Q:Why did the tofu cross the road?

A: To prove it wasn't a chicken (of course!)

Tofu, what a weird and wonderful creation, to many a daunting and perhaps frightening ingredient, so many varieties, how would you ever know the right type of tofu to use for the right dish? My suggestion, experiment! (Or simply follow this step-by-step guide to tofu) ;)

Tofu or bean curd is a high protein food made from coagulated soy milk, pressed into mould and the result is a wonderful white block of goodness. There are many different varieties of tofu, including fresh tofu, hard or firm tofu (this type has had more water pressed/extracted from it), soft tofu and silken tofu. Amongst these main types of tofu you'll also be amazed at the variety of ready marinated, smoked and flavoured tofu products available, not to mention tofu deserts! Tofu is what I like to think of as a medium for flavour, as tofu itself has very little flavour or smell, so it can be adapted into just about any dish you desire.

Types of Tofu:

Firm: This type is drained and pressed, although will sometimes have some water in the packaging, and can still contain quite a bit of moisture, but this type of tofu holds it' shape and has almost a meaty type texture, something you can sink your teeth into. This type of tofu is perfect for marinating and adding to stir-fry's, making kebabs with mixed vegatbles, slicing and baking and using in sandwiches or salads, or as a vegie burger alternative. This type of tofu also crumbles very well so can be used as a mince meat alternative for dishes such as spaghetti Bolognese.

Silken: or soft tofu, is the undrained or pressed tofu, it just barely holds it's shape and has almost a custardy type of texture. This type of tofu can be used as an alternative to cream in soups, or sauces, a great addition to smoothies to add an extra protein kick, or can be used for creating dairy free deserts such as "cheezecakes". The possibilities are endless with this type of tofu as it's texture lends itself to being used so many different ways!

Fried: Sometimes you may come across a yellowy kind of bubbly looking tofu, this type of tofu is generally firm tofu that has been deep fried (often available at asian grocery stores). This type of tofu doesn't require much preparation and can be cut up into cubes or slices and added straight to stir-fry's or soups.

There are so many types of tofu once you open your eyes and your mind to the possibility, and with it's many health benefits (high protein, low fat, isoflavone content) it is a perfect addition to any meal.

Why not give it a go?

-Fafahine x