![]() To store it, submerge the tofu in fresh cold water, cover and refrigerate until ready to use in another dish. To make the recipe, which yields two servings, I used half a 454-gram tub of tofu, which means you’ll have some leftover. But I replaced it with marinated, seared cubes of tofu, which were combined with a palate-awakening sauce, stir-fried vegetables and peanuts. If you want the tofu to holds it’s shape, though, such as in today’s recipe for kung pao tofu, you’ll need to use a firmer style, that won’t break apart when cooked. ![]() For example, if you want to blend tofu into a smoothie, an easily pureed soft type would fit the bill. ![]() What you intend to use the tofu for will determine what type you should buy. You’ll also see smoked tofu, flavoured tofu and silken tofu, a soft, velvety textured type processed differently than pressed tofu. That explains why in grocery stores you’ll see various types for sale, such as soft, medium, medium-firm and extra-firm tofu. When tofu is made, its texture can vary from being quite soft, to being very firm, depending on how much liquid is pressed out during processing. Tofu, like plain pasta, does a marvelous job of absorbing the tastes of things you prepare it with, transforming it from something very plain tasting, to one that bursts with flavour. It’s not exactly mouth-watering to look at and its taste is as bland as can be.īut that soon changes when you combine tofu with other ingredients, such as a flavoured liquid or sauce, seasonings and produce, such as colourful vegetables. But when you first open a tub of tofu there’s not much to get excited about. Those nutritional benefits are one reason tofu has become popular to eat in North America. That word was borrowed from the Chinese Mandarin one dòufu, which means bean curd, a term also used to describe this cholesterol-free, high-protein food that also contains a variety of vitamins, minerals and essential amino acids. The English word tofu comes from the Japanese tōfu. Like milk when making cheese, that liquid is then coagulated, turned into curds, moulded, pressed and formed into blocks. Tofu is made by cooking and grinding soybeans to yield a milky-looking liquid.
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