Freezing firm tofu also gives it an appetizing spongy texture, which is even further enhanced by freezing your tofu twice. Silken tofu is a star in traditional Japanese recipes. It's served cold ...

And while tofu sticks may look shiny and more like industrial products when packaged and dried, paired with chunks of pork ...

In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or ...

A breakfast tofu scramble, tofu and mushroom rice bowls for lunch or a quick tomato and ginger braised tofu for dinner – this ...

Depending on exactly how it is made and subsequently processed (including pasteurising and packaging), the tofu will either be categorised as ‘silken’ or ‘firm’. If it is ‘firm’, it ...

For individual servings, use 3 or 4-ounce ramekins. There is no need to oil the mold for silken tofu. Get a pot of water boiling for steaming. Stir together the gypsum and water to dissolve.

and extra-firm. With very few ingredients, you can follow a step-by-step guide to making tofu at home for the freshest product possible. To create silken tofu, the soy milk's curds are not ...