Love..... is like the air. If we didn’t have air, we would not be able to sustain our lives. And love, like the air, is a continuous, constant, life-giving presence that sustains us all, literally, in ways that we don’t even know and can’t comprehend.

“That best portion of a good man’s life, His little, nameless, unremembered acts of Kindness and of love”

“There is a saying: ‘You can explore the universe looking for somebody who is more deserving of your love and affection than you are yourself and you will not find that person anywhere”

Making Tofu

Tofu originated in ancient China but little else is known about the origins of tofu and its method of production.

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol.

The process of making tofu is similar to that of making cheese. Soy milk is curdled, drained, and pressed into blocks. Depending upon how much whey has been pressed out, tofu can be soft, firm, or extra-firm. Tofu, also known as bean curd, has a very mild flavor that readily takes on the flavors of other foods, particularly marinades and sauces. It is usually sold packed in tubs of water. The custard-like "silken" tofu is sold in small, aseptic boxes.

When choosing tofu: There are two basic types of tofu: regular and silken. If a recipe doesn't specify silken tofu, use the regular type. Each type comes in soft, firm, or extra firm varieties. Regular tofu is usually sold in tubs of water, while silken tofu comes in small, shelf-stable aseptic boxes. Regular tofu has a firmer texture than silken tofu and is best when marinated and grilled, broiled, baked, browned, sautéed, or stir-fried. You can also mash regular tofu with seasonings and use it in casseroles like you would use ricotta cheese. The custard-like texture of silken tofu works best when cubed and served in broth or when pureed to use in creamy soups, dips, sauces, and dressings. Pureed silken tofu makes a good substitute for sour cream or yogurt in baking as well. More processed forms of tofu are also available. Pre-marinated and baked or smoked tofu can be eaten right out of the package or used in recipes.

Storing tofu: Once opened, submerge tofu (regular and silken) in water in an air-tight container and refrigerate up to 5 days, changing the water once or twice. Tofu spoils easily, so handle it as you would a fresh meat product. Marinate it in the refrigerator and keep it cold or bring it to room temperature just before cooking.

To freeze tofu: When frozen, tofu becomes slightly darker in color and chewier in texture. It also has a more sponge-like appearance, with many small holes throughout, which allows it to absorb more liquid flavorings. Regular tofu works best when frozen, then thawed, crumbled, and browned like ground beef. Simply remove regular tofu from the packaging, drain the liquid, wrap the tofu in plastic, and freeze it until solid. Thaw and press out excess liquid before using. To thaw tofu quickly, wrap it in foil and submerge it in hot tap water for 15 minutes, adding more hot water if the water gets too cool. Freezing silken tofu is not recommended.

To press tofu: Some recipes call for tofu to be drained and pressed. Pressing out excess liquid gives the tofu a firmer texture and allows it to absorb more flavors. Drain the packing liquid, then place the block of tofu on a plate lined with paper towels. Cover the tofu with more paper towels and top with a weight, such as a cast-iron skillet, a water-filled saucepan, or an un-opened heavy can. Let it sit for 15 minutes or up to overnight for a very firm texture. When pressing tofu for more than 30 minutes, do so in the refrigerator.

To quickly press tofu: When tofu will be crumbled in a recipe, skip the step of pressing out the water. Instead, place the tofu in a clean dish towel, twist the ends, and firmly wring out the moisture. The tofu will be pressed and crumbled in one easy step.

Source:Asianonlinerecipe.com