/ck/ - Food & Cooking

Words on tofu:
In China I must have had 15 different kinds of tofu, and despite the vegan-hipster westerners adopting it few people really understand it.
First of all it's cheap. At a chinese grocery store you can buy half a kilo for like 2$, understanding that changes things as we move forward.
Second it's high in protein, so you may consider using it as a dietary supplement if you do not use dried beans or eggs.

>Storage:
Tofu should be kept submerged in it's own liquid, or water- it's OK to add water to a pack after taking some tofu out.
>Procedure:
Firm tofu: place it between two chopping boards with a pot full of water to press it, you will be surprised how much liquid comes out- If you do not do this the tofu will not be able to absorb flavoured liquids (including marinades)- but you may not find it strictly necessary for some dishes.
Conceivably one might press, marinade, grill and then cook in a hot pot.
This is the only type of tofu which can be grilled.
Silken tofu: usually added for texture to other dishes- typically soups
liquid tofu: added to soup as the french would add cream.
textured tofu: a speciality of bhudhist Chinese, very good imitation meat, often testured like motzarella to imitate specific cuts of meat. Treat as firm tofu.
Blue/stinky/fermented tofu: surprisingly popular, added to noodle and soup dishes. Don't grill it

Tofu can also be used in surprising a variety of western dishes like pasta, scrambled eggs, as a sauce thickener, in metze or on cold salads.
In a pinch you can also use it as a substitute for potato or even paneer- you might do this to facilitate vegans, to add more protein or simply to lower costs