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 wi
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
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 a
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
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 foo
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 somet
Is it necessary to cook soaked dried soy beans before fermenting them?