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1
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2answers
33 views

What causes odd off-flavor/smell in tofu?

I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is spoiled since the date is fine, and it ...
1
vote
0answers
37 views

Soymilk for drinking vs. soymilk for tofu making

Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, ...
0
votes
1answer
62 views

Can I use agar as a coagulant to make homemade tofu?

Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the coagulants (gypsum, or nigari) are also ...
3
votes
1answer
46 views

What is used in the production of dubu (Korean tofu)?

Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of making authentic dubu? A quick internet ...
3
votes
1answer
58 views

Tofu and chalkiness

I just found out that I have new dietary restrictions. In an effort to get more protein I have begun experimenting with tofu. The problem I am having is when I make tofu " yogurt" or add tofu to my ...
0
votes
5answers
196 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
6
votes
1answer
155 views

Filtered or non-filtered soymilk maker?

In the process of making soymilk for drinking it, using it as diary replacement in vegan cooking or preparing tofu, one have to strain the mixture to remove the okara. There are lot of soymilk makers ...
2
votes
1answer
191 views

Why is the nutritional composition of tofu different from soybeans?

The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the ...
3
votes
2answers
347 views

Dried tofu - does it have another name, and where can I get it in the UK?

A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that had been marinated in Chinese barbecue or ...
6
votes
3answers
674 views

How to evenly fry cubes?

I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies ...
3
votes
1answer
429 views

The whey of mozzarella or tofu

Mozzarella, tofu come with a liquid, I think is whey. Is it useful in any way? has this any culinary value?
3
votes
2answers
391 views

What is Okinawan “yushi tofu” made from?

Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐). So far I've only noticed it offered as a variety of Okinawa soba. (Okinawa soba is different to ...
3
votes
2answers
115 views

Tofu - Cooking technique for firm/chewy edges?

This may be a very basic question and I've just somehow not been doing it properly. When I get tofu in the prepared foods department or the Chinese buffet, it's prepared in cubes that seem to have ...
4
votes
1answer
226 views

Alternative milk Bean curd

Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on ...
3
votes
1answer
113 views

Homemade Tofu Firmness

So I am really getting into eating Tofu, and I want to get into making my own (since organic soybeans are alot cheaper then organic tofu). My question is, whenever I buy Tofu I always by the firmest ...
7
votes
2answers
866 views

Can I leave the okara in when making tofu?

I've started making tofu recently, and the one thing that bothers me is how much okara I end up throwing away. Since I'm not drinking the soy milk, and just turning it into tofu immediately, what's ...
7
votes
2answers
162 views

Ma Po Doufu without Pork

In China there is a famous dish called Ma Po Doufu 麻婆豆腐 and most of the recipes I find online have pork. I was wondering if anyone knew if pork was an essential part of the dish (in terms of flavoring)...
2
votes
1answer
217 views

How to reduce bitterness in silken tofu 'cream' soup?

I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a bitterness at the back of the palate. ...
7
votes
4answers
1k views

Is there such thing as “almond tofu,” and if so, is it a misnomer?

I just read a restaurant review in the New York Times that mentions "almond tofu." Made from almonds, it has the luxurious texture of a custard rather than the rubbery bounce of bean-curd tofu. ...
2
votes
2answers
619 views

Is tofu considered a processed food? [closed]

One might not think of tofu as a processed food, but it seems to follow the definition found here: Food processing is any deliberate change in a food that occurs before it's available for us to ...
5
votes
1answer
826 views

Does searing cause more or less oil to be absorbed than frying?

Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referring to items that would be more spongiform ...
6
votes
5answers
20k views

What is silken tofu compared to regular tofu and how do you use it?

Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name. I've found that ...
2
votes
2answers
1k views

How to prevent tofu from falling apart on the grill?

Whenever I've tried to grill tofu (on a propane home grill), it falls apart and into the grill. Is there anything I can do beforehand to prevent the tofu from disintegrating, and get it to behave ...
3
votes
3answers
2k views

How can I make homemade tofu more flavorful?

Background: My wife (for some unknown reason) bought a huge bag of dried soy beans. In my efforts to dispose of it I have been experimenting with making soy milk and tofu. Tofu has a bad reputation ...
2
votes
3answers
260 views

Which type of pan can you recommend for pan-frying tofu?

Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
2
votes
3answers
5k views

Does dry frying tofu really cause tofu to better soak up a marinade?

Does dry frying tofu really cause tofu to better soak up a marinade? Source: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
0
votes
1answer
217 views

Microwaving frozen tofu before marinating

I froze some tofu in order to get extra water out of it before marinating and cooking. I'd kind of like to get a start on the marinating process, but it's taking a while to thaw at room temperature - ...
12
votes
4answers
4k views

How to make tofu that is crispy and flavorful outside and soft inside?

I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I get at my local Thai restaurant. When I ...
6
votes
4answers
2k views

Is pressed tofu what I want?

I have been using extra firm tofu to make meals, recently. When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of what I assume it is tofu that is like 0....
1
vote
1answer
6k views

Extra Firm Tofu past expiration date: safe, but for how long?

How long past the expiration date is pre-packaged extra-firm tofu safe, tasty and wholesome. Generally, expiration dates are for sissies, but something about the tofu made me think twice. I've seen ...
6
votes
6answers
5k views

How do I prepare tofu so comes out like at Noodles & co

I really enjoy the texture of the tofu in the pad thai with tofu dish at Noodles and Company. In particular, it comes out much firmer than it does when I make tofu at home by cubing it and cooking it ...
5
votes
2answers
8k views

How to replace chicken with tofu in a curry

I've never cooked tofu before and I appreciate that using a store-bought jar of curry sauce and expecting it to work nicely may be a little optimistic. However, what cooking method should I use to ...
2
votes
2answers
2k views

How does boiling impact the texture of tofu?

For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure: cut tofu into pieces cover with water bring to boil drain mash ...
3
votes
10answers
7k views

How can I make my icecream soft as it is too hard to carve straight from the fridge?

I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the ...
4
votes
8answers
20k views

Better ways to drain tofu in a hurry?

So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you need to get the water OUT. The age old ...
10
votes
5answers
1k views

Camping with tofu

I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving protein.) My usual methods at home are ...
5
votes
1answer
2k views

how long is tofu good for?

I bought some tofu at the store about a month ago (or was it two months?). Anyway, I haven't eaten it all and it's sitting in my fridge in tupperware. How long is it good for?
8
votes
8answers
742 views

What to do with tofu? [closed]

Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have ever cooked with tofu, and as such I have no idea with what ...
5
votes
3answers
10k views

What sauce / spices can make a tofu steak taste like a beef steak

I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to ...
11
votes
7answers
10k views

How best to pan-fry tofu?

I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, ...