Best Types Of Tofu.?!
Answers: What are the bes types of tofu?
It depends on what you are going to do with the tofu. For instance, if you want to make soy mayo or soy sour cream or salad dressings at home I would go with the silken tofu that comes in the vacuum package (usually made by Mori-nu.)
If you want it for stir-fries, scrambling, baking, grilling, marinating and frying, etc. you should get the water-packed ones that are either firm or extra-firm.
I have tried some of the flavored tofu, and I really didn't like it. I prefer to flavor my own tofus.
Enjoy.
No such thing.
The only way that I really, really like tofu is when it is pressed.
Black pepper tofu.
extra firm/firm is good for chilis,taco's,casseroles,etc
medium is good for some stir frys,dips
soft/silken is good for puddings,pies,smoothies
You can also get flavored tofus or marinate your own in your favorite sauces to absorb the flavours like this barbeque recipe below....
If you live in the UK you can get Cauldron brand in most supermarkets and health shops - they do it in plain, smoked or marinated. Clearspring is a good make too, mostly from wholefood shops.
I lke it just pressed, cubed and stirfried with onions, mushrooms & courgettes, then served on buckwheat noodles with a sprinkle of soy sauce!
Drat, I've made myself hungry....................
it depends on what you are cooking. Chinese dishes usually call for firm tofu (or ta-hu in cinese) because of the type of cooking done. For soups and stews, firm is also better as they do not break down so easily.
The softer, Japanese variaties are also good with soups and stews but they are added at the last minute with minmal cooking (tofu is already cooked anyay) and handling. you can also cover them in pankuo (japanese bread crumbs)breadcrumbs, deep fry and dip in condiment of your choice.
of course there is the soy drink/milk
It all depends on what you're fixing.
If you're making lasagna, you would want some soft tofu to put in the blender and make it into a ricotta-type texture.
If you want to stir-fry, you will definitely want extra firm tofu (preferably drained) to add to your skillet.
If you're making a custard or gel-textured dessert, you could use silken tofu....
possibilities are endless.
Or were you looking for brand names??!