© Randal Oulton
Extra-Firm Tofu is a coagulated soy-bean product.
To make it, soy milk with a coagulant is poured into a vessel or mould. A cotton cloth is placed over top. When the bean cured has solidified, a weight is pressed on top to force some water out.
Owing to its lower water content, extra-firm tofu is more solid than any tofus labelled firm, medium-firm, soft, etc. When sliced, it almost appears to have a “grain” to its texture inside. It retains its shape better when cut and tossed about in cooking.
Cooking Tips
If you want to cube tofu for frying, this extra-firm tofu — or firm — is the kind to use.
Unless you have a recipe to follow that directs otherwise, marinate the cubes for an hour or so before cooking in a blend of soy sauce, flavoured vinegars, oyster sauce, etc. Then bake or fry sprayed with cooking spray, or in oil.
Nutrition
Extra-firm tofu will be slightly higher in calories (and fat) than other tofus because per gram, you’re actually getting more tofu and less water.
Amount
|
||
Calories |
130
|
|
Fat |
8 g
|
|
Saturated |
1.5 g
|
|
Trans |
0 g
|
|
Cholesterol |
0 mg
|
|
Carbohydrate |
2 g
|
|
Fibre |
0 g
|
|
Sugars |
0 g
|
|
Protein |
13 g
|
|
Storage Hints
Firm tofu freezes better than soft or silken tofus. You can freeze for up to 3 months.
Packaged Extra-Firm Tofu
© Randal Oulton