Tofu is a terrific food because nutritionally speaking, it is an excellent source of protein and contains high levels of calcium, iron, magnesium and B vitamins, but is low in fat and sodium. Although it tastes bland on its own, the beauty of tofu is that it absorbs the flavours of the food it is cooked with and can be used in a multitude of interesting menus.
Japanese Tofu
There are several kinds of Japanese tofu, which vary in taste and firmness. Zaru is the softest followed by kinu, which has a very smooth texture and can be used for almost any recipe. Momen-tofu is made with less moisture and has a firm, custard-like texture. It’s suitable for frying and grilling and often appears in hot pot menus such as Sukiyaki and Shabu Shabu.
Regular Tofu
Regular tofu contains less water than other varieties and has a firmer consistency, with a shell-like skin. There are two types to choose from; white or yellow. Both are used in Chinese and Thai cuisine; they can be used in stir-fries and added to curries instead of meat. For something more adventurous, try spaghetti with a yellow tofu sauce.
Silken Tofu
Made of soya beans, silken tofu has the highest moisture content of all fresh tofus and is usually found in a tube or square pack. As well as plain tofu, it can be mixed with egg, which turns it a pale yellow colour. Silken tofu is delicious in clear, Chinese soups and can be added to hot pots or even salads.
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