Tofu for Dummies

Not sure what to do with those mushy blocks of white stuff? Not many people are! Learn how to buy, store and prepare tofu. Some people say that tofu is tasteless; others admit that they're turned off by its spongelike look and texture. But this vegetarian food is so versatile, and can be so well flavored when properly prepared, that even the most steadfast meat lovers will enjoy its taste. Plus, they'll reap the heart-healthy benefits of soy's antioxidants and get a protein source that provides a small dose of good-for-you fats. Firm, Silken or Soft? When Daniel Soloway, roundsman (line cook) at Heartbeat restaurant in New York City, talks about tofu, he makes it sound like a wonder food. After all, it seems to possess the magical ability to take on virtually any flavor or texture. Cases in point: Soloway uses tofu to add creaminess to wasabi-mustard dressing; he also uses it to add volume to scrambled eggs. Before you cook with tofu, though, know that not all those blocks of soybean curd are alike: Soft tofu works well in egg dishes, smoothies and as a cheese substitute—for example, in Italian cooking and desserts like cheesecake. Silken tofu, a flanlike variation of soft tofu, can be used as a mayonnaise alternative in salad dressings or as a cream substitute in soups and pasta dishes. Extra firm and firm tofu are best used for grilling, sautéing, stir-frying and pan-frying. (Make firm tofu easier to handle by compressing it between two plates for 30 minutes—weighted down with a heavy pot—to squeeze out some excess water. Or freeze it to yield a "meatier" taste.) Purchase and Storage Although tofu is sometimes sold fresh in bins of water, we recommend that you buy the packaged kind to reduce your risk of consuming harmful bacteria. Consider buying brands that are nutrient-fortified for a calcium boost. Once the package is opened, store any unused tofu in the refrigerator in a glass or plastic container, submerge it in a few inches of water, and change the water daily. The tofu should keep fresh for 5 to 7 days, but Soloway warns that tofu should be thought of like any vegetable: Would you keep half a tomato in the fridge for a week and still expect a really fresh taste? Preparation Ideas Soloway enjoys eating sliced, firm tofu sprinkled with cinnamon-sugar for breakfast. He also highly recommends flavoring it with Tabasco sauce. Some of his other ideas include the following: 1. Make a pasta sauce by processing asparagus and silken tofu in a juicer, then mixing it with fresh mushrooms. 2. Add crumbled soft tofu to scrambled eggs to increase their volume without affecting their flavor (start scrambling the eggs, add the tofu and cook through). 3. Combine silken tofu with wasabi mustard, then season it to taste for a creamy dressing. 4. Dredge strips of firm tofu in seasoned cornstarch and pan-fry it so it becomes crisp. For a sweet treat, sprinkle with cinnamon sugar. Or for something savory, dip the strips in marinara sauce to make "mock" mozzarella sticks. Information courtesy of Weight Watchers