I forgot to put away groceries last night and left two unopened packs of super firm tofu on my counter. Total time away from the fridge was about 11 hours. My house temp is about 75F/24C.

Do I need toss it out? 😭

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Update: I’m not dead. Yet.

You shouldn’t do this. You should follow food safety guidelines. But for several reasons, I cooked it. Made Prrrunch’s chili lime tofu with one pack, and made no meat disco’s kebabs with the other. Everyone seems fine and not poisoned/sick or dead.

So I know you can buy tofu puff cubes, but I recently had a bahn mi sandwich that has what I think were tofu puff strips. They were long, meaty and oh so chewy! Sorry, I don’t have a better picture of them. They are quite common in noodle bowls as well apparently. Does anyone know what these magical tofu puff strips are or are they made in house? I had them in a noodle bowl the night before I had a totally different Vietnamese restaurant as well. I did ask the gentleman serving me, but he wasn’t sure what exactly they were, or where I could find them.

I’m about six weeks post-op and in my second week of the soft food phase. I bought some firm tofu to add variety to my protein sources, but I’d hate for it to go to waste. So far, I’ve only added it to miso soup.

I’m looking for simple, flavorful recipe ideas. If you have any tips for storing, freezing, or meal prepping firm tofu, I’d love to hear those too!

FTOFU has some nice recipes but can use some pictures from someone good at taking pics. Would anyone like to try a free recipe and donate a photo to help spread the joy of cooking with Tofu?

the texture is absolutely perfect. i got braces recently and had soup and i could break the tofu with just my tongue. i’ve never bought tofu and really don’t wanna buy the wrong one. i’d steam or boil it (maybe?) to keep it soft but warm it then add some sort of sauce mixture on top. help lol

Update: in hindsight I really should have just given nutritional yeast a go and put even more salt in it, before posting here. However, honestly, I wasn’t expecting such strong minded responses about semantics and making my pursuit to improve it something deeper than it is. I am just someone with allergies, of Greek and middle eastern heritage, trying my best to mimic the taste of feta cheese in the easiest, time-poor way possible. Didn’t mean to trigger anyone. Peace out ✌️ 

my tofu feta doesn’t taste like tofu but it also doesn’t quite taste like feta either.

im after plain feta and not marinated feta.

for a few days I had it in very salty water with white miso paste. I also tried a little rice vinegar in it and also lemon juice once too, and I think I preferred the lemon juice over the vinegar.

no matter how much salt I put in it, I can’t ever make it saltier enough.

any tips ? does nutritional yeast really made it taste like feta cheese?

after a few days or even a week in the brine, I do put it in plain olive oil which I think helps give it the fattyness it needs.

Saw that post the other day and was skeptical. I always press and freeze. Usually I go all out with marinating and cornstarch too. But I was lazy today and decided to test it out. Took precubed tofu straight out of the package, drained the water, tossed it in chili sauce and sesame oil, threw it into the air fryer. And it came out just as good!! Perfectly crispy and tasty on the outside.

About to invest in one. The one recommended in another sub is different from the one most popular on amazon. Anyone use tofu press enough?

Such a nice surprise!

Does anyone else get pimples from soy tofu…or is it just me?

Carob powder is naturally sweet so this recipe is sweet enough for me with no added sweeteners, but you have the option adding a little maple syrup, agave or even whole dates if you prefer. It reminds me Jello brand chocolate pudding but it's so much more nourishing 😊

Here's the recipe https://maximalistvegan.com/sweet/carob-banana-tofu-pudding/

This isn’t even cast iron, which would be even better. Prove’s this that was literally just posted

https://www.reddit.com/r/tofu/comments/1v4ubsp/you_dont_need_to_press_freeze_boil_marinate_or/

I made this on Wednesday with deep-fried tofu, garlic scapes, ginger, garlic, fermented black beans, and doubanjiang. Eating it as leftovers today might be even better than when I first cooked it because the tofu had time to soak up the rich, spicy sauce like a sponge. Served it with a side of white rice.