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FIRM TOFU usually available both refrigerated and shelf-stable, is sold in cakes that weigh between 12 and 18 ounces. Its texture is denser than and holds its shape better than soft and silken tofu. It can be crumbled or cut into cubes, triangles, slabs, or sticks and is good baked or added to stir-fries and stews.

For a firmer, drier texture, press tofu (to remove some of the water) before cooking it. Sandwich the tofu between two plates and weight the top with a heavy object such as a book or can. Press for 15 or 20 minutes.

FROZEN TOFU When you freeze a cake of firm tofu, its texture becomes spongelike. After it is thawed, you can squeeze out quite a bit of water. Then the tofu can be grated or chopped to make a crumbly, chewy addition to soups, stews, and stuffings. It takes at least 6 hours to freeze tofu and about as long to thaw it, so you need to plan ahead. The process can be speeded by slicing the cake of tofu horizontally into two or three slabs before freezing it. Place the tofu on a tray, cover loosely with plastic wrap, and put in the freezer for at least 6 hours. Defrost in the refrigerator or at room temperature, squeeze out the water, and use immediately.

SOFT TOFU is sold in cakes like firm tofu. Its texture is between silken and firm, making it ideal for soups, stews, blended sauces, dips, and spreads.

SILKEN TOFU usually sold in boxes, is higher in fat and protein than firm tofu. Its delicate, silky texture and mild flavor make it perfect for desserts, smoothies, and dressings. “Lite” silken tofu has a reduced-fat content.

SEASONED TOFU is a ready-to-eat product stocked in the refrigerator case of most natural foods stores and supermarkets. It is tofu that has been baked or simmered with a variety of spices and flavorings. It is quite firm and can be sliced or grated and used in salads and sandwiches.

TORTILLAS are thin, unleavened flatbreads made from water mixed with wheat flour or corn flour. They commonly range from 4 to 11 inches in diameter. In the United States, packaged corn tortillas are usually on the smaller end of that range and wheat tortillas are on the larger end. Tortillas become pliable when heated and make great wraps for sandwiches, burritos, quesadillas, and enchiladas. In most supermarkets, look in the dairy case or frozen food aisle for brands with no added fat or preservatives.

UDON NOODLES are round, square, or flat Japanese noodles made of wheat flour. Available in natural foods stores, Asian markets, and many supermarkets. Cook udon noodles in a large pot of boiling water until tender, usually 7 to 10 minutes.

VEGETABLE BROTH is our favorite shortcut product for home cooking. At Moosewood Restaurant, we make fresh vegetable stock every day because it gives our soups depth and complexity. But when you’re pressed for time, homemade stock just isn’t going to happen. So, how can you turn out soups in an instant that still have plenty of flavor like those that simmer half the day? Good news: Quart boxes of organic vegetable, mushroom, and mock chicken broth are on the shelves of most natural foods stores and supermarkets. We like Imagine and Pacific brands.

These broths taste great, have pure ingredients, and can be used directly from the box for soups, stews, and risottos. Once opened, the broth keeps for a few weeks in the refrigerator. Unopened, they sit in your cupboard until you need them. If we were to poll Moosewood cooks, we think these broths would probably be named “favorite convenience product used at home.”

ZEST means grated citrus peel, most often lemon, lime, or orange. Zest is made by finely grating the outermost part of the rind. (Don’t go deep enough to get into the bitter white pith.) The best tool for zesting is a microplane grater.

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