Tofu has a long history and has been engrained in Asian cuisines for over 2000 years. Only recently has the West happily adopted tofu and its gentle, mild flavor profile.
Ever wondered what tofu is and how tofu is made? First, soy beans are soaked in water and then pureed with water. Then the mixture gets strained. The gained liquid—soy milk—is then brought to a boil. After that a curdling agent is added and the coagulation process begins, but more to that later.
At this point the soy milk separates into curds and whey. Next the curds get ladled into molds, which drains off the whey. Firm tofu gets gently pressed, whereas soft tofu is not pressed at all. Often the molds are lined with cheesecloth, which gives it a distinctive fabric-like surface. All that results in the white blocks we encounter in stores.
A little bit about coagulation
As earlier mentioned, tofu is made by coagulating soy milk and pressing the resulting curds. When the soy milk is produced through soaking dried soy beans in water and then grinding, boiling and straining them, the protein and oil suspended in the boiled soy milk is bound. This happens with coagulants. Most commonly, salts and acids are used for this process. The following are variations and the intended outcome:
For tender but slightly brittle tofu, calcium sulfate is used. It's the purified form of gypsum and the most widely used coagulant. A plus point is that it is rich in calcium, which makes it very popular.
For smooth and tender tofu, chloride-type salt aka magnesium chloride and calcium chloride are used. Both of these salts have a high solubility in water and affect soy protein in the same way.
Nigari, a Japanese white powder that consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water has evaporated. Calcium chloride is a common coagulant for tofu in North America.
Nutritionally sound
Tofu is an important source of protein, particularly in vegetarian cooking. Its nutrient components are as following per a 3-1/2 serving:
8 grams protein
3.5 grams fat
1.5 grams carbohydrates
How to use tofu
Tofu can be used in savory and sweet dishes. It adapts to different flavors, which makes it applicable in an endless array of recipes. Firm tofu can be grilled, sautéed or barbecued since it has a compact texture. In general, this type of tofu should be marinated for several hours or, at best, overnight. The firmer styles of tofu are sometimes used for meat substitutes or for dishes requiring a consistency that holds together, e.g., meatballs or vegan steak. Specifically, Indian-style curries provide an ideal canvas for firm tofu.
The softer style tofu is applicable in desserts such as shakes and non-dairy creams. On the savory side, soups such as miso soup and sauces are a good match for soft tofu. Silken tofu may be used to replace cheese in dishes such as lasagna.
Chef’s Tip: The fresher the tofu, the sweeter the flavor and lighter it will be. In Chinese stores look out for tofu blocks that are soaked in water in an open barrel. There is a good chance that it was made just that day.
Maple Glazed Tofu
(recipe yields four servings)
1 tablespoon ginger, peeled and chopped finely
1 clove garlic, peeled and chopped finely
1 tablespoon maple syrup
2 tablespoons rice vinegar
2 tablespoons light soy sauce
4 tablespoons water
5 turns black pepper from a mill
1 pack firm tofu (about 16 oz)
1 tablespoon vegetable oil such as grape seed, coconut or canola oil
6 ounces coconut milk (not sweetened)
2 tablespoons cashews, crushed into small pieces
2 scallion stalks, chopped thinly
1) In a bowl mix ginger, garlic, agave, vinegar, soy sauce, pepper and water with a table fork.
2) Drain tofu and cut into six pieces of equal thickness.
3) In a shallow container combine tofu with the ginger/soy mixture. Turn tofu slices in the mixture to cover all surfaces. Let tofu sit in the marinade for 6 hours or overnight.
4) After the marinating process, heat a non-stick skillet on medium heat and add oil. Take the tofu out of the marinade and brown tofu slices on each side for 3 minutes. Reserve the marinade. At this point the tofu will have a brown, roasted crust texture.
5) With a spatula lift tofu out of the skillet onto kitchen paper towel then place on a serving platter.
6) Add the rest of the marinade into the skillet and cook for one minute on medium heat, then add the coconut milk and cook for another minute.
7) Spoon coconut sauce over the tofu and sprinkle with cashews and scallions.
Chef’s Note: Serve the tofu over veggie brown rice or sautéed bok choy.
