A.K.A

dofu; soybean curd

What is it?

Tofu is made from soybeans, water, and a coagulant, such as calcium sulfate, nigari (a natural sea salt extract), magnesium chloride (also an extract of sea salt), calcium chloride (derived from a mineral ore), vinegar, or lemon or lime juice. It has a soft texture that’s vaguely similar to cheese, but its mild, slightly vegetal flavor is not at all cheesy. It’s a staple of Japanese cuisine and is also a popular as a meat substitute.

Tofu comes in a variety of texture that are used for different purposes: Silken tofu is smooth and custardy. It blends into a lush, creamy texture that’s good for dressings, dips, creamy desserts like cheesecake and puddings, and smoothies. Soft tofu isn’t as smooth as silken, but it also blends well into dips, sauces, and soups. Both firm and extra-firm tofu are dense and hold their shape better. Their porous texture allows them to absorb marinades really well. Try cutting firm tofu into cubes or slices for grilling, broiling, sautéing, or stir-frying.

How to choose:

Fresh tofu comes packaged in water, and there’s also shelf-stable tofu available in aseptic packages. Most grocery stores carry the fresh-water-packed tofu in a refrigerator case in the produce section. Be sure to check the expiration date before buying.

How to prep:

Before using, all water-packed tofu needs draining. Cut a slit in the packaging, turn upside down over the sink, and drain as much as possible before fully opening. That’s all you need to do with silken tofu, since it’ll fall apart with any more handling. Rinse and pat dry soft, firm, and extra-firm tofu. For a stir-fry, you may want to firm up your tofu a bit more by pressing it: Sandwich the tofu between paper or cloth towels and put it on a plate or something else to contain the water. Set a heavy skillet or pot on top and refrigerate for as little as 10 minutes or up to an hour, depending on how much drier and firmer you want the tofu to be.

How to store:

Store unopened fresh tofu in the fridge. After opening, keep leftover tofu covered and submerged in fresh water. Change the water daily, keep it cold, and the tofu should last for about a week. Throw it out when it begins to smell sour. If you have leftover firm or extra-firm tofu, you can drain and freeze it, which actually gives it a meatier texture. Frozen, well-wrapped tofu stays good for three to five months.

Recipes

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  Recipe

  Tofu Saag

  A creamy yogurt-spinach sauce surrounds spiced, crisped cubes of tofu in this aromatic, satisfying dish. If you like hot foods, leave the serrano chile seeds in. Serve with rice or naan.

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  Recipe

  Spicy Cellophane Noodle Stir-Fry with Tofu, Green Beans, and Herbs

  The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.

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  Recipe

  Mapo Tofu

  This searingly spicy tofu dish is quintessentially Sichuan with its mala (spicy hot and numbing) flavors. This recipe is a very spicy version of the dish, close to the original,…

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  Recipe

  Spicy Thai Tofu Burgers

  Don’t hide this pretty, veggie-packed patty in a bun; serve it on a Thai-inspired salad of chopped lettuce tossed with bean sprouts, grated carrot, and chopped fresh mint and cilantro.…

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  Recipe

  Tofu and Sweet Potato Lettuce Wrap

  This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.

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  Recipe

  Curried Peas and Tofu

  This fragrant, mildly spiced curry studded with soft cubes of tofu makes a satisfying vegetarian meal when wrapped in naan and served with rice, couscous, or quinoa.

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  Recipe

  Black Pepper Tofu

  Tofu’s proponents have tried to get us to see all the ways to improve its texture—freezing or pressing or boiling to rid it of spare water, broiling or roasting to…

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  Recipe

  Korean Soy and Red Chili Fried Rice

  This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.

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  Recipe

  Spicy Pan-Fried Noodles with Tofu

  Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Buying cooked noodles (look for them next to the tofu) saves a step;…

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  Recipe

  Vegan Chocolate-Coconut Cream Pie

  If you’re wondering, ‘How on Earth can a vegan, dairy-free pie taste as good as one loaded with cream and butter?’ Give this one a go, and serve it to…