FAQ

Tofu 101
Helpful Hints:

So what IS Tofu?

Simply put, it is soybean curd. Tofu is to soy milk as cottage cheese is to cow’s milk. In Chinese restaurants, you may have seen it listed on the menu simply as ‘bean curd’. The resulting product is a highly nutritious and versatile food, suitable for vegans, vegetarians, and those who simply want to reap the benefits of including more soy products in their diets. Its neutral flavor adapts easily to any kind of recipe, from the most savory entrees to the most decadent desserts.

What are some of the nutritional benefits of tofu?

Soy is a very easily digestible form of protein, and is the only complete protein food source in the plant kingdom (other vegetable sources of protein must be combined with other to form a complete chain of the necessary amino acids, i.e. beans and rice). The exact amount of protein in tofu varies according to variety - the firmer the variety, the higher the protein content: silken has the least, extra-firm has the most. Other health benefits of soy include calcium, iron, B vitamins and naturally occurring phytoestrogens. Tofu is one of the least processed forms of soy, has no cholesterol and is low in calories and saturated fat.

Aren't there different kinds of tofu?
Yes. Tofu comes in four basic varieties: firm, extra-firm, soft, and silken (not to be confused with soft). Firm is the most commonly available and the most widely used. The most popular brands, and the ones that are used in these recipes, come packaged in water. Some brands come packaged in smaller, airtight cartons. ‘Lite’ versions that are even lower in fat and calories are also available in some areas; it's perfectly fine to use them in our recipes as long as the variety remains the same.

Some tofu is available already marinated, smoked, or otherwise pre-seasoned; unless specifically indicated, all recipes in our book only require plain-flavored tofu, but feel free to experiment with some of these variations in any of our recipes!

What do I need to do to prep the tofu for use?

With the exception of silken tofu, which generally comes in 16 ounces, make sure you account for the amount of water in each package. The total weight of a package of firm tofu might be 16 ounces, for example, but the net weight would be a total of 14 ounces.

Draining and pressing: recipes commonly call for tofu to be drained and/or pressed. All that draining tofu requires is simply pouring off the excess water from the container. To press excess moisture out from within the tofu, a number of easy techniques can be used. One method calls for wrapping the brick of tofu in paper or cloth dish towels, then setting something heavy on top of it (like a large glass jar). Another method is to sandwich it between two plates and gently press, pouring off the water that emerges. If a recipe calls for the tofu to be crumbled, you can wrap it in clean dish towels and wring the towels out over the sink, both squeezing the moisture out and crumbling the block of tofu.

If you're using tofu in an uncooked recipe, we recommend cutting the block of tofu into 4 pieces and boiling for 5 minutes. This improves the overall taste and texture of the tofu.

Are the varieties of tofu interchangable?
In our recipes, some types of tofu may be substituted with another. If extra-firm is not available, then firm may be used; if soft is not available, silken may be used. However, do not substitute extra-firm for other varieties.

So where do I find tofu?
Most general supermarkets now carry tofu in their produce sections, while natural and specialty grocery stores may carry it in or near the dairy cases.

Some of your recipes intentionally use frozen tofu. Why?
Many recipes call for tofu that has been frozen and then thawed. This process triggers a change in the texture of the tofu, making it more chewy and easy to crumble. When frozen, the moisture within the tofu separates from the bean curd, making it easier to squeeze all excess water out. The tofu is now spongy and porous, ideal for absorbing flavors. Tofu can be frozen in its own water or drained and wrapped in plastic until ready to use. Depending on how you plan to use it, tofu can be cut into slabs or cubes before freezing, or it can be frozen whole.

How long can I keep tofu refrigerated?
For unopened containers of tofu, check the manufacturer’s use-by date. Once opened, leftover tofu can be refrigerated for up to a week: cover in water and change the water daily.

A few of your recipes call for other unusual ingredients. What are they and are they hard to find?

We made sure to only include items that are easily found at an average supermarket. Unfamiliar spices are likely to be found in the 'International Foods' aisle. Tempeh and seitan are other popular meat substitutes: tempeh is related to tofu in that it is a fermented soy product, while seitan is formed from wheat gluten. These are usually found in the produce department, along with tofu itself.

Are there any corrections in your book?

The first edition of "101 Things To Do With Tofu" contains an error in the recipe for the World's Healthiest Brownies on p. 124, the amount of silken tofu should be 16 ounces, not 6.