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The following article was published in our article directory on December 9, 2016.
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Tips to Get that Great Tasting Tofu

Article Category: Wellness, Fitness and Diet

Author Name: Ted Strong

Tofu is widely promoted as an alternative to meat. However, this Asian food ingredient is more than just that. Many Asian cuisines have soybean curds at their core. Even some desserts may contain this. You can make your own dish using this along with vegetables. If you are non-vegan, you can try mixing it with meat, especially pork. The soybean curds can also stand as a meal on its own, with or without seasoning and cooking.
Aside from being a versatile ingredient, this soybean byproduct is also nutritious. It is rich in protein and iron, yet it has low calorie count. It may also contain magnesium or calcium depending on the coagulant used.
However, many people have this notion that bean curds are bland. That may be true in the case of badly made tofu. But if you prepare it well, you can have a great tasting one. Below are some tips to help you achieve that.
Choose the right product for your recipe.
Tofu products are classified according to their firmness. Categories include extra firm, firm, medium, soft and silken. Silken is further classified into two: soft silken and firm silken. The classification is meant to match the different recipes you can create with these products.
If you are going to make desserts, soft silken bean curds are a suitable option. They are best for sauces as well. Firm silken goes well with soup. Soft ones can be used for both desserts and savory meals. Medium, firm and extra firm types are intended for savory meals. These three can be baked, roasted or stir-fried.
Drain and press it well.
The creation and preservation of bean curds involves water. While it is useful in its production, you are not going to need that for your dish. If you fry bean curds without removing the water, it will end up with an ugly texture and shape. Plus, the water will make it blander than before so remove it as much as possible.
For silken and soft bean curds, you can simply drain the water in them. Pressing damages them. You have to drain and press for the other three types. If you want, you can also freeze them beforehand. The most used method of removing the water is tofu is draining and pressing it with paper towels, plates and heavy objects (could be books, kitchen gadgets, etc.). Thankfully, there�s tofu presser that saves you from the thorough process of pressing.
Make thin and/or small cuts.
For savory tofu dishes, slice each block thinly width-wise. Depending on your recipe, you can either cut to preferred shape and size or dice it. Just make sure each cut is thin and/or small. A thick bean curd is a surefire recipe for blandness. It could be hard to chew, too.
Marinade or season.
Lastly, the only way to ensure a great tasting tofu is to marinade or season it. Bring out your favorite herbs, spices and sauces. Experiment and treat it the way you prepare meat.

Keywords: tofu press, tofu, super tofu press. tofu presser, ez tofu press

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