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Tofu and Indian Cuisine

What is Tofu?

Tofu is similar to Paneer. To make Paneer, one heats milk and coagulates it by adding acid separating solids (curds) and whey. The solids are pressed to form a block of Paneer. Traditionally, the soymilk is heated and Nigari (a natural compound from sea water) is added to coagulate the soymilk forming curds. These curds are pressed to form a block of Tofu. Nowadays, Calcium sulfate is used in place of Nigari.

Types of Tofu

There are three basic types of Tofu sold in United States.
1. Silken Tofu
2. Soft Tofu
3. Firm Tofu
Silken or Soft tofu can be blended and used as substitutes for heavy cream. Firm Tofu is most suitable to make Indian Curries. It is dense and holds up well to frying.

Tips for using Tofu as Paneer

We have to keep in mind two things: Paneer is harder than either the soft or the firm tofu, Tofu is like a sponge and is sold packed in water.
Step 1: To make Tofu firmer, freeze it overnight. Freezing Tofu changes the color to a light yellow-brown and hardens the tofu.
Step 2: Defrost Tofu in refrigerator overnight.
Step 3: Cut the block into cube just like Paneer.
Step 4: Lay down about four paper towels to absorb water. Spread out Tofu cubes on the paper towel. Cover the cubes with another layer of about four paper towels. Put a cutting board on top. Now, place a weight on the cutting board. I use a half filled milk gallon jug. Wait about 30 minutes to an hour. Remove weight, cutting board and paper towels. The Tofu is ready. They are ready to be fried or soak in curry sauces.

Storing Tofu

Leftover Tofu should be rinsed, covered with fresh water and stored in the refrigerator. Repeat daily. It will stay fresh for about a week.
Tofu packages can be frozen for up to 6 months

Nutrition Facts

Tofu is an excellent source of protein and B vitamins. I have chosen the Tofu made with Calcium sulfate for comparison purposes. I have also included the mother's milk for curiosity.