Tofu
Also called bean curd
Tofu adapts flavor and texture when its moisture and proteins are altered.
Flavor profile
Aroma: neutral, subtle
Good to know
Origin: China
Forms: soft, firm, extra firm
Storage: Refrigerate in water for up to a week, changing water daily, or freeze for a denser texture.
How to use tofu
Stir-Fry Success
Press tofu to release water, which allows proteins like glycinin to brown nicely.
Grill Greatness
Its porous nature lets it soak up marinades, deepening the flavor.
What goes with tofu
- Soy Sauce. Soy sauce's salt and umami penetrate tofu's porous structure.
- Miso. Miso's salty umami seasons mild tofu, as in miso soup.
- Bok Choy. Mild tofu soaks up the sauce while bok choy adds crisp texture.
- Scallion. Scallions bring a fresh, pungent note to the neutral backdrop of tofu.
- Ginger. Ginger's sharpness perks up tofu's blandness.
- Peanut. Peanut adds crunch and a nutty contrast to soft tofu.
- Sesame Oil. Sesame oil infuses tofu with a toasty aroma.
- Cashew. Cashew's crunch contrasts with soft, mild tofu.
- Pork Belly. Neutral tofu soaks up pork belly's braising liquid and relieves its richness.
- Radish. Radish's peppery crunch contrasts the softness of tofu.
Mistakes to avoid
- Waterlogged tofu won't brown. Patience in pressing pays off.
- Too long in marinade, and you've masked tofu's gentle soy note.
Ideas for tonight
- Mapo tofu
- Tofu vegetable stir-fry
- Tofu curry
Tofu: questions
What does tofu taste like?
Tofu adapts flavor and texture when its moisture and proteins are altered., with an aroma that is neutral, subtle.
What goes well with tofu?
Tofu pairs best with soy sauce, miso, bok choy, scallion, ginger. Soy sauce's salt and umami penetrate tofu's porous structure.
How do you use tofu in cooking?
Stir-Fry Success: press tofu to release water, which allows proteins like glycinin to brown nicely.
How should you store tofu?
Refrigerate in water for up to a week, changing water daily, or freeze for a denser texture.
What is the most common mistake with tofu?
Waterlogged tofu won't brown. Patience in pressing pays off.
