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Expert Q&A
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| By Dawn Wise Dawn Wise Chef Author: The Online Cookbook, Wise Publications | ||
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I've always been a big meat eater, but for health reasons need to switch to a low-fat vegetarian diet. Can you tell me what tofu really is and how you can use it in cooking?
Made from the liquid of ground, cooked soybeans (also called soymilk), in a process similar to cheesemaking, tofu is soybean curd. It is both a complete protein and cholesterol free.
If you haven't seen tofu before, it is packaged as a white square or rectangle. I prefer to buy mine in aseptic packaging which requires no refrigeration, as I find that more convenient. Otherwise, tofu may be refrigerated for no more than a week, and you should change the water within which it is packaged daily. You can also freeze tofu, which results in a chewier texture.
When cooking with tofu, the most important thing to remember is that it has virtually no flavor of its own. So unless you prefer your food bland, tofu is best cooked with a strong sauce from which it can absorb flavor. Tofu is highly versatile. Add melted chocolate to pureed soft tofu to make pudding or pie fillings. Pureed tofu can also be used as a base for creamy soups and sauces--even 'cheesecake.' Use it as an egg substitute in recipes. Firm tofu can be sliced into strips or chopped for stir- fries. Drop cubed tofu into soups. Add to your favorite casseroles. Mash and use as a sandwich filling. Scramble and fry like eggs, or bake by itself in a sauce.
Really, when it comes to tofu, you're only limited by your own creativity and willingness to experiment. An excellent book on the subject is Tofu Cookery by Louise Hagler, full of sensible and uncomplicated -- not to mention tasty -- recipes.