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Questions tagged [tofu]

71 questions
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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. What can I do to remedy that?
Dawny
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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 more like a hunk of meat?
KatieK
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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?
AlexVadzum
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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
Natan Yellin
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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 when putting in the tofu. It takes about 4 minutes…
J.Doe
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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 5 gallons. 2. Home made tofu bloggers - 2 tsp per…
rubmz
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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 for extra-firm tofu. Would less firm tofu be…
yepikhodov
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How long takes store-bought fried tofu to go bad?

According to expiration date in the package it only takes a week. Maybe it can keep for longer?
NeDark
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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 doesn't smell stinky like rotting beans (as I have…
Lorel C.
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Extra Firm Tofu past expiration date: safe, but for how long?

How long past the expiration date is pre-packaged extra-firm tofu safe, tasty and wholesome. Generally, expiration dates are for sissies, but something about the tofu made me think twice. I've seen the fresh tofu expiration question already posted:…
Ray Mitchell
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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 end result after pressing with 10 lbs or 5 kg…
Victor Feagins
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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 marinade that wasn't used for meat but for tofu? What…
Philipp
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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: Soak the legumes overnight or for at least 8…
M.K
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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 familiar with the cooking method to produce tofu in such…
Eric
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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 stir the soy milk while boiling it, the soy milk…
John Liu
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