Tips for Cooking and Storing Tofu

Tips for Cooking and Storing Tofu

The water content in all tofu differs occasionally, whether store-bought or homemade. You may have to adjust the liquids in your recipes accordingly. Remember, it is easier to add more liquids to a recipe than more dry ingredients.

• To make a firmer or drier tofu, place the tofu on your drainboard, wrapping it with cheesecloth or paper towels. Place a saucer or small dish on top of the tofu and a 1-pound can on top of the dish to press the water out of the tofu. Drain for at least 15 minutes. Parboiling the tofu will also result in a drier product.

• If you wrap tofu in a clean towel and twist and wring the water out, you will have a crumbly, dry tofu — good in stirfry dishes.

• To use tofu as a thickener for sauces and gravies, make your sauce or gravy thinner than usual. Then whip the tofu in, using a wire whisk. The texture will not be smooth, but it is an interesting consistency, and your sauce will be richer in protein.

• Plan to use fresh, sweet tofu in desserts, salads, and drinks. Cook with tofu that is older or slightly bitter.

• Tofu will last in the refrigerator about 1 week. It will stay fresher if you change the water every other day.

• Refrigerated tofu will begin to turn pink around the edges when it is about to go bad. It can be revitalized by parboiling, but should be used soon. To parboil, place the tofu, whole or in slices, in a saucepan; then cover with water. Bring to a boil, then reduce the heat and simmer for about 3 minutes. Remove the tofu with a slotted spoon.

• When your tofu smells yeasty or sour, it should be thrown out.

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