Tofu’s significant nutritional benefits are rarely enough to tempt wary diners into trying it. The art of the soft sell may be a better way to introduce this super soy food into family menus: Capitalize on tofu’s versatility by presenting it in the guise of more familiar dishes, such as lasagna or taco salad.
In these and other highly seasoned specialties, the unremarkable look and bland taste of tofu in its natural state become advantages, enabling tofu to take on the flavor and even the look of a wide range of other ingredients.
Of the two types of tofu that are generally available, firm tofu is the better choice for cooked dishes; soft tofu is ideal for creamy salad dressings and desserts.
Pressing out the residual moisture in tofu enhances its affinity for seasonings and firms it for cooking. To press tofu, drain it and cut into 1/2-inch slices. Arrange slices on a clean folded kitchen towel and cover with another folded kitchen towel. Set a heavy cutting board or tray weighted with a large pan of water on top of the towels; leave in place for half an hour before cooking the tofu.
To make tofu even more tempting, slice it into neat matchsticks or dice for stir-frying or crumble it for pasta fillings and other cooked dishes.
Tofu (also known as “bean curd”) is sold in most supermarkets, natural food stores and stores specializing in Asian foods. Fresh tofu is kept in the refrigerator case, often in the produce department. Tofu in aseptic packaging, which requires no refrigeration, is available on the shelf, often in the ethnic foods section.
