Tofu - What is it and What do you do with it?

I received this as an email from South Beach Diet and thought I would share.  It's one of the most informative articles I've ever read that explains exactly what Tofu is and what you can do with it.

Are you a vegetarian or vegan — or simply looking to experiment with a new food? If so, it’s time to get cooking with tofu! An excellent source of protein, tofu is a versatile ingredient that can be used to create a variety of delicious, healthy dishes. Made from soy-milk curd, tofu is rich in iron and protein. Silken tofu (or Japanese-style tofu) is softer, smoother, and generally better for creamier dishes, while regular tofu (or Chinese-style tofu) is firmer and more granular in texture and works well in stir-fries, stews, soups, salads, and more.

Buying and Storing Tofu

Both silken and regular tofu can be purchased at the grocery store or at an Asian market or health food store. Each type comes in varying degrees of firmness: soft, firm, and extra-firm. Light silken tofu is also available. There are also ready-to-eat baked and marinated versions of regular tofu available in a variety of flavors, from Italian to Asian.

Regular tofu is always packed in water and sold refrigerated. Once opened, it should be kept refrigerated in a tightly sealed plastic or glass container with water to cover. Changing the water daily should keep the tofu fresh for up to a week (it should smell beany not sour). Avoid purchasing the loose water-packed tofu found in large crocks or open buckets; these are subject to contamination. Regular tofu can be frozen for up to three months. Once defrosted, tofu has a nice caramel color and a chewier, more absorbent texture. To freeze tofu, simply drain it, then wrap tightly. Once thawed, squeeze out any water and break it into small pieces.

Silken tofu is usually sold in vacuumed-packed containers that do not need to be refrigerated and can last for years on the shelf unopened. This type of tofu can usually be found in the Asian-food section or international-foods aisle. Be sure to refrigerate it after opening, however, and use as soon as possible. Unlike regular tofu, silken tofu does not respond well to freezing.

Cooking With Tofu

The kind of tofu you use depends on what you plan to cook. Silken tofu is ideal for puddings, smoothies, dips, soups, salad dressings, sauces, pie fillings, and other creamy desserts (even cheesecake!). Regular tofu is an excellent meat replacement and delicious marinated for stir-frying, sautéing, or grilling. It’s also great in baked tofu dishes or in any dish in which you want the tofu to retain its shape. Try it crumbled and scrambled as well.

It’s best to squeeze as much water as possible out of regular tofu before cooking with it. To press tofu, place the block between the folds of a clean kitchen towel or several layers of paper towels and weigh it down with a plate topped with a one-pound can for about 30 minutes. Then cut it into the desired shape you need for your recipe. Silken tofu should not be pressed, since it’s the water content that gives it a creamy texture. Whatever way you choose to prepare tofu, don’t be afraid to experiment.