RE: Newby tofu questions

[Guest guest]

Catherine,

maybe this will help.

I have a soy milk maker

now a small cup of dried soybeans makes about 1-1/2 litres of soy milk

the water is heated to 80C for about 15 minutes while the beans are pulverized to a paste

the Soy whey is carried off by the water

I repeated the process twice for each batch of soy drink

I need 2 batches of this to make one block of tofu (too much hassle but very tasty)

where I remove the water from the whey and add a solidifier and

squeeze the soy curds through a cheese clothe

this determines if it is hard tofu or soft

 

also you can use other things to sweeten tofu or to make it thicker etc etc..

 

so my guess is that when they make tofu each individual has a different style or method of making it

or maybe extra ingredient

 

the best thing you can do is get organic hard tofu.

it must be kept sealed or once opened in a tub of plain water.

 

also when cooked like someone else has said tofu is great at absorbing flavours so be creative

I cut into square and grill on a char griller serve with Tahini and steamed Veggies

all the best

and hope that helps you understand tofu

Craig

 

Catherine Turner [catherineturner2000]Monday, August 02, 2004 11:18 PMVegan_Chat Newby tofu quesstionsHi,Not vegan but vegetarian moving towards veganism, and wondered if anyone cancomment on my experiences with tofu.I've eaten tofu several times and had very differing experiences with it. Afew years ago a Tai Wanese friend cooked for me and used tofu in a stir fryand it was absolutely gorgeous.Another time I had a stir fry with tofu in a cafe and the tofu was horrible,limp and soft with no flavour. The tofu my friend cooked was firm and sortof chewy with a lovely flavour - I know there's firm tofu and soft tofu, butwhat else would make such a big difference? It wasn't as if I liked thesecond one but not as much - I really disliked it.Another time I bought something made of tofu from Holland And Barett - Ican't remember what it was but I didn't like that at all, again soft andlimp with no flavour.And today I've eaten a tofu and chilli burger, again bought from Holland andBarett (but I don't know which company makes it unfortunately) - and I lovedit. But it seemed to have quite a different texture to all the other timesI've eaten tofu - it was quite crumbly, and had a texture I associate morewith soya mince rather than tofu.Anyway I just wondered if anyone can shed any light and explain why the tofutasted so different all these times. Also just any info on tofu and maybesome favourite recipes? Because I guess I do like tofu, but not really surehow to cook it since I've had such diverse experiences.Thanks,CatherineTo send an email to -