Made from soybeans, tofu is rich in high-grade protein. It also has no cholesterol and is easily digestible. Tofu varieties include "silken (soft)" tofu and "firm" tofu, respectively. Tofu is stored in water and should be thoroughly drained just before cooking. Changing the water daily will keep it fresh longer. In addition to being served chilled, tofu appears in soups, nabe (refers to a variety of communal one-pot meals), simmered and deep-fried dishes.
Here, we introduce the recipes for cooking this ingredient.
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
Tips on nutrition, cooking and preparation methods, as well as storage methods to reduce food waste.
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