The makers of conventional stoves were probably a little skittish about this technology. Microwave ovens are now found in most homes, having come down in price and size, but so are conventional stoves. Microwave cookbooks remain underutilized. When time is short, foods like potatoes lend themselves to exploring a little microwave cookery. The topping for these spuds features tofu, a soy-based curd that's available in firm, soft and silken forms.
Firm tofu is best in stir-fry dishes, in soups or on the grill.
Soft tofu is often used in soups. Silken tofu works well in pureed or blended dishes and is a creamy, custard-like product. Store tofu in the refrigerator. After opening the package, rinse the leftover tofu and cover with fresh water. Change the water daily and use the tofu within a week or freeze for up to five months.