There are 4 essential types of tofu
- Extra Firm
They're all cooked in different ways...and they can all be eaten 'raw'. I would serve it cubed or crumbled raw, to begin with.
Firm and extra firm work best for slicing/cubing, soft for crumbling, and silken is durn near like greek yogurt in consistency...gets used for a lot of desserts or as a DELICIOUS steamed thing (like 'palace tofu' -steamed silken tofu with shrimp on top- that you'd find in a dimsum restaurant .
You can marinade the firm or extra firm (quite literally in anything...from pineapple ginger soy...to bbq sauce...to curry...to pesto...to chicken noodle soup) and then grill/broil/fry/saute it. You can eat it as is at that point, or make a sandwich/salad/stirfry it with whatever (noodles, veggies, meats, anything)/ or even toss it in soup...although it's kind of pointless to cook it before tossing it in soup in my opinion...why not just toss it in the soup to begin with? After you cook it seal it in a ziplock with all the air pushed out and store in your fridge. Then just heat it up or eat cold as you like.
Ahem...in the soup issue...It goes in LAST, right before you're going to serve it...unless you want tofu specked soup.
One of my son's favorite things is Miso Soup (sans wakame -the seaweed- ...which is super easy and cheap to make at home.
- Miso Paste (we like Awase...a mixture of red and whit tofu...but you can use any color)
- Cubed soft tofu
- Wakame (dried thin seaweed) ... we omit this part for my son, so I'll omit it herte
Dashi is a dry soup base made from bonito (a kind of smoked fish). You can buy little jars of it in the Asian section or in Asian supermarkets. Costs about 3 bucks...makes 40-50 bowls of soup. ((You can also buy bonito flakes. Which are okay. I know kids who eat them like potato chips...but Dashi is powdered bonito))
Miso Paste keeps for ages in the fridge as long as it's covered. We buy a sqaure plastic boxy container kind.
- Boil 2 cups of water per teaspoon of Dashi.
* Add cups of water, add tsps of dashi, turn burner on high
- As soon as (or in awhile when you come downstairs and remember) it comes to a roiling boil...pull the pot off the burner and add a tablespoon or two of miso paste.
- Stir until paste has disolved
- Slide in the tofu
- Serve, or allow to cool
- Stir to make cloudy occasionally as you sip it
Have fun :)
www.foodtv.com then search Tofu