How to cook with tofu Tofu's wide array of textures allows for a wide range of uses: Soft or silken tofu is ideal for soups and salads, while firmer tofu is best for frying, as it holds together ...

How to freeze, thaw and press tofu If the texture of tofu weirds you out, try freezing and pressing your tofu. Freezing changes the texture completely. Because it’s mostly water, the protein ...

This vegan creamy Tuscan tofu meal prep features crispy tofu coated in cornstarch, served with a rich sauce made of cherry ...

You could pat tofu with a lint-free kitchen towel or paper towel before you start cooking (see No. 2), but even better to press some of that excess water out using a heavy weight.

While it’s true that you can use tofu to turn meaty recipes into vegetarian ones, that’s not the only way to embrace this versatile ingredient, said Trang, whose cookbook includes an efficient ...

Many tofu experts like Ms. Trang and Andrea Nguyen, who wrote the cookbook “Asian Tofu” (2012) and this primer on tofu, believe in celebrating the product for what it is.

Step 2: Press the tofu. Firm or extra firm tofu already have less liquid than their soft or silken counterparts. But you’ll up the crisp factor by pressing out even more of the moisture. This ...

According to documentation of a letter Benjamin Franklin wrote in 1770, he described it as “cheese” from China, and thus it made its way west and, by the 1950s, into American markets. Though ...

Although tofu is an ancient food, it didn’t become mainstream in North America until the 1970s. Tofu is made by adding a salt coagulant such as nigari or calcium sulfate to soymilk.

According to a YouGov poll, tofu is the fourth most-hated food in the country – after anchovies, liver, and sardines.

But before you get to cooking, due to tofu’s high water content, try to remove as much excess liquid as possible to avoid diluting flavors, optimize absorption and, most importantly, to avoid ...