Understand the Types and Texture of Tofu
When you go to the grocery store to buy tofu and you walk through the plant-based products shelf or soybean products, you realize that there is not just a single type of tofu on the shelf, and you may get confused as to why tofu has so many various types and textures. Once you find out what the purpose of the texture of tofu is and why it is so important, it will help you when cooking different types of tofu. This tofu introduction will help you to cook tofu in different dishes.
All tofu basically starts with soaking dried and cleaned soybeans. The soybeans are then ground and boiled to extract soybean juice, also referred to as soymilk. the Soymilk is then filtered using various filter system stations. The soymilk is filtered to ensure the skin and insoluble fiber from the soybeans are separated from the soymilk. The filtered soymilk is cooked in a steam cooker that is computer controlled to regulate the correct temperature and cooking pressure. Coagulant is added to the soymilk which causes the liquid to become a solid. The length of pressing time is relative to the quantity of curds and the desired firmness. The longer it's pressed, the firmer the finished product will become.
Pressed Tofu
The dense and solid block is a light brown color from the seasoning. It is simply a firm, dry type of tofu that has had much of the water pressed out. Pressed tofu is chewy in texture and can be sliced into small cubes or strips. Pressed Tofu can be added to a salad with a simple dressing, soup or any appetizer or dish.
Water Packed Tofu
Extra Firm Tofu has a lot of water pressed out as well. It is the most popular tofu with less water than firm tofu. The texture is chewy, making this tofu best suited for various dishes like crispy tofu.
Firm Tofu is firm enough to be pan-fried or stir-fried without falling apart. The solid firm block is perfect for frying and stuffing.
Extra Firm Tofu and Firm Tofu are perfect options whether you try to bake, boil, pan-fry, stir-fry, deep-fry, glaze, stew, or slice.
Soft Tofu has a high moisture content. It is smooth and versatile with a delicate texture and fresh beany aroma when used in recipes.
Silken Tofu has a more delicate, creamy, moist, and silky texture than soft tofu, though the two can be used interchangeably.
Soft Tofu and Silken Tofu are particularly suited to saucy recipes, such as dressings, smoothies, desserts, soups, or hotpots.
Extra Silken Tofu
Extra silken tofu is rich in flavor and gives you the creamiest, smoothest, and finest texture. Extra silken tofu is never pressed, which makes it very soft and delicate and rare to find in the grocery store. It’s perfect for a smoothie, dessert, dressings or Sundubu Jjigae.
To find out more tofu recipes, please via our get-inspired page to get more ideas.
