Tofu seems exotic to many home cooks and is enigmatic. Quite a few people who have never prepared such food — the rather versatile square block — shy away from it. The immediate questions are usually those of its health benefits and serving sizes, especially if one encounters this ingredient for the first time.
If you're interested in or new to the world of tofu, this article intends to demystify this popular plant-based protein. We'll cover what tofu is, its nutritional value, and most importantly, what does tofu taste like.
Basically, tofu is a nutritional food that is versatile in nature and made from coagulated soy milk. It more or less undergoes a process similar to cheese making where soy milk is curdled and then pressed into solid blocks. Starting with soaking soybeans and later blending with water, the mass undergoes straining to yield soy milk.
Then, this milk will be heated and mixed with a coagulant, such as lemon juice, leading to its curdling. The curds are then drained and pressed, where the pressure and time used during the pressing will determine the final texture of the tofu.
There are plenty of variations of tofu so that it may be used for different purposes in food. The softest one among all the variations is silken tofu, which comes directly set in its container. The block tofu is pressed for a good part of the liquid.
Then there is the soft, firm, and extra-firm—all products of the spectrum of firmness attained by manipulating certain variables like coagulant amount and pressing time in the course of production. While enthusiasts might opt for homemade tofu, most will choose the store-bought kind.
Even visiting the tofu section of a grocery store can be somewhat overwhelming, but knowing the types through and through does help in picking the right version for particular dishes.
What Does It Taste Like
Tofu is a staple in many cuisines but fairly taste-neutral. It is inherently extremely flavorless, a bit sour, nutty, or soybean-like. Partly, this is mildness due to its high water content; this gives tofu its characteristic spongy nature and remarkable ability to absorb flavors from marinades and sauces.
Visually, tofu resembles a white, sponge-like block of food. Although it may be cast into a number of different forms, the small, rectangular block seen most often in the grocery store is what characterizes this food for the majority of its consumers.
Unflavored, and uncooked, tofu tends to taste rather bland and even sour. However, this seeming blandness is precisely what makes tofu such a vessel for versatility in the kitchen.
Perhaps the greatest strength of tofu is its chameleon-like ability to take on the flavors of the ingredients it's cooked with. Skillful cooks can make tofu dishes savory, sweet, crunchy, or soft, depending on their method of preparation and seasonings.
Some eat tofu raw and enjoy its light, creamy texture, which makes it ideal for desserts. However, the way tofu is cooked, it tends to be given space for its best features to come out, allowing it to absorb and carry a wide variety of flavors.
Interestingly, some people describe tofu as similar to cheese, particularly feta cheese. This is not such a wild analogy, since the process for making tofu is in terms of steps actually very similar to the process of making cottage cheese, except using soy milk rather than milk.
Of course, to someone fond of eating tofu itself there is an enormous taste difference between tofu and feta, but to most people, the resemblance is enough that one can usually substitute tofu for feta in most recipes, especially in salads.
Indeed, when tofu is blended with other ingredients, it can often closely resemble the flavor of feta cheese, making it an excellent dairy-free replacement in many dishes.
However, the versatility of tofu does not end in its flavor absorption capabilities. It goes from crispy when fried, to silky, when blended, down to chewy when baked. Its mild flavor as a base gives tofu such myriad attributes that it can star in everything, from stir-fries to smoothies and from salads to desserts.
Tofu which is prepared from curdling soy milk is available in many varieties to meet different uses. Here's a simplified guide to the most common types you'll encounter:
1. Firm/Extra-Firm Tofu
Firm or extra-firm tofu is likely the most versatile that you'll find on store shelves. It has a compact, rubbery feel to it and holds its form quite well when heated. It's ideal for just about anything: frying, baking, making pan tofu steaks, or even eating unpasteurized with garden-fresh salad.
Its firm constitution allows it to withstand more rigorous cooking methods without falling apart. For those who are either new to tofu or simply not sure how to make their selection, firm tofu is always a good bet.
It makes for an excellent protein substitute in many recipes and picks up flavors from marinades and sauces very well.
2. Medium and Soft Block Tofu
Medium and soft block tofu are close in texture and somewhat softer than their firmer sibling, making them more crumbly. Their larger water content also adds more headaches for a pan-frying or stir-frying treatment.
Great for boiling or braising, medium tofu will take in flavors very easily yet still manage to hold on slightly to keep from falling apart. Soft tofu is better for dishes where a light texture prevails.
It is awesome in egg-like salads and soups, where its tender texture can really be appreciated. This type of tofu should be allowed with minimal to no manipulation or cutting in the dishes because it easily falls apart.
3. Silken Tofu
Silken tofu is the softest and creamiest variety of tofu. With an extremely soft texture, it will work perfectly in dairy-free desserts, vegan mayonnaise, and creamy sauces. Puréed, it can form the basis of an enormous number of soups, dips, and many more sauces.
This delicate tofu is especially valued for sweet recipes, where it can be whisked with sugar to make lovely faux-whipped cream or rich pie fillings. In Japanese cuisine, it is often served cold with grated ginger and soy sauce as a really refreshing appetizer.
That adaptability in both sweet and savory applications makes it a valuable ingredient in plant-based cooking for many.
4. Fried Tofu
Convenient quick meals are represented by fried tofu. These are tofu blocks pre-fried and packed in, having a golden, crispy outside with a spongy inside. Its unique texture makes it both a great flavor absorber and a perfect stir-fry partner for a myriad of sauces.
It is the perfect selection for those days when there is little spare time, but the craving for a good meal is insatiable. Just heat in a pan with your favorite sauce, and voila. It is a quick and tasty alternative; however, strong in its texture, it also holds up well in soup bowls—definitely a great textural contrast to softer dishes.
5. Baked Tofu
Baked tofu is a ready-to-eat product that combines convenience with rich flavor. They are made up of skillfully baked blocks of tofu that are, very often, vacuum-sealed with delicious marinades or seasonings.
They can be enjoyed straight from the package, making them an excellent choice for quick snacks or as a protein boost in salads and sandwiches. Baked tofu is equally suited for casseroles and other baked creations, where its firm texture and pre-seasoned flavor can elevate the entire meal.
It is available in a variety of flavors, including teriyaki and Mexican-style, enabling you to effortlessly introduce diverse taste profiles to your dishes without any extra preparation.
Tips To Make Tofu Taste Better
Tofu is an all-flexible ingredient in your meal, from stir-fry to blended sauce. With a bland flavor and a spongy texture, it is ideal for picking up other flavors. Below are some expanded tips to elevate your tofu game.
1. Squeeze out the water
Drying excess water from tofu is essential for better taste. Why and how:
Water in tofu dilutes flavors and can make it soggy when cooked.
To press the tofu, wrap the block in either fresh kitchen towels or paper towels.
Place a heavy object on top—like a cast-iron skillet or some books—for 15-30 minutes.
Conveniently, one can also buy a tofu press, which presses out water clean and applies even pressure.
This also aids in better flavor absorption, apart from giving tofu a meatier texture while cooking.
2. For extra flavor, marinate
You must marinate tofu to make it taste good.
Cut the pressed tofu into your desired shapes before marinating for best flavor absorption.
Good bases for marinades include soy sauce, citrus juices, vinegars, and broths.
Add aromatics for added layers of flavor, like minced garlic, ginger, or herbs.
Avoid oil-based marinades, which will not penetrate a water-based structure like tofu very well.
Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator for ultimate flavor.
Try different marinades: teriyaki for Asian dishes, barbecue for a backyard barbecue, or lemon-herb for a Mediterranean bite.
3. Spice it up
Spice up your tofu with some well-selected spices:
Begin with the basic ingredients to make delicious dishes: salt, black pepper, and garlic powder.
Use spice mixes, such as curry powder, Italian herbs, or Cajun spice.
Nutritional yeast adds a beautiful cheesy, nutty flavor which goes very well with tofu.
For a smokier taste, consider smoked paprika or liquid smoke. Also season the tofu and taste to season along the process.
Consider the method of cooking: use more robust spices for grilling or baking, and more delicate ones for soups or salads.
4. Cooking methods matter
The way of cooking tofu can greatly affect its taste and texture.
Try pan-frying or air-frying marinated Tofu cubes for that crispy exterior.
Cooking tofu can add a little bit of chewiness and flavor concentration.
Grilling gives tofu a smokiness and beautiful grill marks.
Add tofu to soups and stews in the last minute or two before serving so it doesn't get too mushy.
Tofu noodle bowls are a delicious, simple lunch that go great with meal prep. Get these bowls ready for the week and enjoy a delicious, warm, filling lunch every single day. This protein-packed tofu goes really well with noodles and vegetables for a balanced meal that is not only nourishing but also palatable.
Tofu Enchiladas
Vegetarian enchiladas are an ample and satisfying dining selection, best for any weekday dinner. Soft tortillas are filled with a yummy mixture of tofu, rice, and beans, then topped with a delicious, tangy enchilada sauce to make this dish a comforting change of pace from the traditional meat-filled enchiladas.
This recipe is also a great protein-packed vegetarian alternative.
Tofu Meat
Vegan meatballs are just the thing to serve at a party or as finger food. Made with a tofu base and flavored with red onion, parsley, oregano, and a touch of liquid smoke, these meatballs are baked in the oven for tenderness, then bathed in sweet sauce for just the tastiest vegetarian twist on the real thing.
Balsamic Tofu and Mushrooms present an elegant food choice that brings rich, earthy flavors to the plate for a weekday weeknight. Easy weekday fare combined with the tangy sweetness of balsamic vinegar, the umami nature of both the tofu and the mushrooms makes a satisfying, yet elegant choice for any occasion.
Oven-Roasted Barbecue Tofu
Another yummy vegetarian dinner recipe, BBQ Baked Tofu. The homemade BBQ sauce is easy to make and perfectly balanced with sweet and savory flavors. Try the recipe to give your vegetarian diet a tasty, nonstandard barbecue ingredient.
