No matter the type, it all turns crumbly when defrosted. Unlike animal proteins, tofu loses much when frozen. Tofu newbies should know tofu is perishable refrigerated, it can last for five to seven days, as it is stored in fresh cold water that is changed daily. As a side note, it turns out that the American palate for taste-free tofu is a huge reason for the undesirable blocks so many stores carry: The process of removing the natural beans flavor comes at a chalky, acrid cost. Look for tofu that’s higher in fat and protein, both indicators of higher quality milk. Freshness is key, so make sure you get the newest tofu on the shelf. The worst are chalky, acrid, rubbery and even bitter.Īvoiding bad tofu is fairly easy.
The best have the clean, fresh flavor of soy, a touch of nuttiness, creamy texture and a sweet, buttery finish. Great tofu tends to be more tan than white, and is dense, not spongy. The three common agents are calcium sulfate, magnesium chloride and glucono delta lactone the latter is commonly used in soft and silken tofu. The process of turning soy milk into tofu requires coagulants, but thicker milk requires fewer of them - and coagulants can compromise taste. Great tofu is made with super-rich, creamy milk made from whole soybeans, including the hull. The result is a protein-packed, calcium-rich, plant-based food that is low in fat and loaded with heart-friendly isoflavones.Įven though tofu is made with the same basic ingredients, the variation in taste and texture is surprising. Tofu, also known as bean curd, is made from soy beans that are soaked, pulverized, cooked, then coagulated and pressed into firm blocks of protein. It’s great crumbled into sauces, stuffed into tacos or simply spiced, seared and served on a bun. It can be marinated, braised, deep fried, or grilled.
Unlike softer versions, firm tofu is a great plant-based stand-in for animal proteins. While silken tofu is most popular in Asia, here in the U.S., firm tofu dominates. But dunk it in marinade, roll it in into a frying pan or drop it in soup and tofu becomes something delicious, nutritious and satisfying. And to be honest, there’s not a lot yummy about plain, unadulterated tofu. It’s not much to look at: A rectangle of wobbly white stuff.
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