Questions tagged [tofu]
The tofu tag has no usage guidance.
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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 ...
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How to get tofu to absorb flavour?
Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, ...
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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, ...
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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 ...
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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)...
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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 ...
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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.
...
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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 ...
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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 ...
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Meat Substitutes [closed]
Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
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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 ...
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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 ...
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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....
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How to make Chinese-style cornstarch coating stick
The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in General Tso's Tofu are coated in a thin ...
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Searing Tofu in Stainless Skillet
I've been trying to sear tofu in my stainless skillet, but no matter what I do it seems to stick. The nice crust gets ripped off of my tofu pieces. I've played around with different amounts of oil, ...
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Why is it necessary to remove skins from soybeans before making soymilk?
I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of the recipes explain why you must do this. ...
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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 ...
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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 ...
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Why is tofu so popular compared to tempeh?
The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fact, many people have never heard of or ...
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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 ...
- 163
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Are all the processing steps of tofu harmless?
Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically:
Is heating the soaked and crushed beans so that they become a ...
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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 ...
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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 ...
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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?
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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?
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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 ...
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Why does my tofu keep turning out brittle?
I've been making my own tofu for a couple weeks now, first making fresh soy milk using my soy milk maker, and then combining the fresh and hot milk in a bowl with tofu coagulant (either gypsum or ...
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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 ...
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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 ...
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What is tofu that's crispy outside and fluffy inside called?
I sometime eat asian dishes having tofu cubes. The tofu looks a bit fried, it is a bit crispy on the outside but quite soft and fluffy inside. I love this texture combo, I would eat a whole wok of it! ...
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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 eat....
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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 ...
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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 ...
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Shan Tofu not jelly-like but rather crumbly
I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side.
This was my ...
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How does the speed of nigari addition to soy milk affect the resulting tofu?
When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it.
In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
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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 ...
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Tofu substitute in no bake chocolate cake
I recently tried a no bake chocolate cake which used tofu to give it its consistency. It would have been great if it didn't have that slight tofu taste.
What could I uses as a substitute for the tofu ...
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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 ...
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What is the name and preparation style of this type of tofu?
I am looking for the name of and the preparation style of a type of "shredded tofu" found in Vietnamese vegetarian style garden/spring rolls.
This is the style of roll I am talking about.
Shredded ...
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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 ...
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Undercooking tofu causes a bad stomach. Is this true?
My girlfriend, who is Japanese and has thus eaten and cooked a lot more tofu than I have, says that tofu should either be eaten "raw" or well cooked. To be half and half will cause a bad stomach. She ...
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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 ...
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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 ...
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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
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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 ...
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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 ...
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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?
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Why is my fresh tofu fa (douhua) sour?
I made some fresh tofu fa following this recipe: http://ieatishootipost.sg/how-to-make-tau-huay-tofu-fa-almost-everything-you-need-to-know/
When I eat the tofu (about half an hour after pouring, so ...
anon
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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, ...
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1
answer
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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. ...
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