Healthy food tofu
Nutritious,
economical and versatile, tofu deserves to be known. No need to be a vegetarian
or granola to enjoy it: you just have to get to know them… and have at hand
good recipes, of course!
The
types
We
find tofu in two forms: pressed or silky. In both cases, one can choose from
various degrees of firmness, soft to extra firm. That said, the pressed tofu is
always stronger than the silky tofu.
Pressed
tofu is spongy and slightly grainy. It integrates with various culinary
preparations such as stir-fries, shepherd’s pie, meatloaf, kebabs, soups and
more. It is usually sold in plastic packaging, but sometimes in bulk, in Asian
grocery stores.
Silken
tofu is smooth and creamy. It is ideal for lasagne, dips, milk shakes or for
making desserts. It is found in health food stores and supermarkets in plastic
containers in the section of refrigerated products, or in aseptic cardboard
packaging (Tetra Pak) on the shelves.
How
are we doing?
Tofu
is made from soybeans that are cooked, crushed and extracted with a milky
liquid, which is coagulated to obtain tofu. The curd is then pressed and
drained it to get firm tofu. For the silken tofu, lactone is added to this
liquid, for the firm and help keep its water. Silken tofu is neither drained or
pressed.
Preservation
Unopened,
tofu sold in a sealed plastic container keeps cold until the expiry date
(“best before”) displayed there. Once begun, or is purchased in bulk,
the pressed tofu must be covered with water and kept refrigerated in a covered
container. Changing the water every day, it keeps one week.
Silken
tofu sold in aseptic paperboard packaging does not need to be refrigerated
before use. Once opened, allowed packaged or placed in a closed container
without water in the refrigerator where it will keep two or three days.
Freezing
Pressed
tofu can be frozen, but freezing will give it a more gritty and chewy texture
and will yellow slightly. Wrap it in plastic wrap and then foil or place it in
a plastic bag before freezing. Do not keep it in the freezer for more than two
months. As for silken tofu, it reacts badly to freezing. It loses water and
takes a curdled appearance.
Recognize
freshness
The
smell of tofu gives us a good indicator of freshness. When fresh, it gives off
a subtle scent, tinged with hazelnuts. If it is no longer fit for consumption,
it will clear by against a very unpleasant odor.
How
to cook?
Tofu
has a fairly neutral flavor. It deserves to be mixed with ingredients that have
punch. It is for example the marinade then cook with garlic, ginger, scallions,
tamari or soy sauce, rice vinegar or cider, sesame oil or other or do cook the
same way without the marinate beforehand. Also on the marinated tofu market,
pre-seasoned, sometimes sliced or cubed and sweetened
and flavored silken tofu, ready to eat. So many delicious ways to find out!
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