|
All tofu is not created equal. There are two main types we will talk about here. Aseptic tofu and cotton also called waterpacked
tofu. Lets break it down
Aseptic also called Silken. I am simply going to call it Aseptic in this post. This tofu is created in the package that
you buy it in. The company pours the milk into the package and seals it. What comes out after you the consumer buys it is
a very nice silken smooth tofu. Packages will be labeled Soft to extra firm. Think of Extra firm as the texture very similar
to some soft cheeses such as cream cheese but a bit firmer. It will not in extra firm spread like cream cheese but rather
it will crumble. Think Feta.
Soft is almost liquid. When using the soft you are using it for things that require almost a liquid state. One example
is smoothies or 'milk' shakes. If you desire a fresh cream like texture you use this one.
Medium is a bit firmer and the firm increases as you pick firm or extra firm. At best it is still like a cream cheese.
You would use the firm or extra firm for items such as puddings or other things you want with that texture.
Waterpacked also called cotton tofu.
This can be found in a variety of ways. It can be in a barrel or packaged separately. It always has water around it. If
you have some left over place in water to store. To help preserve it, change the water every couple days. You can freeze this
tofu also.
Soft is the least firm texture of waterpacked. You can use it for smoothies and the like, however, I prefer Aseptic because
of the texture.
Again it grows more firm as you work through medium to extra firm. The difference is in the firm and extra firm you have
almost a meat texture strength. If you are making Kabobs, use the extra firm waterpack for the best texture and the fact it
will hold together much better. Firm will also work but not be as nice a texture.
Think of it as a ruler. The softest end is the Aseptic soft and the firmest end is the extra firm waterpacked. Freezing
makes each firmer and changes the texture a bit.
Safety: Treat tofu as you would dairy or eggs. Thaw overnight in the refrigerator. Aseptic is different than waterpacked
because you do not have to refrigerate the package you buy in the store before opening. After opening treat as you would any
tofu. I keep my Aseptic stored in my black jelly cabinet until I use it. Always store waterpacked in a refrigerator.
Prep:
Tofu as I said would be for most Western tastes would be like eating Crisco or lard straight out of the package. Unlike
some products you cannot just simply toss it in at the last moment and expect results that you might be happy with. For beginners
marination is extremely important. The longer tofu soaks in something the more tofu will taste exactly like what you soak
it in. As an experiment take the strongest BBQ sauce you like and soak the tofu in it for at least 24 hours. If you wish to
see what I mean, take a small piece off the tofu and set aside at six hour intervals. You will notice the tofu gets stronger.
If you taste you will notice the tofu also tastes stronger of the BBQ sauce the longer it sits. When you surf zaar you will
notice that some recipes might say "Soak the tofu for 30 minutes" what they are doing is speaking to the experienced
tofu user. After 2 years of using tofu, now when my wife wants her favorite salad, I simply mix in the dressing to the tofu
and toss in and serve. At most I let it sit 30 minutes. The length of time shortened for us as we became use to the tofu.
We are developing a more Oriental style taste system. To start I marinated that at least 24 hours. It was worth it.
Tofu can be marinated in anything. I have use BBQ sauce, my own sauce, rice wine vinegar, chocolate sauce, flavored oils,
you name it. If it has taste tofu can be soaked in it. The tofu will taste like the medium you put it in.
To prepare tofu as a meat sub in recipes: To improve the texture and this include Aseptic tofu, you can freeze the tofu.
This will toughen the texture making it firmer and chewier.
Prepare Tofu types:
Waterpacked. Since it is waterpacked you need to drain the tofu. This isn't hard. Simply remove from the package and pat
dry. Then place on a surface that could drain easily such as a cutting board on a slight slant. Some wrap the tofu in cheesecloth
to keep it from losing it's shape. Some do not. Experiment and see what you like and what is easiest. Then place the tofu
on the board and place a heavy plate on the top. Let it drain for at least 30 minutes. Congrads you have just pressed your
first tofu.
Aseptic: I have been told you can press Aseptic. I don't. It just falls apart. I simply drain off the existing water that
comes out when I open the package and use. I have seen some say they use Aseptic to avoid having to drain but this would effect
the results of your recipe especially if you want to use it as a sub for meats in a recipe. If you have frozen it, you must
be sure to drain. Note if you do not drain the recipe might come out watery since some ingredients might be watery to begin
with.
I have seen statements such as "I don't understand why my silken [asceptic] tofu didn't brown" It won't. Or
at least in my experience even with my crumbled drain attempts, it won't. It has a much higher content of water than the waterpacked
by the nature of the texture. If you wish to brown you might be better off looking at waterpacked.
On that you MUST drain waterpacked to get browning. Again the nature of tofu with the water content inhibits browning.
Sort of like expecting the glass of water to brown if you leave the water in. icon_wink.gif The longer you drain and the more
water you get out, the more likely it is to brown for you.
Measurement:
Estimate the amount by the original package weight. You don't have to be exact. Simply close will do.
If it calls for cups: you can cut into little cubes and measure with a dry measuring cup making sure you press down tightly
with a back of a fork or a spoon or you can estimate the number of ounces and measure according. Example if there are 8 ounces
in a cup half a cup is 4 ounces.
Other sources:
Wikipedia
http://en.wikipedia.org/wiki/Tofu
The Vegetarian Journal's guide to Tofu and Tempeh
http://www.vrg.org/journal/vj99mar/99martofu.htm
[not to worry we will cover tempeh later]
EHow how to add tofu to your diet.
http://www.ehow.com/how_5351_introduce-tofu-diet.html
note ehow is a little delusional. Tofu really does have a taste. It is just that it absorbs the flavor of what it is in
and the taste of the tofu is so bland and mild it cannot compete for your tastebuds.
And edited to add this note:
You WILL, I repeat WILL, know that your tofu is bad. IF the film has not form that will tell you that, the water it is
stored in will along with the smell. It will smell tart, sour and bad. I just opened a package of chinese that I forgot I
had. Once you smell that? You'll NEVER forget it.
|
