Wednesday's Helping: Tofu

A nutritious block that soaks up flavor
This food item takes an acquired taste, since it’s rather bland, odorless, and flavorless. It's usually off-white in color with a cheese-like appearance and consistency. Tofu is made from coagulating soy milk and then pressing the curds into blocks. It’s used in many Asian cuisines and originates in China. The Chinese have been making and eating tofu for centuries. More recently, cooking and eating tofu has become popular among vegetarians in the West.

Tofu tends to absorb and carry the new flavors in any dish; consequently, look for tofu in both savory and sweet dishes. There are three main varieties: soft, silken, and firm tofu. Soft tofu works well in soups or mixed food dishes. Silken tofu is often pureed or good in mix dishes. Chefs can use silken tofu to make soy-based (non-dairy) ice cream—a healthier alternative to regular ice cream. Firm tofu holds its shape well when cooked and can be grilled.

Shoppers can now find packages of tofu in the produce section of most mainstream supermarkets. Also, look for rare varieties or specially prepared kinds of tofu in your local Asian grocery store. One example is puffy tofu, which is light and airy. Tofu contains little fat and a lot of calcium, protein, and iron.