Tofu varieties and uses

With so many varieties of tofu out there, it can be hard to know which is the right one to choose. Start with this guide you'll be on your way to enjoying one of the world's most versatile ingredients.

Tofu is a delicious and nutritious, protein-rich food made from the curds of soy milk. Being relatively neutral in taste, tofu is so versatile you can whip it, cream it, fry it, barbecue or braise it and it can be added to savoury dishes or to sweet.

Extra firm tofu

Extra firm tofu is very dense and contains the least amount of water in it and is highest in protein and calcium. It holds its shape well making it suitable for almost all types of cooking. Use firm tofu in stir-fries, dust it in flour and deep-fry for a crispy coating, dice it and add it to soup or marinate it and grill it on the barbecue.

Firm tofu

Firm tofu is slightly less dense then extra firm tofu but still holds its shape well and is great in stir-fries, braises or casseroles.

Soft tofu

Soft tofu is very tender and crumbles easily. It's a good substitute for ricotta cheese and can be crumbled over salads or stir-fries, scrambled like eggs, shaped into patties and grilled or pureed and added to soups or sauces.

Silken tofu

Silken tofu has the most delicate consistency of all tofu with a custard-like texture. It also has the least fat content.

Blend silken tofu with smoothies, dips or soft cheeses or whip it with honey and pair it with fruit. Silken tofu is also delicious braised with beef or pork, Chinese-style, or add it to soups or broths at the end of cooking.

Taste.com.au - November 2010

Syrie Wongkaew

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