When using fresh tofu, remove from the liquid it comes in and place in a colander. Gently run fresh water over it. If you are using the whole block, leave it to drain over a pan in the refrigerator for about an hour - if draining overnight -cover with a damp cloth. Tofu will sour if left in old water or at high room temperatures. If tofu smells strong do not use it. If you want to save part of the block, place it in an air tight container and cover with water. Replace the water daily. don't keep opened tofu more than a couple of days without using.

If you are using the vacuum sealed variety open the package and gently run water over the tofu block. Again, drain well before using or your recipe will be soupy. It is better to add needed liquid than to try to drain off too much.

There are three firmnesses of tofu; soft, medium, and firm. The soft tofu is best for creaming for salad dressings, sauces, etc. Medium is good for scrambling and when you don't need the tofu to hold it's shape. Firm tofu is best for cubing to add to soups or salads or other dishes where you wish it to hold its form, but firm tofu may be broken up and scrambled, too.

Tofu is the "cheese" made from the "milk" of the soybean. It is usually very bland and will assume the flavor of whatever seasoning and other foods it is put with. It is easily digestible, excellent for young children and the elderly, high in food value and when combined with grain (rice, barley, oats, etc.) becomes a complete protein source. It contains 8 of the essential amino acids and is low in sodium, has no sugar and is low in fat. It is an excellent diet food.