这些是您应该使用的豆腐类型：初学者指南

Invented in China roughly 2,000 years ago, tofu has been embraced by cultures across Asia and beyond, taking on new forms and flavors along the way. To make tofu, dried soybeans are soaked and then ground and filtered into soy milk. Coagulants cause the soy milk to form curds of plant-powered protein that are turned into different kinds of tofu. The protein-and-water matrix can be endlessly manipulated for a range of textures, amenable to soaking up the flavor of anything you throw at it. "Even though many people think that tofu is super bland, it's a mighty little ingredient," says tofu expert and cookbook author Andrea Nguyen, who shared her favorite types of tofu, shown here. If you're lucky enough to findfresh tofu，尝试更简单的准备，使其蛋黄酱甜美发光。而且不要忽略您的基本超市柔软，中等坚固且坚定的tofus，他们可以在一天中的每餐中扮演主演的角色crispy sandwich到delectably chewy doughnut.

当干燥时，嫩豆腐皮（普通话中的doufu pi，日语中的尤巴）变成泥土和耐嚼。它以多种形状出售，足以承受紫色，大胆的调味料和炒菜。

坚果味的豆腐皮在新鲜制成的大豆牛奶上形成，类似于加热全牛奶的皮肤。该层被小心地从加热的大豆牛奶的顶部掠过，并新鲜食用，或者悬挂在线上以干成床单，然后可以将其刮擦并扭成棍棒。豆腐皮肤鲜艳，柔滑和温和。干豆腐皮肤可以被煮熟或浸泡以软化或补充水分。它们制作了很棒的包裹，是汤和炒菜的多功能补充，模仿了切碎的肉的质地。

Roll it:使用补水的豆腐皮表作为酥脆的蔬菜和草药的包裹，并与花生蘸酱一起食用。

扔了它：将新鲜的豆腐皮将其切成丝带，然后拌入葱，辣椒油，炒蔬菜和酱油中，以制成冷“面条”沙拉。

Medium-firm tofu can vary greatly in texture, depending on the manufacturer. It's usually sliceable but can be tricky to crisp up due to its relatively high water content. Tender yet stable, medium-firm tofu is ideal for gently cooked stews and saucy preparations where it can be simmered without breaking down completely or where it can be mashed and crumbled for a vegan egg alternative, as with this tender Tofu Bhurji, a riff on anda bhurji, an Indian scrambled egg dish.

Top it:要制作日本豆腐菜Hiyayakko，顶上一块冷的中型豆腐，上面有炸大蒜，葱，干wakame，芝麻籽和酱油。

捣碎：土豆泥medium-firm豆腐;季节with salt, pepper, herbs, and lemon for a dairy-free ricotta substitute to layer into lasagna.

To make extra-firm tofu, soy-milk curds are pressed to expel as much moisture as possible. While there is variability among brands, this will be among the densest tofu in the refrigerated section, along with superfirm tofu. Uncooked, it has a squeakiness reminiscent of fresh cheese.在烤箱里酥脆或者pan-fried，这是对汤，炒菜和这种三明治的绝佳补充，它使炸鱼三明治赚钱。

Wrap it:磨牙外豆腐，并与碎屑，gochujang，姜和酱油混合。包装预制饺子包装纸，以及蒸汽或锅炸。

按下：按下豆腐压力机将超级豆腐按下；立方体，锅煎，并代替窗格，例如Saag Paneer或Matar Paneer等食谱。

轻轻地凝结并且从未按下，在亚洲杂货店的冷藏区中的夸脱大小的酸奶桶包装中可以找到刺耳的豆腐布丁。豆腐布丁具有温和，坚果的甜味。享受甜或咸味的浇头，享受它的温暖。

Craveable, fatty, and spongy, tofu puffs often come as chunky squares and slices. They absorb flavors well and are good for stuffing. Japanese inari sushi is encased by square slices of seasoned tofu puffs called aburaage.

Fresh tofu skin is precious, so treat it simply. Slice sheets into "noodles" and simmer in broth to enjoy its silkiness. In Japan, where it's known as yuba, it may be eaten like sashimi.

丝绸豆腐的水分含量最高。它是未经压力的，由凝结的富含丰富的大豆牛奶制成，使其变得可戳，像蛋ust一样且令人震惊。它在美味的准备工作中闪耀，例如Yudofu，这是一种日本的豆腐菜，在Dashi中煮熟，但它是甜美食谱中的淘汰赛，例如这些弹性，草莓或柠檬味的Pon de Ring。

切成薄片：Slice or scoop cold silken tofu onto sliced tomatoes, and top with fresh basil and balsamic vinegar for a vegan take on caprese salad.

淋上它：要制作塔荷，甜菲律宾小吃，在温暖的丝绸豆腐上淋上红糖糖浆，并在上面撒上西马或木薯珍珠。

如果您有当地的豆腐生产商，您的亚洲杂货店可能会携带这种大豆果肉，即豆腐生产的剩菜。恒星粘合剂和部分鸡蛋更换，可以烘烤成饼干和快速面包。

Packed in jars with brine, Chinese fermented tofu (known as fu ru or jiang doufu) is excitingly potent; the dice- size cubes are capable of disappearing into your dish like a stealthy magic weapon.

Growing up, a jar was always in the back of the refrigerator. Fu ru comes in a few varieties, one of which (hong fu ru) has deep-red brining liquid from the addition of fermented red rice yeast. This is the kind of fermented tofu that my dad would pull out a couple times a year to add to the braising liquid in a Cantonese-style ngau nam, a stew made from outside beef flank, the tough cut turning deliciously, meltingly tender. The jar of off-white fu ru, swimming in a brine seasoned with sesame oil and sometimes chile flakes, was my mother's. It was some- times included in a battalion of condiments to serve with a bowl of morning rice porridge, a typical breakfast in her native Taiwan.

这些立方体是乳脂状的，可散布，具有咸，时髦的味道，可能会与羊乳酪或蓝纹奶酪进行比较。用它们来调味简单的炒绿色蔬菜；Fu Ru溶解在蔬菜枯萎时添加到蔬菜中的水中，并使液体变成多云的玉绿色。虽然可以直接从罐子里食用富鲁，但这种风味的动力室也可以在调味料和蘸酱中加入。—Cathy Erway

doufu gan在普通话中的意思是“干豆腐”。它茂密而丰盛，可作为未装饰的白色板或棕色板，搭配中国五香味粉和酱油调味。在快速的炒菜中享用它或切成薄片的三明治。

将豆腐牢固地压入股，豆腐面条弹性，弹性和耐嚼。在中国或台湾杂货店的真空密封包装中寻找它们。通过排水，轻巧和调味料做好准备。让他们放松一下，并享用将它们扔给酥脆的蔬菜，作为寒冷的夏季沙拉。

这种刺激性的发酵豆腐是从添加发酵红酵母到泡液的深红色。它也有白色版本，称为富鲁（见编号9）。

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