• Tofu retains a popular spot in Asian cooking. It is consumed raw, stewed, stir-fried, in soups, as a sauce, or stuffed with filings.
• The firmer the texture of tofu the better it is when making kebabs, mock meats and other recipes that require a consistency that holds the ingredients together.
• Softer varietals of tofu are better suited for desserts, soups, shakes, and sauces.
• For vegetarians, grated tofu is used as a non-vegetarian and paneer substitute. Since the latter is high in fat when compared to tofu.
• In South East Asia, tofu is often paired with a variety of exotic ingredients and are served as part of the main course and dessert. Toppings like boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavoured with ginger or almond, all act as suitable tofu pairings.
• In the Philippines, the sweet delicacy Taho is made with fresh tofu with brown sugar syrup and sago.
How to store tofu, soya paneer, bean curd
Packaged tofu can be kept for a maximum of 90 days unopened in the refrigerator.
Health benefits of tofu, soya paneer, bean curd
• Tofu contains high amounts of calcium, minerals and vitamin E and is low in saturated fats and is cholesterol-free.
• Isoflavones are known to mimic the female hormone; estrogen and are suitable for women who are suffering from low levels of it.
• Since tofu is a valid source of high protein, each varietal offers a varying percentage of it. Firm tofu has a protein percentage of 10.7%, Soft silken tofu at 5.3% and their fat percentage at about 2% and 1% respectively.
• Tofu must be consumed in the right dietary amount. An excess of which could also affect the body adversely.
• Modern medical research shows that tofu or soy curd can lower cholesterol levels and help in the breaking down of fats.
Firm tofu
When tofu is made, the amount of pressing time is relative to the quantity of curds and the desired firmness; it averages around 15-20 minutes. The longer it's pressed, the more whey is released and the firmer the finished product will become. Firm tofu is the most common form. Often found packaged in the dairy section, it absorbs marinades well and can be cubed and added to green salads. Firm tofu are the most compact of the block tofus. The curds are tight and the block is noticeably squatter than all others. Its texture has the most chew, making this the tofu best suited to heartier dishes. It makes an ideal dairy-free substitution for paneer in Indian recipes. When compared to silken or soft tofu, firm tofu holds its shape well and this tofu absorbs flavours well and can be stir-fried and pan-fried as well.
Fried tofu
On its own, fried tofu is quite simple, but when paired with dips and sauces, or marinated in soy sauce, chilli or even sesame oil, it brings out all of those flavours in an interesting way. Apart from soft tofu, all forms of tofu can be fried. The thinner the tofu slice, the crisper it is. They are mostly deep fried in vegetable, sunflower or canola oil, each type yielding a different taste and textural result, making the tofu, light and airy on the inside.
Tofu cubes
Turn the block of tofu on its side and make a series of slices. Lay the tofu on top of each other and make a series of lengthwise slices, (½ inch slices for smaller cubes, 1 inch slices for larger cubes. Make a series of ½ inch or 1 inch crosswise cuts through the cheese and it will fall away into cubes.