I am new to cooking with (and eating) tofu. I was pretty overwhelmed looking at all the different types in the grocery store! I bought extra-firm and it was delicious, but is there one that is better for me? There were varying degrees of firmness, and there was also lite. It seemed like maybe I should buy the lite one with fewer calories and less fat. Will it be firm enough to stir-fry? I plan to use the tofu mainly for stir-frying with vegetables. Thanks all for your help!

[quote:40740434d6="jpkrueger"]I am new to cooking with (and eating) tofu. I was pretty overwhelmed looking at all the different types in the grocery store! I bought extra-firm and it was delicious, but is there one that is better for me? There were varying degrees of firmness, and there was also lite. It seemed like maybe I should buy the lite one with fewer calories and less fat. Will it be firm enough to stir-fry? I plan to use the tofu mainly for stir-frying with vegetables. Thanks all for your help![/quote:40740434d6] Hi, The firm or extra firm would be best for stir-frying. Soft tofu is mainly for use in shakes or smoothies and some desserts. It has a higher water content. In my opinion the firmer ones are better for use in the Zone because they have a higher protein content than the soft ones. This means you don't have to take such large portions to get your protein requirement. Sue

JP: I have had success stir-frying firm tofu, cut into cubes. I use a non-stick skillet and saute it by flipping the pan. When I try to stir the tofu with a utensil the cubes get broken up into a mess of curds.

If you are new to cooking tofu, you should know that tofu tastes like nothing at all. You really have to load up the spices! If you end up liking it, I would get a good tofu cookbook and see if you can zone some of the recipes.

Thanks everyone for your suggestions!

Another way to make tofu a different texture (and you can do this with most of the firmnesses - is that a word??? :? ) is to freeze it. This works best with the non-silken tofus that are stored in water. Freeze it, thaw it, squeeze the water out and you get a chewier texture that takes on spices and sauces much more easily. Robbin