lohaphone.blogg.se - Silken tofu

This tofu is often vacuum-packed rather than sold in a tub. However, it can also dry out more quickly if you’re baking or grilling with high heat. It won’t fall apart on you and there is less water to cook out, so it can be a good choice when you’re in a hurry. Super-firm tofu: This tofu is very dense with a high protein content.Nguyen notes that the more solid the tofu is, the more difficult it can be to infuse with flavor, “so choose your brand and texture based on that,” she says. It can also be baked, grilled, and crumbled and used like ground meat. Extra-firm tofu: This tofu holds its shape well and is excellent for slicing, cubing, and all kinds of frying: pan-frying, stir-frying, deep-frying.

“It will fall apart, but that’s okay,” she says. Nguyen suggests using it in simmered dishes and braises like ma po tofu. It’s also great crumbled and used in tofu scramble and as a substitute for ricotta cheese. There are many variations of the dish that either include or exclude chili oil, broad bean paste, sugar, and black vinegar, but almost all of them require soy sauce, toasted sesame seed oil, then smatterings.

Firm tofu: This tofu absorbs flavors well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). The cold silken tofu is just so refreshing, especially with that salty and pungent dressing that brings the blank canvas of tofu to life.

Depending on the brand, it may be interchangeable with firm tofu. It can work well in gently simmered soups like miso and served cold like hiya yakko.

Medium tofu: This tofu is denser than silken and soft but still fairly delicate.It is slightly less smooth but can be used in the same way as silken tofu. Soft tofu: Soft tofu is the Chinese-style equivalent of silken tofu.