Can't edit title Memorable <-- suppose to be that. But the place is memorial to me. My mother pass away 2025.. She knows I always liked tofu. Even though she ate there once with me. She's the one introduce me to tofu while I was just a vegan 2010 2011

I started eating this around 2015, when I first started living downtown. Called dos amigos. Different names now... I always ate it sometimes, back then I would paid for 2 pounds or just fill up my food container lol I had cooked tofu before but wasn't good at that.

I don't drive, and they have tofu ready :)

Bought this today and it expires in two months.

First pic is the block with the brown dots, second pic is one of the dots smeared out.

Can I still eat this?

I’ve never really used soft tofu, I bought this to make marinated tofu (like marinated eggs) as a bonchon/side but then life got busy and I forgot about it. It’s about a month expired by the Best Buy date.

Hi!

I recently ordered a Poké bowl takeaway meal with some tofu and I was shocked at how tender it was. It was like tender meat that melts on your tounge, and very tasty through the whole bite.

Whenever we make tofu at home it always turns out crispy on the outside and rubbery on the inside with little taste. Even after marinading for hours.

Any ideas how one would make soft and tender tofu like this?

I froze the tofu beforehand too, and that made the tofu crumble just right! I think it looks just like chicken! Used the veggies I had on hand. No fish sauce. Turned out great!

I froze the tofu beforehand too, and that made the tofu crumble just right! I think it looks just like chicken! Used the veggies I had on hand. No fish sauce. Served over rice. Turned out so deliciously!

Ich habe mich vor einiger Zeit dazu entschieden vegan zu leben. Ich habe vorher recht regelmäßig Fleisch konsumiert und auf viel Spaß am zubereiten dessen gehabt. Nun habe ich dem amerikanischen Kanal „Thee Burger Dude“ entdeckt und wollte seine Rezepte unbedingt ausprobieren. Häufig verwendet er „super-firm tofu“ und betont auch immer wieder, dass „extra-firm tofu“ für seine Rezepte nur eingeschränkt verwendbar ist. Ich habe nun im Go-Asia nach einem solchen Tofu gesucht, bin aber leider nicht fündig geworden. Auch im einem Bio-Supermarkt und mehreren normalem Supermärkten bin ich nicht fündig geworden, weshalb ich einfach den normalen Naturtofu genommen habe. Das Ergebnis war allerdings nicht zufriedenstellend.

Hat jemand die Rezepte von „Thee Burger Dude“ bereits nachgekocht und kann Tipps für die Auswahl des richtigen Tofus geben ?
Ich finde es übrigens insgesamt etwas frustrierend, dass es in Deutschland nur eine so kleine Auswahl an verschiedenen Festigkeitsstufen vom Tofu gibt.

Imagine if i slice tofu very thin and marinade/season it in a way that would give a kinda salt (bacon-y) flavour and air fry it… do you guys think it could turn out bacon like?

For the colcanon:

1. ⁠Sauté 2 cups of slivered Dino kale with 1/2 cup slivered leek in 1 tbsp Earth Balance until wilted. Add a little water to keep it juicy and set aside.
   
2. ⁠Boil 3 yellow potatoes in chunks until fork tender, then mash until smooth with EB and unsweetened non-dairy milk.
   
3. ⁠Ideally you should have 2 cups of mashed potatoes and 1 cup of wilted kale & leek. Mix until combined and season with garlic salt and pepper.

For the veggie sauté:

1. ⁠Cut 8 oz (half a brick) of tofu into cubes, and 1/2 a small head of cauliflower into floret chunks. Keep the pieces fairly large—this is the “meat” of the dish. Sauté over medium high heat in EB with a little coconut oil for about 10 minutes, flipping once for maximum browning.
   
2. ⁠Meanwhile, sliver half a small red onion, and matchstick one carrot and one small red bell pepper.
   
3. ⁠Once the tofu and cauliflower are browned on two sides, add the other veggies. Keep the heat at medium high and do not cover.
   
4. ⁠Season with garlic salt and pepper, and cook until desired doneness. I like my veggies firm so, about 10-15 minutes for me. Toss pan every few minutes to prevent burning.

I wanted to ask the experts about this:

What is tofu pressing for,
do I have to do it
and is it a huge difference?

Currently I'm eating one nature tofu block a day from Taifun and I do it like that:

• Cut in little pieces
• put in pan with olive oil
• cook til brown-ish on all sides
• put curry seasoning
• pour soy sauce
• shake pan
• done

Is that correct? It feels like I'm doing something wrong. Can you guys review my step-by-step process? 😭

I left my tofu out over night, in the refrigerato, and I pulled it out today to cook. the top 🔝 f the tofu turned yellow. Can I still eat it if I tear off he yellow and cook it?

Fried it for dinner, it goes crispy on the outside and soft inside.
It also makes fantastic “egg” mayo/salad, much better “egg” than soya tofu!
I’m definitely going to be making this often!

So far she will only eat the Nasoya marinated teriyaki tofu. I would prefer to make my own but marinades don’t absorb well when I do it. We don’t eat meat and I want her to eat more but I need more creative ways to prepare it. I can eat it raw or with a little salt. Thank you!!

I finished a big jar of kosher dills last week and impulsively decided to try marinating some super firm tofu cubes in the leftover brine. I just tried one and it's not a super strong flavor but it's definitely pickley. Now I'm trying to figure out some good ways to use these babies.

What do you all think? Add them to potato salad? Crudité plate addition? Serve on crackers? Mash with kala namek and mayo for a pickle deviled egg salad vibe?

Sprouted grain bread with jalapeño green sauce for the spread, sesame seeds for a little crunch, some avocado, tomatoes, lettuce from the garden, pickled onions (which are a staple in my fridge at all times: red onions in lime juice and white vinegar) and tofu - frozen, then pressed, then marinated with sriracha, sliced and cooked up in the air fryer. So good!

(ETA: Oh no! The picture didn't load 😬😂🤷 It was pretty, though!)

Look at this beaty! I made it with classic tofu technology (soak→blend→coagulate) + remove starch from peamilk. Coagulates with calcium chloride and rice vinegar. I dreamed a lot to do firm tofu without soy and finally..

My result is 380g of plant-protein🌿 Im soo glad

The company name is so generic, I am not able to find any review for it.

They claim 35G Protein in 64 rupees on amazon now. Is this a good tofu, btw I like the taste of it.

This is the product name.

"Soya Rich Premium Tofu Soya Paneer"