Types of Tofu

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Types of tofu

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Master the art of cooking tofu with these easy, step-by-step tips that guarantee a perfectly crispy and flavorful result every time. Whether you're new to tofu or looking to improve your technique, this guide will help you achieve delicious, restaurant-quality dishes with minimal effort. Say goodbye to bland tofu and hello to a versatile protein that fits any meal.

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TYPE OF TOFU You can use any water-packed tofu that is firm enough to hold up to a boil I don't recommend silken tofu as the structure doesn't allow flavor to infuse in the same way, plus it will be too delicate to hold up to boiling. AMOUNT OF TOFU I used two 500g blocks of organic firm tofu in this video. However, you can make as much or as little as you like. GENTLE SIMMER vs ROLLING BOIL The more rapid the boil, the greater chance of your tofu breaking down. However, a more rapid boil infuses the flavor faster! For softer tofu, you may need a more gentle simmer. And on the other hand, a firmer tofu can withstand a more violent boil FLAVORS I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning. by @marystestkitchen

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Since so many of you requested this, we’re back with another season of Tofu Time! We’ll be covering the different types of tofu available at most grocery stores and how to cook with them. To kick off this season, I thought it’d be a good time to show you how tofu is made from scratch. 🤓 Why make it at home? Yes, making tofu is a lot of work. It is, however, a satisfying and rewarding experience. It is also a lot tastier than store-bought tofu. Even if you don’t attempt to make it yourself, I hope you at least learn from this video how it’s made! 👩🏻‍🍳Steps to make tofu: 1. Soak the soybeans overnight 2. Make the soy milk 3. Cook the soy milk 4. Create the soy curds 5. Press tofu into a block 6. Enjoy! 📝 website at www.tifflovestofu.com by @tifflovestofu

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GOCHUJANG TOFU FRIES WITH SPICY AIOLI🥵 Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by turning them into ‘FRIES’! It’s a fun way to eat them and when tossed in an addictive gochujang sauce, the flavours are elevated😘 We also serve them with a high protein gochujang aioli for the perfect dipper! You can also find the full recipe on @browngirlvegan_ or the link bellow⬇️ #vegan

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Type 'Recipes' in comments and I'll send you a FREE list of healthy recipes! Credit: https://www.instagram.com/thefeedfeed.vegan INGREDIENTS: Tofu marinade 300g firm tofu (pressed and cut into cubes) 1 tsp salt 1 tbsp garlic powder or paste Flour mix: 1 cup plain flour 1/2 cup corn flour 1/2 tsp salt 2 tsp chilli powder 1 tsp black pepper 1 tsp Italian herbs 1 tbsp garlic powder 1/2 tsp onion granules To make the wet batter: Divide the flour mix into two halves and mix one half with 125ml of water to form a wet batter. Oil for frying (vegetable or sunflower) For the sauce: 3 tbs vegan butter 5/6 garlic (minced) 1/4 cup soy sauce 2 tbsp maple syrup or agave syrup 2 tbsp sriracha (optional)

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Do you like Tofu?

I made a very grave error the first time I tried cooking with tofu and it ruined my dish!

Thats why I’m bringing you a new series called “Tofu Talks” where I’ll share helpful information about my favourite plant based protein, tofu so you can avoid the mistakes I made!

First up: what is tofu

A look at what tofu is made of and the different types of tofu you can cook with.

If you have any other tofu questions, leave me a comment and I’ll get you an answer :)

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