Questions tagged [tofu]
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We make fresh soymilk and gypsum How and why does my silken tofu turn mushy and not jelly like?
We make fresh soymilk and gypsum to make silken tofu or toffu pudding.How and why does my silken tofu turn mushy and not jelly like? What is the temperature the milk has to have for it to be ready to ...
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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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Did I press tofu enough? Or is there another problem? Created tofu spread
Hello I was making tofu for the first time starting with dried soy beans. I was following this youtube tutorial: https://youtu.be/IdGwL5dFgCQ
I used lemon juice diluted with water as my coagulant. The ...
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Can I reuse marinade used to marinate tofu?
I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter.
But what about ...
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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 know when are chickpeas done soaking?
I am trying to make tofu out of chickpeas with this Any Legume Tofu recipe (which seems like Burmese Chickpea Tofu), which states:
Ingredients:
200g dried legumes (chickpeas, beans, lentils)
Method:
...
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Why are soaked dried soy beans cooked before fermenting?
Is it necessary to cook soaked dried soy beans before fermenting them?
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How long to steam tofu (extra firm) without predrying or what is cooked temperature?
I understand meats have recommended cooking temperatures to tell when they are done, but the extra firm tofu I buy says to fry it for like 8-10 minutes or something. I want to steam this tofu and was ...
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Is stinky tofu safe to eat [duplicate]
How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable food safety practice?
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Tofu cooking method
I ordered a delicious dish from our local Vietnamese restaurant. It came with tofu that was brownish on the outside but moist and softish but firm enough on the inside (see picture). Is anyone ...
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How to prevent scorching and sticking when boil soy milk
So long story short, I really like making tofu at home and I have done it a lot of times. I am pretty happy with my end results, but the boiling soy milk part always bothers me.
No matter how much I ...
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Why did my soft tofu deflate?
I froze some soft tofu cause it was halfway to expiration and I didn’t need it for a bit. I took it out to make mapo tofu and you usually simmer the tofu in warm water for a bit before you cook with ...
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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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Safe kitchen-ready materials to drill holes in for tofu press?
I am looking to make my own tofu press to save money over a store-bought one. For those unfamiliar with the process, imagine two 9x5 loaf pans with a series of holes drilled into their bottoms for ...
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Why does no one sell pressed tofu? [closed]
After following recommendations found online for pressed tofu (as in tofu that was squeezed to pour out more water. Shrinking to about 40% in size), it seems to be a really good/simple meat ...
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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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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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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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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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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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Crispy tofu is soft
I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the point where the oil bubbles immensely ...
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How much gypsum is required to coagulate one litre/gallon of soy milk
From what I could gather from the internet about homemade tofu, information on the subject is divided into two sources:
1. By gypsum manufacturers - they say one tsp of the coagulant is sufficient to ...
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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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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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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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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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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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Types of tofu that can be used in a crock pot
I am currently trying to get rid of some firm and soft tofu that's been in my fridge for a while, and I wanted to try out a few slow cooker recipes for braised tofu. However, all of these recipes call ...
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How long takes store-bought fried tofu to go bad? [duplicate]
According to expiration date in the package it only takes a week. Maybe it can keep for longer?
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How to cook tofu without burning?
I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan and setting the smoke alarms off (twice!...
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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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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 ...
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How to marinate tofu for my mint & lemon juice couscous salad?
How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and bell pepper and onions?
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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 ...
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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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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 ...
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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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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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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.
...
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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 ...
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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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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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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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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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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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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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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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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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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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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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