Tau Hu Ky

What exactly is tofu?
If you're wondering what tofu is just, you are probably not the only one. In its simplest recipe, tofu consists of soybeans, water, and a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to make a mixture that's then broken into solids (pulp known as okara) and liquid (known as soy milk).
After that, the coagulant is combined with the soy milk and gently stirred, inducing the soy milk in order to create curds, much like a cheese-making process. The nice and cozy curds are then pressed in to a mold and cooled, along with the resulting blocks are known as tofu.
Tofu can be a staple in East Asian diets. It can be thought to have originated from China over 2000 years back and it was introduced to Korea and Japan around the eighth century. It is an particularly crucial ingredient in Zen Buddhism, where practitioners sugary foods meat.
In the West, tofu began arriving in cities with large Asian populations inside the late 1800s but was still largely an unfamiliar food product. From the 1960s and 1970s, the hippie and natural food movement triggered more and more people adopting vegetarian diets, increasing tofu's popularity in america. Once only sold at drug stores and Asian markets, tofu has become widely accessible for the most part grocers across the country.
1. Extra-firm tofu
Extra-firm tofu is commonly pressed to some extent where they have little or no moisture left, leaving it having a hearty consistency that applies well to slicing, baking, frying, plus much more. This a higher level firmness is among the most popular in the usa, according to Tsai.
Texture: Very dense, solid with hardly any give plus a chewier feel kinds of tofu.
Preparation methods: Extra-firm tofu will most likely need hardly any to no additional pressing and can be sliced, cubed, shredded, and crumbled without difficulty. Freezing the tofu is additionally an additional way to change the texture with the curd before using.
How to eat it: Extra-firm tofu is best used if you want your protein to hold its shape. Cubes will remain true well to stir-frying, while slices can be battered and fried, or pan-seared and flipped or grilled without fallling. You can even crumble extra-firm tofu and use it when you would ground meat, ideal for dumpling fillings or vegan chorizo.
2. Firm tofu
Firm tofu is pressed so your curds are tight but nevertheless have a very little give. This is a very versatile kind of tofu that can be pressed again at home to restore even firmer.
Texture: Solid with visible, tight curds that spring when gently pressed.
Preparation methods: Firm tofu supports well to frying, baking, searing, and will even be eaten raw. Because form of tofu has more moisture than extra-firm, it can be pressed again whether or not this still feels too "wet" for the recipe. This could be frozen before preparing, that will supply the tofu a meatier texture.
How to eat it: Firm tofu is useful in many savory recipes, much like extra-firm. Use this for Hakka-style stuffed tofu, or being a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.
3. Medium-firm tofu
Medium-firm tofu is more delicate than its firm and extra-firm counterpart, however has a denser texture than soft and silken tofu. This type has a higher moisture content and can always be pressed to expel water for any meatier texture.
Texture: Rough in appearance, softer than firm but still holds its shape better than soft tofu.
Preparation methods: Braising, boiling, baking, and deep-frying works best - this type of tofu might break if utilized in a stir fry and it is too wet to carry its shape when seared.
The best way to eat it: Medium-firm tofu can work well within a salad, marinated and baked, or split up and utilized as an alternative choice to eggs within a vegan scramble or breakfast burrito.
4. Soft tofu

In comparison to other block-style tofus, soft tofu is low on minimal amount of time, leaving it with a high moisture content. It provides a lighter and much more delicate consistency that work well in both sweet and savory applications.
Texture: Visibly smoother than firmer tofus but nonetheless has a little rough texture when separated.
Preparation methods: Simply because this tofu needs gentle handling, it wouldn't be pressed to expel additional moisture. It is best boiled, braised, or battered and deep-fried, and will also be used raw or pureed.
How you can eat it: Love this particular curd in Korean soft tofu stew (generally known as soondubu jjigae), puree it in to a smoothie for added protein and the body, or eat it raw, dressed having a soy-based vinaigrette and sesame seeds.
5. Silken tofu
Silken tofu is produced with no pressing at all - soy milk is coagulated in a mold without creating curds, forgetting an ultra soft tofu having a custard-like consistency.
Texture: Delicate and smooth, silken tofu feels just like pudding, which has a fine texture.
Preparation methods: This sort of tofu can not be pressed and really should be eaten raw, cubed and dropped into broth, or pureed.
The way to eat it: Silken tofu's super smooth texture makes it a fantastic ingredient relating to dressings and sauces to include additional body, and can also act as a substitute for eggs or being a base for creamy vegan desserts. Silken tofu may also be eaten as is, garnished with just a little bit of top-quality soy sauce, grated fresh ginger, along with a sprinkling of bonito flakes.
6. Fried tofu
Fried tofu is created each time a cube of firm tofu is fried in oil of sufficient length for that water inside the tofu to evaporate. "[This leaves] a sponge-like matrix so that the tofu has the capacity to take up flavors," says Tsai.
Sometimes located in the type of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable type of tofu. Fried tofu normally can be discovered inside the same section as tofu, or among other plant-based meat substitutes.
Texture: Spongy, with a lot of chew thanks to the fried outer crust.
Preparation methods: Enjoy fried tofu by sauteing, marinating, stuffing, or slicing it into strips.
The best way to eat it: Fried tofu could be included with stir fries like meat, sliced into strips to incorporate texture to salads or soups, or filled with rice to make inar-izushi.
7. Smoked and baked tofu
Preparation methods: Because these types of tofus are seasoned capable to eat, they could be consumed right out of the package.
The way to eat it: Use smoked and baked tofu since your main protein in salads, as a substitute for shrimp or pork in Vietnamese-style rice paper rolls, or sliced and eaten raw.
Insider's takeaway
Tofu can be an incredibly versatile ingredient. It's actually a nutritious supply of plant-based protein which comes in many formats, like extra-firm, firm, medium, firm, soft, and silken.
The varying types and textures of tofu ensure it is easy to select a choice which will stand up to frying and braising, a treadmill that may blend beautifully into smoothies and sauces.
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