Tofu is a product made from soy milk that has been curdled in the same way that cheese is made. It is drier than silken tofu and is frequently used as a meat substitute because it can be prepared to resemble meat and contains a high amount of protein. Firm tofu is typically found in East Asian specialty food markets and the dairy section of supermarkets that cater to health-conscious, vegetarian or vegan customers.
Tofu is made from the curds that form when soy milk is coagulated. These curds may then be wrapped in cloth and pressed to remove moisture, depending on the type of tofu being made. The amount of water removed determines which of the three primary categories the tofu falls into: soft tofu has the most moisture and is very smooth and slippery, while dry tofu has the least moisture and is dense and substantial. The consistency of firm tofu is somewhere in the middle, and it keeps its shape while still being easy to cut and crumble.
Firm tofu is the most popular type of tofu for use in stir-fries, salads, stews, and other dishes where the ingredients must maintain their shape due to its versatile texture and ability to absorb flavors easily. It’s a popular ingredient in East Asian cuisine, and it can be marinated, baked, fried, or grilled just like meat. Firm tofu has about the same amount of protein as an equivalent weight of hard-boiled eggs, making it a great protein source. As a result, tofu is a key component of many vegan and vegetarian diets, and there are a plethora of cookbooks featuring tofu-based recipes.
Firm tofu is usually packaged in a plastic package when purchased in a store. It should be kept refrigerated and used as soon as possible after opening. If you don’t use all of the tofu right away, you can keep the rest in the fridge by sealing it in a container and covering it with water to keep it from drying out or absorbing other flavors. This water should be changed once or twice a day, and the tofu should be consumed within a week. Tofu can be frozen in its original package or in a freezer-safe resealable plastic bag for up to five months.
To make tofu at home, boil store-bought or homemade soy milk with a small amount of coagulant like magnesium chloride or calcium sulfate, then strain and press the curds. However, unpasteurized tofu, including homemade tofu, should not be consumed raw due to the risk of bacteria. Before eating, it should be boiled for five minutes or cooked in a similar manner.