How To Cook Tofu For Beginners

Tofu has different uses in cooking as per its varieties. For its varieties, there are two types of tofu: block tofu and another is Silken tofu. Both these types of tofu have been named according to the milk quality being used during the coagulating process.

Both of these types of tofu have been divided into four different varieties each of which has been divided as per their texture. The brief details about all these varieties and what cooking and consumption method suits them best are listed below:

Block Tofu

This tofu is made using curds and has a fluffy texture which is why it is also sometimes referred to as cotton tofu. As one of the easily found tofu, it is sold by the groceries packed with water covered by a plastic. The four different varieties are explained below.

1. Soft Block Tofu: To prepare soft block tofu, the curd is pressed for the least amount of time among other varieties of block tofu. With a mild milky flavor, this delicate variety is used to make soft desserts due to its similarity to gelatin. This type can be used best when raw, boiled and made puree.
2. Medium Firm Block Tofu: This variety of block tofu has a rougher texture than the soft one. Although firmer than the soft block, it still is extremely fragile. Because of its whey content, these tend to break if cooked vigorously. This type of tofu is best when baked, fermented, boiled, or braised.
3. Firm Block Tofu: This variety of block tofu works as a choice amidst the confusion. In case of are unsure, this versatile tofu is always up for rescue. As this has a firm yet slightly rubbery texture, it can be used for rough cooking like glazed, pan-fried, deep-fried, crusted even baked or boiled.
4. Extra Firm Block Tofu: Among other varieties, extra-firm block tofu is the most compact. This tight variety has a chewy texture making it a perfect choice for complicated and heartier recipes. This variety is also the best vegan substitution for cottage cheese (paneer) in many Asian dishes. Rough-style cooking least affects this variety of block tofu.

Silken Tofu

Silken tofu is a type of soft textured tofu; its texture is all because of more water content. The milk is not curdled in the making of this type of tofu. Silken tofu is divided into Soft, firm, extra firm, and Fresh silken. Although named firm and extra-firm, silken Tofu is not pressed and not even drained.

1. Soft Silken Tofu: These varieties of silken tofu have a high water content and will start shedding more water immediately after taken off the package. These delicate edible blocks are fragile enough to break with their water weight and therefore require extremely careful handling. Therefore, it is best to consume them raw as sauce, dips, dressing or as a vegan substitution for egg and yogurt.
2. Firm Silken Tofu: Made from denser soy milk and less water during production, firm silken differs from firm block. Due to richer body, it is better to handle than soft silken and holds its shape. Therefore, it is regarded as an amazing choice for dishes that can be steamed, boiled, and fermented.
3. Extra-Firm Silken Tofu: As almost the same as firm silken tofu, extra firm tofu is just a little more capable to hold up when cut. As for the consumption, it can be consumed after boiled or steamed and fermented. Eating them raw with sauces can be an option for it to be enjoyed.
4. Fresh Silken Tofu: Known as custard tofu, it can be consumed raw and also directly after being purchased. It's light milky flavor and a little sweet on the palate, make it a choice for consumption. But it is easy to spoil. When this tofu goes bad, an orange or pink hue glaze can be seen on the surface, and this can happen the very next day.

Tofu is actually a ready-to-eat dish that can be consumed right away. However, there still are ways to prepare tofu for eating. These following preparations can be done and then the tofu will be ready to cook after which the tofu can be cooked as per the variety of choice.

• Out-of-package: All varieties of tofu can be eaten raw but to do so the best choice are the varieties of silken tofu. Soft and fresh ones can be taken out of the package and eaten up directly and for the firm and extra firm, these can be topped with sauces and eaten up chilled or just at room temperature as a dessert.
• Blotting: This preparation method is also called draining. This method is suitable for all varieties of Block tofu. Taking these out of the package and putting them on an absorbent place or surface can make them ready to be cooked for a recipe.
• Soaking: This method is quite well known. The block tofu is washed with clean water and then submerged in salt water for 10 to 15 minutes. This is to season the insides of the tofu. Once seasoned, the tofu is ready to be cooked and this method is usually done for the crispier crust
• Pressing: As a most common preparation step for tofu, pressing is done for almost all of the tofu dishes. Extra-firm block tofu is perfect for the method. Putting weight over the tofu laid on a flat surface will drain the water making the tofu chewy. For any frying, this method is a must step to follow.

• Marinating: To marinate a tofu, a rough textured tofu with many pores is required. Moreover, submerging the tofu in water with marinade is of no use as tofu doesn't actually soak up the ingredients. The only way to marinate tofu is to perform a slow cooking it in the textured tofu in marinade for a few hours.

Tofu is one of the most versatile food products that can be made into several dishes without going on repeat. it is a package of the meal. Being low in fiber and lacking methionine, it still doesn't fail to stuff proteins and good fats that do their work to a healthy heart and healthy muscles.

As for the cooking, each variety of tofu has its cooking mode. All of them can be used as a different addition according to the recipe. Here are the detailed cooking methods that can be used for cooking the tofu.

1. Steaming

Ingredients:

• Tofu
• Water
• Seasoning
• Flavorings
• Oil
• Citrus fruit

Instructions

1. To steam the tofu the varieties of firm tofu are the best to pick.
2. To make dips and sauces, steam the tofu.
3. For dip, blend the steamed tofu with seasonings, oil, and water in a thinner consistency.
4. For the sauce, make a puree and cook the puree in oil with seasonings and flavors like ginger, garlic, and a little citrus with zest
5. Set them in the fridge for 15 minutes and serve them chilled.

2. Boiling

Ingredients:

• Firm Block Tofu or Extra Firm Block Tofu
• Water
• Seasoning
• Flavorings
• Oil
• Vegetables

Instructions

1. Take a firm block or extra-firm block of tofu.
2. Boil tofu in salt water and cut it into even pieces after it is almost soft and set aside for later.
3. Make a vegetable soup by braising the vegetables in seasonings.
4. After the boil, add herbs, drizzle oil or butter, and let it simmer.
5. After simmering, add the diced tofu pieces to let it boil for a while until soft.
6. Enjoy the creaminess of tofu with bursting flavors.

3. Scrambling

Ingredients:

• Firm Block Tofu or Extra Firm Block Tofu
• Oil
• Silken tofu
• Seasoning
• Flavorings
• Vegetables

Instructions

1. Take an extra firm tofu. However, if handled well, firm or extra firm silken tofu can also be used for softer scrambled tofu.
2. Pour oil into the pan and temper with garlic, mustard seeds, cilantro stems, chilly, parsley, cumin, green onion, and carom seeds.
3. Add tofu and scramble it into pieces while cooking in a pan.
4. Keep stirring the mix gradually, until the tofu cooks evenly.
5. Cutting vegetables in even small slices and stir-fry them. (optional step to take).
6. Plate the scrambled tofu beside stir-fried vegetables.
7. Serving the dish hot for the best taste and enhancing the flavor of tempering.

4. Frying/grilling

Ingredients:

• Firm Block Tofu
• Water
• Seasoning
• Flavorings
• Oil
• Salt
• Marinade

Instructions

1. For maximum flavor, the crisped tofu will have to be marinated. 
2. Take a firm block or extra firm block of tofu.
3. Boil them a little in salt water.
4. Set aside and press to remove excess water for an hour or so
5. Make a marinade sauce with tomato, seasonings, herbs, and flavorings like ginger and garlic to use later.
6. When pressing is done cut into even pieces and fry in a pan or grill in an oiled grilling pan.
7. Turn the tofu and do it to another side to cook evenly.
8. After being done, pour all the fried or grilled tofu into the marinade and slow-cook it for an hour.
9. Serve it hot to experience the flavor the best.

The cooking time of tofu depends on the variety of the tofu used and also the method of cooking. For baking, tofu needs to be cooked for 25 minutes at 218 degrees Celsius to make the tofu crispy. However, for the cooking methods each of the duration is different.

• Steaming (10 to 15 minutes): Steaming is one of the easiest ways to soften and cook tofu. The steamer is put on the pan and covered with a lid and let it be there to steam. These can be used to make puree for smoothies or soups or can also be dipped in soy dips or sauce to eat directly.
• Boiling (5 to 10 minutes): Boiling tofu is another easy process to follow to soften the tofu. Tofu can be submerged into seasoned water and boiled. After the water starts boiling, the tofu can either be taken out to eat or left in the flavorful water to simmer. The longer tofu is simmered, the stronger the flavor of tofu will be.
• Scrambling (10 to 15 minutes): Scrambling tofu is a lot of hand work. The block of tofu needs to be added to the pan with a little oil and broken with a spatula till it is all minced and scrambled like a scrambled egg. Seasoning is extremely easy as it has to be sprinkled over tofu. The turning, mixing, and folding have to be done at a continuous pace for it to not burn.
• Frying (15 to 20 minutes): Frying tofu is a skill that can be mastered to make the tofu taste better. It takes 3 to 5 minutes to fry one side of tofu, and repeating the process, frying ca tofu needs a minimum of 4 to 6 minutes. However, this method can make the tofu crispier as the tofu is cooked repeating one side at a time process multiple times for the same tofu.
• Grilling (10 to 10 minutes): Grilling tofu requires an extra firm block of tofu. The slices of tofu will be placed on one side and grilled on a charcoal grill or an outdoor grill for about 10 to 15 minutes turning the tofu on each side within an even time gap. This process gives a hard and dark texture to the tofu surface which will taste smoky. The process can be repeated until the desired texture can be formed.

Once the packaging has been opened it is a matter of time that the tofu goes spoiled. The storing methods for block tofu and silken tofu are different and so are the shelf life.

For the block tofu, the best way to store is to submerge it in water and set it inside the refrigerator in a lid-covered container. The shelf life of tofu in a fridge is 3 to 5 days however the water needs to be changed every day to keep the freshness of the tofu.

However, to store silken tofu, the unused portions should be packed in an airtight container and stored in a freezer. The shelf life will extend to 2 to 3 days. With this, the biggest thing to keep in mind while storing the silken tofu is not to touch it with water.

There are some tricks and tips to remember and perform while cooking tofu that can result in the best-looking and tasting tofu.

• To bring out the perfect texture of tofu, it should be pressed for a minimum of 20 minutes to a maximum of 30 minutes.
• Frying and grilling are the methods to give a crispy texture to the tofu.
• Soaking in salt water should be done before cooking the tofu to give it a crispier surface after it's cooked. However, if left submerged in salt water to store it will go bad.
• Marinating the tofu in the sauce is the best way to incorporate maximum flavor in the tofu. It is best to let the tofu sit for about six to eight hours in the fridge after being coated in the marinade.
• To fry or deep-fry, after draining the water, wipe the tofu with absorbents like a kitchen towel, paper towel, or any such water-absorbing material to dry the tofu and cook better.
• For cuisines like Japanese, Korean, Chinese, and even Western; steaming the tofu softens them making it easier to make sauces or dips.

Dry Five-Spice Tofu:

1. Boil rice wine, soy sauce, spices ginger, sugar, and chili peppers in a vessel.
2. Put evenly cut tofu in the boiling mix and let it simmer to braise.
3. After braising, bake it for 15 minutes each on both sides until the braising liquid dries.
4. Set it to cool and distribute its slices with the family.

Smoked Tofu:

1. Marinate the firm tofu dice in a marinade and let it sit in the fridge for 6 to 8 hours or overnight.
2. Bake it the next day evenly by flipping both sides.
3. Once the smoky flavor is spread all over, take it off the oven and let it cool at room temperature for 10 minutes.
4. Serve it warm or can also be served chilled after keeping inside the fridge for 10 to 15 minutes.

Fermented and pickled tofu:

1. To kill the bacteria, boil the tofu in salted water.
2. Press the drained tofu for 1 to 2 hours with a little heavyweight to extract as much water as possible.
3. After extraction, cut the tofu into even pieces place them individually over a paper towel, and cover them with a plastic film.
4. Let it sit to ferment for two to 3 days.
5. Once an orange hue appears and the tofu starts stinking put it in a brine.
6. The stinker the tofu is, the stronger the pickle will taste. However, if there is black mold, scrape it off as soon as possible otherwise the tofu will go bad.