Tofu

About

Tofu comes in many forms: cotton (momen) tofu is pressed to soft, medium, firm, or extra-firm textures, while silken (kinu) tofu coagulates in its own container and varies more in quality between brands. Both types are mild, clean-tasting, and slightly sweet, with specific flavor depending on the manufacturing process and beans used; possible notes include fresh milk, egg, chalk, grass, bean, mushroom, or mustiness, and tofu develops more earthy, mineral flavors and eventually sours as it ages. A Cook's Illustrated taste test of firm cotton tofu found that protein content, rather than coagulant type, pressing time, or pasteurization temperature, determined quality, with 8-9g of protein per 100g being ideal. Less common varieties include non-soy versions like sesame-based goma tofu, as well as fermented, smoked, dried, fried, or frozen tofu products, each with different effects on flavor and texture.

Pairs well with tofu

• SuEggSilken tofu resembles soft-boiled egg white in texture and shares its mild sulfurous note, letting it substitute for egg in a vegan salad;…
• FrTomatoTofu carries umami well; a simple dish of raw sliced tofu and tomato with a pinch of salt and good extra virgin olive oil highlights both…
• CiGingerDofu hua, a very softly set soy custard, is traditionally served in Guangdong with ginger syrup poured over the top; Indonesian versions…
• EaMushroomCookbook author Andrea Nguyen notes that mushrooms' musty aroma, meaty texture and deep flavor complement tofu well.
• RoSesameTofu has a mild, clean, slightly milky character, while toasted sesame oil is much more assertive.
• WoCarrotDaikon radish is the traditional vegetable garnish for tofu, but carrot, with its fresh, cedar-like notes, is a common substitute.
• BrMisoTofu preparations range from heavily sauced or marinated dishes, such as tofu dengaku (tofu slices glazed with miso, sake, mirin and…
• GrChileTofu's mild coolness offsets chile heat, as in mapo tofu, where a spicy sauce of doubanjiang chili-bean paste and ground meat clings…
• GrBuckwheatBoth hold a place in Japanese cuisine and folklore, sometimes served together on hot days with shared garnishes like soy sauce, grated…
• MaSeaweedSeaweed (as kombu) flavors the dashi broth central to classic miso soup, where wakame strips and cubes of tofu both float; the same dashi…
• GrSpinachFermented tofu, described as strong, salty and cheesy (similar to a pungent blue cheese), melts into a spinach stir-fry to form a rich…
• GrGreen teaRoom-temperature tofu cubes pair well with green tea: the tea's heat and tannins bring out tofu's mild, cooked-cereal quality, echoing the…
• SuChiveTofu's mild eggy, milky notes suit chives naturally.
• MuRadishAgedashi tofu is made by coating soft tofu in potato starch and deep-frying it until crisp outside and warm and silky within, then topping…