While I primarily eat meat, eating well prepared tofu with a good sauce can replace that hunk of beef and still provide all the necessary protein. For many vegetarians, vegetables are the obvious choice for any meal, but grabbing a block of tofu and cooking it at home shouldn’t be a chore. Aside from knowing how to cook it, knowing the different types that are available is another important thing to keep in mind when embarking on the grocery store. There is no reason that with the right tofu, the right cooking method and the right accompaniments, you can’t cook a nice meal along side your carnivorous (or omnivorous) friends.
The basic types of tofu, in general, are silken and regular tofu.
Here are the main type and differences.
Silken Tofu: Silken Tofu is much softer, than regular tofu, and often times is sold in non-refridgerated boxes. This type of tofu can be blended to create sauces and other creations that are meant to be softer textures.
Regular Tofu: “Regular” tofu is how you can categorize the other types, typically found in the refridgerated section, and is sold in a variety of types. Extra firm, firm, medium and soft are the main four you will see in any store. When making every one of the recipes in this book, you may not see a specific tofu variety, but Extra Firm is the way to go.
Regular Tofu is great when you want the tofu to keep its form when grilling or baking. Depending on the dish, you may want to use a softer, less firm variety, such as making tofu scramble or using in soups.