(CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.

You'll then do the same hot-to-cold water swap, press, and then repeat for three more rounds of water and press. Regular tofu ...

To press or not to press, that is the question — at least where tofu is concerned. Tofu not only has a naturally high water ...

MAEBASHI, Gunma Prefecture--What to do with “okara,” or soy pulp, a by-product of tofu production, has long vexed tofu makers. Until now, a large percentage of the pulp was discarded as waste ...

If bubbles do form, fold a piece of kitchen paper into ... Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help ...

In the 1940s, Cheng's grandparents set up shop and used woks to prepare tofu for the neighbouring restaurants. "One of the most memorable things that we volunteered to do was deliver tofu in a ...