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!
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.
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.
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.
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.