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The Honolulu Advertiser
Posted on: Wednesday, January 16, 2002

OFF THE SHELF
Humble tofu comes in several forms for many uses

By Kaui Philpotts

Fresh tofu tastes best when used within a couple of days.

Advertiser library photo • Nov. 11, 1999

Tofu may seem "old hat" to veteran Hawai'i cooks, but to the novice, the many different varieties of soybean curd in markets can be daunting.

Tofu — doufu to the Chinese — is particularly rich in protein, and its bland flavor allows it to mix well with other foods and "stretch" foods that have potent flavors. It also is low in saturated fat and cholesterol, as well as reasonably priced.

To make tofu, yellow soybeans are soaked first, then ground up and mixed with water before being cooked briefly. The best tofu is the fresh variety, sold in plastic tubs filled with water in the refrigerated Asian food section of most supermarkets. Most tofu in Hawai'i is available in both firm or soft varieties. The firm type is best used in stir-fries and dishes that require more handling, or when the tofu is to be stir-fried or deep-fried. The soft variety, sometimes referred to as "silken," works better in soups and in baked goods that call for tofu. It is almost custard-like.

You also can find tofu in packages that require no refrigeration until opening. This type is just as nutritious, but some say it lacks the subtlety of flavor of fresh tofu.

And more stores now carry flat cakes of Chinese-style pressed tofu, both plain and marinated, from Hawai'i and Mainland producers.

When you buy fresh tofu, keep it in the refrigerator and use it within about five days. Change the water in the tub daily. Tofu tastes best if used in the first couple of days.

Many Chinese dishes call for tofu which is first deep-fried, making it brown and spongy. Frying the tofu allows it to hold together as the dish is stirred and as sauces are added. Most fresh tofu has to be carefully handled when stir-frying, as if tends to fall apart.