How is Tofu made?
Tofu is made by adding a coagulant to fresh hot soymilk. Traditional Japanese-style tofu use nigari, a seaweed extract, as a coagulant. You may use lemon juice or vinegar to make this curd, which is then pressed into a solid block.

What’s the history behind Tofu?
Tofu was discovered over 2000 years ago by the Chinese. Chinese legend says the first batch of tofu was actually created by accident when a Chinese cook added nigari to flavor cooked soybeans.

What makes Tofu so special?
Tofu itself is very bland and colorless. But,this is what makes tofu really special. Like a sponge, it absorbs any flavor that you add to it and is thus very versatile. You can add tofu to a spicy chili sauce for a spicy treat or even blend it with cocoa and sweetener for a great dessert!

What are the different kinds of Tofu?
Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and is usually found in the produce section of most grocery stores. It comes in a range of firmness- extra firm, firm
and soft.

Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu. Firm tofu works well in desserts and dressings and as a cheese substitute, particularly for cottage cheese, ricotta or cream cheese. You can also find extra firm tofu which contains less water and maintains its shape very well. Thus, it is ideal for slicing, dicing, and frying. Extra firm tofu also has the most protein and fat content.

Soft tofu is less dense and is thus ideal for blending into dressings and sauces. Soft tofu has less protein and fat content than firm tofu. Soft tofu is more suited for recipes in which tofu needs to be blended. It can also be used to reduce the amount of egg used in a recipe.

Silken tofu has a creamy structure and a much finer consistency than regular tofu. In Japan, it is usually eaten raw with a touch of soy sauce. Silken tofu is best used in blended dishes- for making dips, sauces, desserts, puddings, smoothies and "milk" shakes. Silken tofu may be substituted for sour cream, cream cheese, salad dressing, mayonnaise, or yogurt. Like regular tofu, Silken tofu comes in a range of firmnesses: soft, firm, and extra-firm. But even the extra-firm variety of silken tofu has a smoother consistency than other tofu’s.

What are the health benefits of Tofu?
Tofu is rich in high-quality protein, B vitamins and iron. Depending on the coagulant used, tofu may also be high in calcium (if coagulant is calcium salt). It has low saturated fat and contains no cholesterol. Some scientific studies have shown that tofu reduces a person’s risk of heart disease as well. And because soybean’s fiber is removed during the manufacturing process, it is extremely easy to digest.

How to select Tofu?
As with any perishable food, check the expiration date on the package. If you are looking for tofu with a high calcium content, look for products that specifically say "calcium-precipitated" on the label, or that include calcium sulfate in their ingredient list. If you are selecting tofu on the basis of fat content, the firmer tofu’s are usually the highest in fat, and the softest tofu’s, often called silky or silken, are the lowest. Buy soft tofu for salad dressings, sauces and desserts, and firm and extra-firm tofu for baking, stir-frying
and grilling.

What’s the best way to store Tofu?
Tofu doesn't stay fresh very long. While aseptically packaged tofu doesn’t need to be refrigerated until it is opened, all other forms of tofu should be refrigerated in their container. Once the tofu package is open, leftover tofu should be rinsed and covered with fresh water for storage. Change the water daily to keep it fresh, and use the tofu within a week. Tofu can be frozen up to 5 months. Defrosted tofu has a pleasant caramel color and a chewy, spongy texture that soaks up marinade sauces and is great for grilling.