Tofu is amazingly versatile and adaptable. It absorbs the flavors of the ingredients it’s paired with and works in a variety of cooking methods. It adapts to any flavor profile and works in a variety of cooking methods. Nutritionally, it supplies protein and heart-healthy fats. Plus, if you buy a variety containing calcium sulfate, you can also get a dose of calcium. You’ll need to look carefully at the nutrition label to verify that the tofu you are buying is made with calcium sulfate. Nigari (magnesium chloride) is another common coagulating agent used to make tofu, but it has a lower calcium content—4 ounces of tofu made with nigari has about 200 milligrams of calcium compared to 600 milligrams found in 4 ounces of tofu made with calcium sulfate. Once opened, refrigerate tofu and use it within three to four days. When storing water-packed tofu, you’ll need to place it in an airtight container and cover it with water; change the water daily to keep it fresh.

Cooking Light
July 05, 2011