Tofu as Meat Replacement

Tofu: it's like Tokwa but it's softer. Tofu is great meat replacement because it is almost the same texture as meat when fried.

It was first used in China around 200 B.C.

It has long been a staple of Asian cuisine.

It soaks up flavors and is best when frozen for at least 30 minutes or served with a flavorful sauce.

The two types of tofu

•  fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling,


• silken tofu, which is packed in aseptic boxes and usually not refrigerated, for purring. Try firm or extra-firm tofu for baking, grilling, sauteing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab.


•  When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.

 

Press the water out of the tofu prior to preparing it. Wrap the tofu in a towel and set something heavy on top of it for at least 20 minutes, and it will be ready for marinades, sauces, freezing, and cooking.

It is also a good substitute for baking powder.

Nippon Tofu is a great substitute for egg

Benefits of Tofu:

It's a good source of protein since it belongs to soy products