What tofu texture is best to add to soup?!
1. What tofu texture is best for a non-blended (non-pureed) soup like this? Firm, Medium, Extra Firm, etc.
2. Is any prep required before adding tofu to soup besides cubing it? Such as sauteing, browning, add last minute, etc.
Tips and advice welcome. Thank you in advance!
Answers:
Best Answer - Chosen by Voters
Usually I'll put firm tofu and put them last into the boiling soup as they do not required long cooking time.
Depend on the soup. Miso traditionally uses silkie, but for A heavier type soup, the firmer one might be better. If it is a clear soup, go with silkie, if it's has chunks of vegetable, I might be thinking medium or firm.
Well, I would prefer just regular cubed tofu but...
1. medium because it's in the middle. It's not too much nor too little.
2. sauteing would be great.
You don't have to go by what people say. Be creative. As long as it tastes good then it's fine :)
I usually like medium tofu, cut into long strips.
1. Saute until lightly browned but not fully cooked
2. Add to the soup and cook for about 5-10 minutes so tofu absorbs flavor.
Extra firm is best so that it doesn't fall apart in hot water or while stirring.
No prep required when adding tofu to soup.
I prefer medium firm. Press moisture out of tofu before cooking.
