Adding it to stir-fries and adding your tofu to Asian flavors is a great starting point if you’re still getting used to cooking it. Try adding your tofu in places where you’d usually use meat. Bake it, and turn tofu into sauces in addition are a couple more ideas to examine.
Tofu is a food that is made by curdling soy milk from soybeans and pressing the curds into soft white blocks. Besides being high in protein, tofu is also a good source of manganese, calcium, selenium and phosphorus.
Where did tofu originate from?
Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern name did not come into use until 1400.
Tofu-making was first recorded during the Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794).
The preparation of soy milk. The coagulation of the soy milk to form curds ( douhua)The pressing of the soybean curds to form tofu cakes.
How to cook tofu that actually tastes good?
How to Make Tofu Taste Good. You’ve gotta drain it. Most tofu comes packed in water, so the number one thing you always need to do is drain the block as much as possible. Season generously, if you marinate it, skip the oil, make sure the pan is hot, hot, hot, after you’ve pressed tofu, it’s ready to absorb flavor, cornstarch holds the key to crispiness, and ditch the olive oil in addition are a few more things to think about.
This type of tofu has the highest water content and a smooth, custardlike texture. Medium tofu isn’t as delicate as silken tofu, but it still won’t hold up to vigorous cooking methods like stir-frying. These tofu varieties contain the least amount of water and feel the most solid to the touch.