Tofu has been around a many years now, and it seems like a kitchen staple and can be utilized in a number of ways. For one it is an affordable source of protein and can be included in stir-fries or silken pies.
Silken tofu is one of my favorite versions because you can add creaminess without the cream. Silken tofu is made by coagulating soy milk to create curds that remain intact and custardy. Add the curds to your favorite blender like a vitamix to create the creamy, velvety texture. You can use silken tofu instead of sour cream, cream cheese and even mayonnaise. For a sweet treat you can add cocoa and honey to silken tofu to create a high-protein pudding.
Here are a couple other tips to amp up tofu.
Adding crunch. Most baked tofu recipes call for pan-frying with oil. But for the perfect crunch, preheat a baking sheet in the oven, transfer pan-fried tofu to the hot sheet and bake for 10-15 minutes.
Extra-Chewy Texture. To make your tofu extra chewy consider freezing. The processing of freezing and then thawing tofu releases water for the firm tofu. Remove the tofu from the package and freeze until solid. Thaw overnight in the refrigerator, and then press the tofu for 30 minutes.
Don’t forget to marinade. Because pressed tofu is spongy and porous, spices are able to penetrate through and provide a rich flavor. Consider using curry paste, spice rubs and of course Sriracha.