Handling Tofu

Look and feel:

This not milk paneer, this is soya paneer, can be used as a replacement of paneer.
Slightly yellow in color. Dure to pure soybean.
Contains water.. Some of it is released during vacuum packing process.
Very little smell and taste of soya is normal.
Do not leave it in open air for long to avoid contamination. open tofu should be kept merged in water.
Freezing will ruin tofu. Keep it in 4-7 deg.

Usage tips:

Not to be used in tandoor.
Not to be deep fried, can be fried lightly.
Can be eaten raw, one can add seasoning or salts or taste.
Luke warm water can be used to soften it further. boil for a few minutes before adding to dishes.
Add cut pieces to ready gravy and cook for 10-15 mins, to allow tofu observe the taste of gravy.
For Dry preparation boil tofu pieces for few minutes and add after cooking all vegetables and cook for 5 mins..
Very good for chinese/japanese preparations like chilly paneer, or other tofu dishes.
One can make paste of tofu and Use it as a gravy conditioner, Make a cheesy dip or a protein drink.
For making pakoras. Use thicker layer of dough/besan. And do not overcook.
Scrambled tofu can be used for stuffed parathas or garnish over dishes.

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