Tofu is made from soybeans, water and a coagulant, or curdling agent.
There are 3 types of tofu:
- Firm (or regular) tofu--pretty solid, will maintain shape, higher in protein/fat/calcium
- Soft tofu--good for blending
- Silken tofu--custard-like, good for pureed or blended dishes.
Tofu...
- is high in protein
- is a good source of B-vitamins and iron
- is high in calcium (if the tofu is made with a calcium salt curdling agent)
- is low in saturated fat
- contains no cholesterol
- is low in sodium
- It absorbs flavors like a sponge.
- Is usually located in the produce section of the grocery store.
- If you are using firm tofu, you will want to drain and press it. Learn more about draining and pressing here. (I personally just cut a slit in the top of the package and press it as all the liquid drains out.)
- If you open the package but don't use all the tofu, then rinse it and cover it with fresh water before storing it in the fridge. Be sure to change the water daily to keep it fresh and make sure you use it within a week.
- It can be frozen for up to 5 months.
Information from http://vegetarian.about.com/od/glossary/g/Tofu.htm and http://www.soyfoods.com/soyfoodsdescriptions/tofu.html#anchor695154. Please refer to them for more helpful hints.
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