Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [tofu]

71 questions
6
votes
4 answers

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 tried tempeh. Is there a reason tofu is…
mario87
  • 397
  • 4
  • 8
6
votes
1 answer

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 available. Some (like the Soyabella) include a…
user67182
  • 163
  • 3
6
votes
3 answers

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 equally well too. I typically start out frying on one…
TJ Ellis
  • 2,972
  • 11
  • 32
  • 39
6
votes
6 answers

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 in a pan with vegetable oil. How do I prepare the…
Lorin Hochstein
  • 163
  • 1
  • 1
  • 5
5
votes
1 answer

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?
Tyler Gillies
  • 153
  • 1
  • 4
5
votes
3 answers

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?
Nrc
  • 297
  • 1
  • 3
  • 9
5
votes
3 answers

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 regular soba made of buckwheat.) I tried "yushi…
hippietrail
  • 1,018
  • 3
  • 10
  • 26
5
votes
1 answer

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 this, before I try to reinvent the wheel?…
Judi
  • 91
  • 5
5
votes
3 answers

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 mimic the steak flavour?
ross j
  • 153
  • 1
  • 1
  • 5
5
votes
1 answer

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 like tempeh, seitan, etc). Further, I would like…
mfg
  • 11,709
  • 11
  • 61
  • 110
5
votes
1 answer

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 nigari), let it sit for a while, and then press…
wen
  • 221
  • 1
  • 2
  • 6
5
votes
2 answers

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 paste harmful? As sometimes high heat can harm a…
aslı
  • 169
  • 7
4
votes
3 answers

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! Unfortunately I know neither how this kind of…
Stphane
  • 143
  • 3
4
votes
8 answers

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 wrap it in tea towels and let it set with some…
cabbey
  • 601
  • 2
  • 6
  • 11
4
votes
2 answers

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 protein shakes I get this chalky or dry feeling on…
Lori A. Croy
  • 41
  • 1
1
2
3 4 5