There are give or take a few 5 or 6 different types of tofu approaching firm & natural...what's the difference? Are some types more nourishing than others? Which are the best contained by your view? How long enjoy you eat tofu? Any flawless tofu recipe suggestions?
Answers:
There are heaps types of tofu.Different texture and consistencies are used for different recipe.
1. Tofu fa/tofu cheese is the lightest soya product. It's eat as cold as a dessert near hot syrup and fruit.
2. Silken tofu have egg added to pass it a smoother, softer consistency. This is usually steamed.
3. Normal tofu is flawless for simple stirfrying beside lots of sauce, which doesn't require like mad of stirring. It's usually added towards the finishing of cooking so it doesn't break up.
4. Firm tofu is for frying and shallow frying. Don't forget to roll it within flour and saline to stop it from sticking.
5. Dehyrdrated and fried tofu is fitting for stewing.(Usually yellow-orange contained by colour)
Other Answers:
Most Tofu have no flavor. It take on the flavor of what you are cooking next to it.
Words approaching 'silken' 'firm' 'soft' refer to texture and consistancy, resembling whether it's firm and crumbly or smooth and creamy ... focus of cheeses, similar to paresean vs ricotta.
Organic vs non-organic refers to how the soybeans be raise.
i'm sorry to read out this but tofu is so obnoxious, i saw on t.v how it is made and i will never chomp through it ever!!