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Discussion Starter · #1 ·
I bought a few good tofu cookbooks. the problem i have is, how do you know what kind of tofu they are calling for in the recipes?

If it just says to use 1lb of tofu or 1/2lb. of tofu, how do you know wether to use silken, aseptic, soft, firm, extra firm, fresh, baked, fried,..... ?

I am confused. help!
 

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soft and silken tofu are best used as creamy sauces, or in puddings or custard-y desserts. they also work well as egg replacer in baking (1/4 cup soft or silken tofu, whipped, for each egg called for).

medium tofu (which is firmer than soft, but still quite juicy and flakey) is great used in tofu scrambles or loafs. you can also freeze, thaw, and then press it to use it as an addition to stir-fries, or as a "ground meat" replacement in pasta dishes, etc.

firm and extra firm tofu are the best for stir-fries, baked, bbq'd, pan-fried tofu recipes.

hope that helps!
 

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plntygood,

Kreeli is the cooking goddess. You've come to the right place!
 
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