I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it
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.
Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have e
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
I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving pro
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 n
I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and ser
For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure: cut tofu into pieces co
I've never cooked tofu before and I appreciate that using a store-bought jar of curry sauce and expecting it to work nicely may be a little optimistic. However
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 t
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 t
I have been using extra firm tofu to make meals, recently. When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of
I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I
I froze some tofu in order to get extra water out of it before marinating and cooking. I'd kind of like to get a start on the marinating process, but it's takin
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
Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
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 mil
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
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 onl
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 referrin