What in the world is tofu?
Okay, fair question. Tofu was first made in China over 2000 years ago. The first recorded production of tofu was somewhere around 25-220 A.D. Tofu is made by fermenting soybeans and mixing it with a coagulant such as calcium or magnesium. Tofu can be made in large barrels or in small aseptic packages.
Silken vs. "Regular"
Most people are probably familiar with the "regular" tofu found in the produce section of grocery stores. Silken tofu, on the other hand, is typically sold in aseptic packages and is shelf stable. Silken tofu is a relatively new phenomenon, originally produced by Mori-Nu in 1985. Silken tofu in aseptic packaging has a longer shelf life than water tub tofu and does not need to be stored in the refrigerator. I haven't seen silken tofu at most mainstream grocery stores; I usually have to go to a health food store to buy it. Silken tends to be less expensive.
When you think of tofu "steaks" or tofu cubes used in stir-fry, this is generally "regular" tofu. Silken tofu has a much softer texture and is great for making sauces, condiments, and desserts.
To complicate matters further, each type of tofu comes in soft, firm and extra firm varieties. Soft has more water, while extra firm is called "dry tofu," although it is anything but dry. The extra firm will maintain its shape better, while soft tofu will become much creamier when blended or pureed. Feel free to experiment with the different types of tofu to see what works best in your recipes.
Important: There is some debate about the food safety of "regular" tofu in uncooked recipes. Some experts claim that the water in which regular tofu is packaged is susceptible to bacteria. This is not a concern if the tofu is cooked, as the cooking process eliminates the bacteria. However, if you are using the tofu in an uncooked recipe, it is advisable to boil it for about 5 minutes, let cool, then add to recipe. It is not necessary to boil silken tofu, as the aseptic packaging is not vulnerable to bacteria.
Tofu in and of itself is relatively tasteless, but it is remarkable and taking on the flavors of foods with which it is cooked. Because of this, tofu is perfect in both savory and sweet dishes.
Here's two easy recipes using tofu.
Chocolate Mousse
1 package (12 oz) Mori-Nu soft silken tofu
1 cup carob chips
1/4 c. agave nectar OR 1/2 cup sucanat
Melt chips in the microwave or over a double broiler. Watch closely - carob melts much quicker than chocolate. Process tofu in a blender until smooth and creamy. With the blender running, drizzle melted chocolate in through the vent opening in the cap. Add agave nectar or sugar and continue processing until completely smooth. Serve immediately or chill before serving.
Tofu Nuggets
1 package (12 oz) regular, extra firm tofu (not silken)
1 T. ground flax seed (flax meal)
3 T. water
2 cups whole wheat bread crumbs
2 T. Italian Seasoning
Slice tofu into 1/4 inch slices. Fold several paper towels and press tofu between them. (I like to use cookie sheets and set large books or heavy pans on them). Change paper towels as they get wet and continue pressing tofu until almost all water is gone.
Combine water and flax in a shallow dish, stirring to make a gooey, egg-like mixture. Let sit for 5 minutes. Combine bread crumbs and Italian seasoning in a large bag or on a large dinner plate. Coat each slice of tofu with flax mixture, then immediately coat with bread crumb mixture. Bake on a non-stick cookie sheet at 350 degrees for 10 to 15 minutes or until golden. Serve immediately with your favorite baking dish.
Note: It is not critical to press tofu, although the finished product is MUCH nicer.
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