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Terrific Tofu
Diced, mashed or crumbled, you'll love this
versatile Chinese food
"Have a mouth as sharp as a dagger but a heart soft as tofu" (Chinese
Proverb)
Tofu has an image problem in the west. Even chefs will sometimes claim it
lacks flavor. And it's true that the custard-like white substance - also
known as soybean curd - doesn't look very appetizing.
Still, tofu has a lot going for it. Nutritionally speaking, it's high
in calcium and vitamins, but low in fat and sodium. Tofu makes a great
meat substitute, not only for vegetarians, but also for individuals who
have trouble digesting meat, or suffer from medical conditions such as
chronic heartburn. And if that isn't enough, tofu has been credited with
offering protection against diseases such as cancer and osteoporosis.
Of course, that does leave the not so small matter of flavor.There is no
question that, served alone, tofu tastes rather bland. But tofu - or doufu
to use its Chinese name - is not designed to be eaten alone. The beauty of
bean curd is that it absorbs the flavors of the food it is cooked with.
Picture a large white sponge and you've got the basic idea.
Besides blandness, another common complaint about tofu is
the texture. However, today you can choose from a wide variety of tofus
that vary from firm to extra firm, which are fairly dense and solid, to
soft, which is more jello-like. There is also silken tofu, which has a
creamy, custard-like texture, and also comes in varying degrees of
firmness. The firmer tofus are recommended for stir-fries and grilling,
while soft tofu works well in soups and silken tofu is great for blended
dishes like pudding. But there are no rules - it all depends on your own
preference. Recipes normally specify which type of tofu to use, but if
they don't, it's safest to stick with medium firmness.
Normally located in the refrigerated section of the grocery store, tofu
comes in all sorts of shapes and sizes - from individual cakes to larger
blocks. One company even packages their tofu in a convenient,
plastic-wrapped cylinder - all you need to do is peel back the plastic and
slice. If you live near an Asian market, try the Chinese-style tofu
packaged in water. It is softer than Japanese tofus, but still firm enough
to hold its shape during cooking. I find it gives the best results when
cooking Chinese dishes.
In the Kitchen
How do you store tofu? Like any perishable product, you need to check for
an expiry date. (If the tofu smells sour, throw it out). Also, depending
on the type of packaging, it may need to be refrigerated immediately.
Either way, once you've opened it, cover the leftover tofu with water and
store it in the refrigerator, being sure to change the water daily. (If
possible, use distilled instead of regular tap water). The tofu should
last for up to a week. Tofu can also be frozen, which gives it a more
meaty texture. The regular to extra firm tofus are better for freezing, as
the softer tofus do not hold their shape as well. But no matter what type
of tofu you're working with, you can add extra firmness by draining it
before freezing. Simply place the tofu between paper towels or tea towels
and lay a heavy pot or board on top of it for fifteen to thirty minutes.
Frozen tofu will last for at least three, and up to five, months.
Many recipes also call for tofu to be drained before cooking. This will
increase its capacity to absorb other flavors, making for a tastier dish.
Another way to increase tofu's flavor is to marinate it. There are no hard
and fast rules here, but the longer the tofu is marinated, the more
flavorful the result. After marinating, you can either fry it or add it to
a soup or salad. You don't even need to use it immediately - stored in a
sealed container in the refrigerator, marinated tofu should last for
several days.
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