Tofu, also known as soybean curd, is made by coagulating soy milk, draining it and pressing the curds in a method similar to cheesemaking. It is used extensively in Asian cooking. Tofu is white or cream-colored with a creamy smooth texture. It has a bland, slightly nutty taste, but readily takes on the flavor of foods it is cooked with. It is available in three forms: soft, firm and extra firm. Soft tofu can be whipped or blended for use in dips, fillings and scrambled eggs. Firm and extra-firm tofu can be cubed and used in stir-fries. Fresh tofu is packed in water and available in the refrigerated section of many large supermarkets. It should be stored refrigerated and covered with water. The water should be changed daily. Fresh tofu will keep up to a week. Tofu is also available in aseptic packages (a form of vacuum packaging). This form is shelf stable and needs only to be stored in a cool place. Refrigerate leftover tofu, covered with water, in the refrigerator.

Tofu must be drained before being stir-fried or deep-fried. Remove any remaining water by placing the block of tofu on several layers of paper towels and covering it with additional paper towels weighted down with a heavy plate. Let it stand for 15 to 20 minutes before slicing or cubing the tofu, as the recipe directs.