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Tofu--fresh is best

Tofu comes in several different forms. It can be a soft silken tofu, a medium soft Japanese style tofu, or the hard pressed Chinese tofu.

The tofu cookbook : an essential cook's guide with over 60 enticing recipes
Becky Johnson.
London : Southwater, 2008.
     
Tofu cookery
Louise Hagler.
Summertown, Tenn. : Book Pub. Co., c2008.
Includes index.
     
The ultimate uncheese cookbook
Joanne Stepaniak.
Summertown, Tenn. : Book Pub. Co., c2003.
This collection of recipes are perfect for vegans and those who are lactose intolerant. Learn how to make your favorite "cheese" dishes without the cheese.
     
Tofu quick & easy
Louise Hagler.
Summertown, Tenn. : Book Pub. Co., c2001.
Tofu is the one of the most versatile and economical complete protein foods on the planet. The question most people ask about tofu is "What do I do with it?" This newly revised and updated edition provides over 150 recipes for preparing tofu in everything from party dips to barbecue and luscious desserts.
     

The best tofu is always the fresh tofu. So always make sure to check the expiration date. To keep tofu fresh, up to a week in the refrigerator, keep it submerged in cold water. Change the water daily to keep the tofu fresh and moist. Freezing tofu drastically changes its properties, so it is best to follow a recipe for fresh tofu with exactly that, fresh tofu.

Tofu:

  • Is a food made of soybean curds pressed into cakes or blocks.
  • Originated in China more than 1,000 years ago.
  • Is a major source of protein throughout east Asia.
  • Also is known as bean curd.
  • Usually is prepared by soaking, grinding, and boiling soybeans. A thickening agent, such as calcium sulfate or magnewsium chloride, is then added, causing the protein in the beans to form a custardlike substance called curd.
  • Has little taste of its own.
  • Contains no chlolesterol.
  • Is rich in calcium and low in calories.
  • Can take place of sour cream, cream cheese, or cream in recipes.

More tofu facts.

Make tofu tasty

Tofu acts like a sponge and has the miraculous ability to soak up any flavor that is added to it.

Crumble it into a pot of spicy chili sauce and it tastes like chili.

Blend it with cocoa and sweetener and it becomes a double for chocolate cream pie filling.

Cubes of firm tofu can be added to any casserole or soup.

Tofu may be used to in all sorts of ways. It is great with marinades, pan fried, or mixed with vegetables and meat. The tastes vary depending upon the type of tofu used, as well as what type of marinade you use. Creativity can make it a delicious meal!

Article by: St. Louis Public Library staff