Questions tagged [tofu]
The tofu tag has no usage guidance.
66
questions
0
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2answers
67 views
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 ...
-1
votes
1answer
286 views
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?
1
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3answers
134 views
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 ...
1
vote
1answer
151 views
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 ...
0
votes
1answer
93 views
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 ...
5
votes
1answer
197 views
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 ...
1
vote
1answer
87 views
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 ...
-3
votes
1answer
363 views
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 ...
7
votes
2answers
2k views
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, ...
3
votes
2answers
181 views
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 ...
5
votes
2answers
563 views
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 ...
7
votes
6answers
980 views
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 ...
4
votes
3answers
510 views
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! ...
1
vote
2answers
275 views
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 ...
1
vote
1answer
2k views
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 ...
3
votes
1answer
229 views
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 ...
7
votes
3answers
12k views
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. ...
3
votes
1answer
4k views
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 ...
3
votes
1answer
88 views
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 ...
6
votes
4answers
762 views
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 ...
1
vote
2answers
746 views
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 ...
1
vote
2answers
3k views
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?
0
votes
1answer
787 views
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!...
7
votes
3answers
2k views
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 ...
2
votes
1answer
2k views
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 ...
0
votes
1answer
62 views
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?
1
vote
4answers
33k 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 ...
2
votes
2answers
759 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
3answers
701 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
410 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 ...
4
votes
2answers
202 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
821 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
532 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
492 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
931 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
965 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 ...
5
votes
3answers
4k 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?
5
votes
3answers
1k 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
310 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 ...
5
votes
1answer
683 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
227 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
2k 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 ...
10
votes
4answers
945 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
508 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. ...
8
votes
4answers
3k 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.
...
3
votes
2answers
2k 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 eat....
5
votes
1answer
2k 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 ...
8
votes
5answers
26k 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
2k 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 ...
7
votes
5answers
6k 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 ...
