Tofu has gained reputation as a main vegan staple, and for good reason.  Tofu is packed with protein and low or nonexistent in unhealthy ingredients.  It’s healthy.

Tofu is also a simple product, essentially the pressed curds of soybeans so it tends to be on the cheaper end.

However, tofu requires some special understanding and preparation to make it the way you like.  This is especially true when the bean curd delicacy can be made into so many different things.

There are actually several different kinds of tofu ranging in firmness.  Decide which kind of tofu is best for what you’re making.

Choosing your tofu

1. Silken tofu is the softest and is usually used for making soy pudding or custard. However, you can also use this to add creaminess for cookies, soups, and smoothies.
2. Soft tofu is considerably firmer than silken tofu and has a consistency that is softer than steak. Soft tofu is great for recipes with (otherwise) hamburger crumbles.
3. Firm and extra firm tofu, as the names suggest are the firmest tofus you can buy. These have a consistency close to steak and are great fried and cubed.  You can also steam them and serve with noodles.  For these types, fresh, non-vacuum-packed tofus are preferable.
4. You’ll often find Baked tofu sealed and pre-marinaded. Try this tofu where you would otherwise use your firm tofu or just slice it up and eat on a sandwich.

Out of the package

Silken tofu doesn’t need any special maneuvers out of the package, however soft, firm, and extra firm tofu needs to be drained. Baked tofu is usually not stored in water and needs no draining.

To drain, simply cut off the amount you need and place under something heavy for about five minutes.  I usually wrap the tofu in a towel and set a couple soup cans on top.

If you have tofu left over you won’t be using, replace the water in the tub with ice cubes and resubmerge. According to this guide, this will help the tofu reach a chilled point faster allowing it to keep for longer.

Flavoring

Remember, tofu has little flavor of its own. Concentrate on the spices and ingredients you wish to infuse into it.  Tofu should be marinaded for about an hour. Use as little salt in your marinade as possible, this makes it difficult for the juices to get in.  Instead, add your salt later if needed.

Further flavoring can be done while the tofu is cooking.

Cooking

The two easiest ways to prepare tofu are steaming and baking.  For baking, you may want to consider toasting beforehand to make the outside just a little crispier.

Tofu can be steamed in the same way you might steam broccoli.  Bake as if you’re baking a meatloaf.

Frying is a little trickier.  Don’t expect tofu to fry well on a skillet as it is extremely moist.  instead, use a deep fryer, a pan with about a half an inch of oil, or don’t fry at all.  If you do, remember water and oil mix violently.  Be careful!