What is Tofu?

Tofu, there’s no other ingredient like it—the best vegan alternative to cheese. It can be enjoyed hot or cold, stir-fried, grilled, baked, or transformed into a slice of meat, dairy, or egg substitute.

Benefits

Tofu is a miracle food, high in protein, containing essential amino acids, and low in saturated fat with no cholesterol. Four ounces of this soymilk cheese provides over 18 percent of the daily requirement for protein plus 14 percent of the daily value for omega -3 fatty acids. It is the cheese of Asia because it’s made similarly. Soymilk is cooked, and a coagulant (usually a form of calcium chloride) is added. The curds are drained and pressed into tofu.

Selection and Storage of Tofu

There are two main types of tofu. Regular or brick tofu is sold in the supermarket’s refrigerated section near the dairy case and comes sealed in a plastic tub filled with water. There is usually a choice of soft, medium, firm, or extra firm. Silken tofu, sometimes called Japanese tofu, has a more custard-like texture and comes in soft, medium, or firm and is sometimes sold unrefrigerated in aseptic boxes. Silken one is an excellent thickener and works well in soups and sauces.

After opening, both kinds should be rinsed, transferred to a container, and covered with water. Change the water daily, and it should remain fresh for up to a week.

It can be drained and frozen for more extended storage.

Preparation

Pressing it makes it denser and easier to handle. To press it, cut it in half horizontally and place it between layers of paper towels. Place a weighted cutting board on top and let it stand for 15 to 30 minutes.

Get more details from Wikipedia.

Do you want to know about another super vegan food? Check our “What is Arugula?” article.

All the best.