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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Rice varieties and uses

There are dozens of rice varieties to choose from. Watch this instructional video to learn about rice varieties and uses.

Rice is a staple grain eaten daily by billions of people.The most common form of rice consumed is white rice that's had its husk removed and milled.

There are dozens of rice varieties to choose from to suit both savoury and sweet dishes. Cooking times and methods with vary for each variety, so refer to packet instructions before cooking.
Jasmine or Thai fragrant rice

The long, fragrant grain is a staple in Thailand. When cooked the versatile rice is moist and tender and is great with Thai-style or Indian curries, stir-fries or in pilaffs.

Basmati

Basmati is a long, slim grain with a light, dry texture that becomes fluffy when cooked. Basmati works well with both Indian and Thai dishes, particularly well in pilaffs or as an accompaniment to curries.

Brown rice

Considered the healthiest variety of rice, brown rice is a whole grain with just the hull removed. As a result, brown rice takes longer to cook. Brown rice is higher in natural fibre and retains most of its vitamins, which are lost in the refined varieties. Serve as a healthier substitute to white rice.

Japanese Sushi Rice

A slightly sweet and plump short-grained rice used for making sushi or as an accompaniment to Japanese dishes. The glutinous rice needs less water for cooking than other varieties.
Italian Arborio or risotto rice

Perfect for risottos, Arborio rice is a short, chubby, ivory-coloured grain that can absorb large quantities of liquid without breaking up.

Short grain

The short, round grains have a high starch content making them perfect for rice puddings, stuffings and risottos.

Long grain

This absorbent long-grained rice is also sold as ‘Texmati', ‘Calrose' and ‘Patna' rice. Long grain is a good all-purpose rice for savoury dishes.

Glutinous

Glutinous rice, sometimes called sweet rice, is a short-grain rice which becomes sticky when cooked. Sticky rice is used as an accompaniment to northern Thai dishes like BBQ chicken or papaya salads. Sweetened with palm sugar and coconut milk and paired with ripe mango, sticky rice makes a wonderful Thai dessert.

Black

This unique variety of rice is commonly eaten in Thailand as a dessert. The unhulled, unpolished grain is coloured a deep-purplish-black and becomes glutinous when cooked. Perfect for puddings and sweet rice dishes.

Taste.com.au - November 2010

Syrie Wongkaew

View the original article here