SPOT­LIGHT ON TOFU

Also known as bean curd, tofu is of­ten used as a meaty pro­tein re­place­ment in veg­e­tar­ian and ve­gan cook­ery. Asian in ori­gin, it’s now en­joyed in many cuisines be­cause its mild flavour goes with just about any­thing!

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHERS BEN DEARNLEY & WIL­LIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF CHAR­LOTTE BINNS-McDON­ALD

DID YOU KNOW?

Tofu is made from soy milk that’s co­ag­u­lated and pressed into blocks. It has a very low kilo­joule count and is very high in pro­tein, mak­ing it a must-have in­gre­di­ent in a healthy bal­anced diet. The white­ness of tofu is de­ter­mined by the va­ri­ety of soy­bean used to make it. Tofu has very lit­tle flavour and smell of its own, so can be used in both savoury and sweet dishes. It’s used ex­ten­sively in Chi­nese, Ja­panese, In­done­sian and Korean cook­ery.

VA­RI­ETIES

SILKEN tofu is undrained, un­pressed tofu that has a very high mois­ture con­tent. It’s very del­i­cate, so best used where it doesn’t need to hold its shape, such as in blended desserts, soups and drinks. Silken tofu can be sold as ei­ther soft or firm silken tofu.

FIRM tofu has been drained and pressed but still has a mois­ture con­tent. Firm tofu is ideal in dishes where it needs to hold its shape, such as when mar­i­nated, sliced, stir-fried, pan-fried and used in sal­ads.

STOR­ING

Keep tofu in its pack­ag­ing

(and brine) un­til needed. To use, drain well, and wipe dry with pa­per towel if you’re go­ing to fry it.

GOES WITH…

Tofu goes with soy sauce, sesame oil, curry pastes, Asian greens, fish sauce, chilli, gar­lic, gin­ger, berries, av­o­cado, choco­late, eggs, galan­gal, co­rian­der, basil, Chi­nese five-spice and star anise.

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