Become a Tofu Master With These Great Tips
Think that tofu is a rubbery mess? It's time to try it in a new way. Whatever recipe you're making, make sure you're using the right kind of tofu for the job. If you're not a tofu expert, then you might find the number of options bewildering. Here's a quick guide to help you up your tofu game:
Firm tofu: As the name suggests, this tofu is pretty solid. In fact, it may not look all that firm when you take it out of the packet, so you'll want to press it and drain it before cooking. It's a great choice in dishes where you want it to hold its shape, like a tofu curry or our Korean-inspired spicy tofu bibimbap.
Silken tofu: This soft tofu needs to be handled with care. It has the texture of cream cheese, and it's great in soft, smooth recipes. Try it blended into a smoothie for a vegan-friendly protein shot. You can even use this tofu to make a luscious mousse or cheese-free cheesecake-style dessert. See if your guests can guess the secret ingredient — we bet they can't!
Firm silken tofu: This is a rich, smooth tofu that holds its shape. You can't substitute it for regular silken tofu. Instead, use it in dishes where you want that silky-smooth texture. It goes particularly well floating in Chinese or Japanese-style soups and only needs to be cooked very lightly.
Aburaage: If you're into Japanese food, you might want to experiment with this fun type of tofu. Aburaage is a deep-fried tofu skin that creates a pita bread-like pocket. Japanese people stuff them with rice to make vegan-friendly sushi.
