The soy bean is an amazing plant that has given us so much to work with.
Tofu, also known is bean curd, is a neutral tasting plant-based protein that is used for culinary purposes. Tofu is made from soy beans and is prepared by coagulating or curdling soy milk. The curds can be pressed to expel the whey resulting in a solid white block or steamed. Depending on the coagulant and the preparation method, tofu has varying textures and hardness. It can be super smooth in texture, almost jelly like which is called silken tofu used in soups and stews, dressing, desserts and smoothies. Or it can be more compact, resulting in soft, medium, firm, or extra firm tofu that can be cooked like eggs, meat or fish.
There are many varieties of tofu and because it is basically bland in flavor, it can be used in savory and sweet dishes. Due to its spongy texture, tofu absorbs flavors well. It is often marinated or seasoned prior to cooking.
Tofu is often treated as a meat substitute. This is because many recipes that are made with meat and fish can also be prepared with tofu. The reality is, tofu is not a substitute for meat and shouldn’t really be thought of in that way. For over 2000 years tofu has been an integral part of Asian cuisine and offers plant-based eaters an excellent source of plant protein to create, hands down delicious recipes.
