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20 votes

How to get tofu to absorb flavour?

Speaking from personal experience: The only kind of tofu which is genuinely a "flavor sponge" is deep-fried tofu, which is sponge-like in several ways. Frozen and thawed tofu has a similar ...
FuzzyChef's user avatar
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14 votes

Meat Substitutes

Here's my tricks and tips based on 25 years of being a vegetarian and cooking for a spouse who is not: Avoid meat substitutes entirely for most meals. They just don't satisfy, and simply act to ...
FuzzyChef's user avatar
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11 votes
Accepted

Are all the processing steps of tofu harmless?

Making tofu for mass production and consumption and making tofu at home generally follow the same procedures. Soybeans are soaked, ground, and cooked. The resulting "milk" is separated from the ...
moscafj's user avatar
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11 votes

How to get tofu to absorb flavour?

Option 1: Press the tofu The idea here is basically to squeeze out as much of the water that it's packaged with as you can before cooking. You place the tofu between two towels, and put something ...
Cody's user avatar
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8 votes
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Why is tofu so popular compared to tempeh?

One possible reason is that Tempeh is uniquely from Indonesia, which is much less of a culinary influence on the US than China, Japan, and Korea - all of which use tofu in traditional dishes. There ...
klinger's user avatar
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7 votes
Accepted

What is tofu that's crispy outside and fluffy inside called?

Traditionally, it's first dropped into boiling water & allowed to sit as the water cools for 15 minutes before drying off & deep frying. There's a 'cheat' method, though. Press to dry, ...
Tetsujin's user avatar
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7 votes

Are all the processing steps of tofu harmless?

Just wanted to state in addendum to all the comments and answers already given, magnesium chloride, calcium chloride, and calcium sulfate are all classified as GRAS (Generally Recognized As Safe) per ...
Arctiic's user avatar
  • 524
6 votes
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Tofu cooking method

The tofu was deep fried before being added to the soup. If you don't have the equipment to deep-fry such large pieces of tofu at home, but you live in an area with a substantial Vietnamese population, ...
The Photon's user avatar
5 votes

How can I make homemade tofu more flavorful?

1- Is this a valid approach and I should just add a lot more of my flavoring agents? Yes, you can make additions to your curd prior to pressing/knitting just like with cheese. Adding bits of dried ...
AaronBeers's user avatar
5 votes

Meat Substitutes

Meat substitutes - a word of warning for someone attempting to replace meat in one fell swoop... I'll leave everyone else to come up with viable meat alternatives, if that's what you actually require,...
Tetsujin's user avatar
  • 29.8k
5 votes

Meat Substitutes

This is a non-vegetarian POV: Eating healthier is often just as "easy" as eating less. A good meat substitute would be to replace your meat with: Nothing. Now I don't mean replace all your meat in a ...
Pieter B's user avatar
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5 votes
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Did I press tofu enough? Or is there another problem? Created tofu spread

I would try again with gypsum (calcium sulfate) or nigari as your coagulant. The result will be more consistent and of higher quality. Lemon and other acids are less common coagulants.
moscafj's user avatar
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4 votes
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How to make Chinese-style cornstarch coating stick

The key in a stir-fry is that the ingedients can at all times move about freely. A spatula shouldn't really be needed, the way it is in sautéing, rather you use a spoon/ladle to just, well, stir the ...
leftaroundabout's user avatar
4 votes
Accepted

Meat Substitutes

In addition to the advice above about not explicitly trying to replace meat, the best advice I can give is to think about two things when cooking vegetarian: Umami. This is the Number One problem ...
lmrta's user avatar
  • 156
3 votes

How to cook tofu without burning?

If it is firm tofu: Don't use not much oil to cook it. If you want to get by with using very little oil, bake it - but cover it in either SOME oil or marinade. For frying, shallow or deep frying (...
rackandboneman's user avatar
3 votes

How to make Chinese-style cornstarch coating stick

I finally figured it out! Heat the high-heat oil (grapeseed, etc) in the pan, on medium high Right before putting the tofu in the pan, give it one more quick toss in the cornstarch so the cornstarch ...
Dunes Mama's user avatar
3 votes

How to make Chinese-style cornstarch coating stick

Use extra firm tofu for frying or stews. Pat it well before marinated but do not pat after as tofu do not pick up flavor to well. After marinated pick up the tofu cubes with a fork or drain them ...
nina's user avatar
  • 66
3 votes

What causes odd off-flavor/smell in tofu?

Going bad. It's not necessarily unsafe to eat yet, but tofu can pick up a slightly spoiled flavor even before it goes bad. Especially since tofu has so little flavor of its own, it's easy to taste ...
Jon Takagi's user avatar
3 votes

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

This will give you a soymilk jelly, which might or might not make a good component for desserts, but that is a distinct preparation from tofu, which works by coagulating the proteins in the soymilk ...
rackandboneman's user avatar
3 votes

What is Okinawan "yushi tofu" made from?

Yushi isn't 油脂. It is the Okinawan language equivalent of Japanese " yose 寄せ", which means "gathered" or "brought together", referring to the way it is made. It is basically made the same way as ...
Nahkuni's user avatar
  • 31
3 votes
Accepted

How much gypsum is required to coagulate one litre/gallon of soy milk

I have The Book of Tofu by William Shurtleff, and the more recent Asian Tofu by Andrea Nguyen. Shurtleff recommends 2 tsp of gypsum for 7 1/2 to 8 cups of soy milk. Nguyen recommends 1 1/2 tsp for 8 ...
moscafj's user avatar
  • 75.8k
3 votes

What is tofu that's crispy outside and fluffy inside called?

This sounds like fried tofu puffs.
bdsl's user avatar
  • 131
3 votes

Meat Substitutes

Me and my husband cook almost exclusively vegetarian at home, because he simply doesn't like meat very much in general. For the meat we do buy occasionally we value quality over quantity, which tends ...
Gretel_f's user avatar
  • 1,096
3 votes

Tofu substitute in no bake chocolate cake

This almost sounds like someone converted a classic mousse recipe to use tofu instead of dairy. My suggestion is to simply use any dairy with a consistency similar to your soft tofu, in the same ratio ...
rumtscho's user avatar
  • 139k
3 votes

Searing Tofu in Stainless Skillet

Toast tofu slices under the broiler. I agree with Tesujin re stainless and frying. Tofu turns out ok in my nonstick pan but I know some people don't like Teflon. I have had great results from the ...
Willk's user avatar
  • 6,616
3 votes

How long to steam tofu (extra firm) without predrying or what is cooked temperature?

Is your aim to just "cook" the tofu or are you trying achieve a particular texture or flavor? If the concern is safety or "rawness" of some sort, tofu is cooked and perfectly ...
mantra's user avatar
  • 206
3 votes

Why are soaked dried soy beans cooked before fermenting?

No. Both tofu and miso require cooking the soybeans to work. For miso, the soybeans must be mashed into a paste, which doesn't really work with raw soybeans. Further, the koji culture grows on the ...
FuzzyChef's user avatar
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2 votes

Can I leave the okara in when making tofu?

I just mixed my latest batch of okara with an equal amount of diced chicken, some finely minced onion, peppers, and a bunch of spices. It made some very nice "burgers", the leftover ones ...
William Miller's user avatar
2 votes

Ma Po Doufu without Pork

Using a combination of mushrooms as Kenji suggests (reconstituted shiitake plus plenty "normal" mushrooms), combined with finely crumbled (squeeze in your hand until you disintegrate the block, then ...
rackandboneman's user avatar
2 votes

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

It will not have the same texture or taste as tofu which may be acceptable to you. It is very much a jelly/jello as pointed out by others. The biggest difference is that you will not be able to cook ...
user110084's user avatar
  • 2,756

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