It’s great for vegetarians as a meat- or seafood-substitute (although they should make sure their diet includes fat, which is essential for health). Consumption of tofu is believed (but not ...

When I became a vegetarian and wanted to cook tofu, my dad (a seasoned tofu pro) gave me this advice – forget trying to make it taste exactly like meat. Besides the texture, the gripe most ...

At the opposite end of the spectrum, extra-firm block tofu has been pressed to extract the maximum amount of whey possible. The result is tofu that holds its shape and stands up to high heat cooking ...

If you think you don't like tofu, you probably haven't had good tofu. The millennia-old protein form is enjoying extra time in the spotlight thanks to increasing interest in a plant-based diet ...

Jason: Welcome to Ota Tofu. I get here at 2:30 in the morning, Monday through Saturday, to make tofu and start the day. Narrator: The night before, workers pull out giant bags of soybeans sourced ...

many ways to make it delicious. Don’t think of tofu as just a ‘meat substitute’; it’s a canvas for flavour that can be transformed into a variety of delicious dishes. It's incredibly ...

it’s very nutrient-dense. The nutrient content of tofu varies depending on the type of coagulant used to make it. For instance, nigari-set tofu contains slightly more fat but less protein ...

It's served cold as hiyayakko ... Chinese cooks use silken tofu in egg drop soup as a thickener -- and in mapo tofu made with ground pork and Sichuan peppers. Soft tofu takes center stage in ...

Beyond its impressive nutritional profile ... of coagulated proteins and fats develops on the surface. Unlike tofu, which is made by coagulating and pressing soy milk to form blocks.

It's also available ready-flavoured - smoked ... of kitchen towel to remove any excess moisture. Softer tofu can be used to make salad dressings, dips and pâtés, puddings, pie fillings, etc.