How to Make Tofu

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Tofu is made by grinding soybeans in water, extracting the liquid, adding a coagulant to create curds, and then straining to separate the curds from the whey.

The most common way that tofu is sold is in water-packed plastic tubs. When purchased in this way attention needs to be paid to the expiration date. Shelf life is only a few weeks and it is best to open the container and change the water daily until it is used. Tofu is also sold in a foil-lined pouch that has an extended shelf life. In some asian markets freeze-dried tofu is also available.

Tofu can have a variety of textures depending on the type of coagulant used and how it is compressed in the straining process. Generally, tofu is found in 3 textures:

Soft - great for use in dressings and sauces
Firm - works well in salads and soups
Extra-Firm - for stir-frying and broiling

An extra-extra firm texture can be achieved by freezing tofu. To do this, place a tub of extra-firm tofu in the freezer for at least 72-hours. When it is thawed is will have a tough, almost sponge-like texture suitable for use in stews.

With any tofu, it is always best to rinse well before use. The firmer types can be pressed under a weight to increase the firmness.

Although it has a mild taste of its own, tofu easily picks up flavors of whatever it is cooked with. It is also sold in different flavors such as teriyaki.

Tofu is very high in protein. The soybean, from which it is made, contain all 8 essential amino acids, is high in calcium, low in sodium, and, when compared to other protein sources, is low in fat.

For the nutritional data of tofu, click here.

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