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Soy is More Than Tofu (VII).

By Terry Hobbs.


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If you donít know what to do with these soy products, pick up a soy cookbook at your local library or bookstore and give some of the recipes a try.

Donít Say No to Tofu

Tofu may look like inedible white bricks, but it can be used in all kinds of recipes. It also comes in two distinct styles.

Japanese-style silken tofu is sold in aseptic packages that don't require refrigeration until opening. After opening, the tofu is good for about 4 days in the refrigerator. Silken tofu comes in three varieties -- soft, firm, and extra-firm. It is best used in sauces, puddings, and shakes.

Chinese or 'regular' style tofu is sold in containers packed with water in the refrigerator section of the store. This type of tofu comes in three varieties, soft, firm and extra-firm, but these varieties are not the same as the silken tofu varieties of the same name.

The soft tofu can be used in dips, dressings, and sauces much like the soft silken tofu. But the firm and extra-firm Chinese tofu is much more solid than the silken varieties. The firm and extra-firm Chinese tofu can be baked, grilled, or fried. These firm types of tofu are often pressed to remove their water before using. They can also be frozen. Freezing makes regular tofu chewy which makes it a good substitute for meat in chili and Sloppy Joes.




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