot of moisture in it and when you freeze it, that moisture crystalizes and creates these little pockets throughout the tofu. Freezing tofu (when you have the time) is a GREAT way to add a nice bit of texture to your dish. I talk a lot about freezing tofu in THIS which I highly recommend checking out. In most cases, I suggest pressing the tofu for about 15 minutes before adding it to the marinade. I have a WHOLE guide on how to press tofu, with and without a tofu press, that you can check out HERE. Especially if you’re trying to get crispy tofu! In most cases, YES! Pressing your tofu before cooking with it makes a huge difference.
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