PCC | Cooking technique: tofu

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Cooking technique: tofu

PCC Taste | June 2013


Tofu's neutral flavor makes it a wonderfully versatile ingredient. Enjoy it marinated, baked, grilled, stir-fried, sautéed or used in sandwich fillings, dips, soups and desserts. As anyone who likes tofu will tell you, it's all about the preparation.

Choose the right tofu for your dish

Extra and super-firm — Sturdy and best for pan-frying, grilling or crumbling to create a faux ground-beef texture. Firm or regular tofu Smoother than the extra-firm and a terrific all-purpose tofu for just about any cooking method.

Soft tofu — Delicate and just right in simple dishes such as a breakfast scramble, smoothies and baked goods.

Silken tofu — Light, smooth and lovely in puddings, desserts, smoothies, and in soups (to add creaminess). A perfect non-dairy substitute for cream, mayonnaise, sour cream or yogurt in dips and sauces. Try it in our Silken Tofu and Berries Dessert Sauce.

Transform into deliciousness

Most often, you'll want to drain tofu before using. If you're using silken tofu, scoop what you need from the container. For all other varieties, press out excess water between paper towels. The drier the tofu, the more flavor it can absorb. Once open, use your tofu within 2 to 3 days and keep it covered in fresh water.

Tips for working with tofu

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