The word “momen” means “cotton,” and refers not to its qualities (it’s not at all fluffy), but is named so for the cotton cloth traditionally used to press the water out during production.
Momengoshi tofu is firm and dense, with a course, rough texture. It has a richer taste, and is pretty sturdy, able to hold its shape when cooked.
Because momengoshi tofu is dense and firm, it’s perfect for grilling, or used in stir-fries. It’s also great for boiled dishes because it absorbs flavors so easily. Use your momengoshi tofu to make delicious Mapo Tofu, or Atsu-age, a fried tofu dish. And of course, many local dishes use firm tofu, like tokwa’t baboy, or fried tofu sauteed with pechay and oyster sauce.
Tofu, made by curdling fresh soy milk, finds its origins in China, and has been a staple of many East Asian dishes for centuries. Presently, it’s been regarded as a popular vegan and vegetarian alternative, as well as a great diet food. It’s low in calories, and gluten-free.
But tofu also brings with it a trove of health benefits. Commonly, it is known to be a great source of protein. It also contains all nine essential amino acids, as well as being an important source of iron and calcium, and minerals like phosphorus and manganese. Consuming tofu regularly helps decrease the risk for cardiovascular disease and diabetes.
Store your tofu in a tightly sealed container filled with fresh tap water. Keep it in the refrigerator, and consume within 10 days.