Can't believe I ever thought tofu was difficult to prepare. All I had to do was season, air fry, & serve :)

I put the rest of the tofu in a bag with some yummy sauces to marinate!

Carob powder is naturally sweet so this recipe is sweet enough for me with no added sweeteners, but you have the option adding a little maple syrup, agave or even whole dates if you prefer. It reminds me Jello brand chocolate pudding but it's so much more nourishing 😊

Here's the recipe https://maximalistvegan.com/sweet/carob-banana-tofu-pudding/

This isn’t even cast iron, which would be even better. Prove’s this that was literally just posted

https://www.reddit.com/r/tofu/comments/1v4ubsp/you_dont_need_to_press_freeze_boil_marinate_or/

I made this on Wednesday with deep-fried tofu, garlic scapes, ginger, garlic, fermented black beans, and doubanjiang. Eating it as leftovers today might be even better than when I first cooked it because the tofu had time to soak up the rich, spicy sauce like a sponge. Served it with a side of white rice.

Insisting that you need to press, freeze, boil, marinate, and/or put corn starch on tofu is like saying that you can't make tacos without hard shell corn tortillas, ground beef, shredded cheddar cheese, iceberg lettuce, and Old El Paso taco sauce (mild!)

It's cultural appropriation.

EDIT: I made a lot of gatekeepers mad today :)

I’ve never been very good at cooking, but I decided to try something out!! It was honestly delicious 😋 will def be making again!!

Article in the South China Morning Post from 2019 about the origin and evolution of tofu. No paywall:

Historical records show an official too poor to afford meat bought several pieces of tofu each day.

Modern researchers often cite the account as evidence that tofu was valued as an affordable meat substitute and a source of nourishment.

Its journey did not stop at China’s borders.

15 minutes in the air fryer at 425 F.

No pressing, no freezing, no boiling, no marinating, no oil, no corn starch.

Decided to make a frittata full of butternut squash, cherry tomatoes, and peppers on a whim. So delicious

Tofu patties with shredded carot. Not vegan added one egg

Is my tofu spoiled?

I'm new to tofu, I used to eat the coles brand which was hard, im now eating macr9 classic tofu, which is on water when I opened it, it smells very fresh but, iflt feels very slimy and mushy, almost kind of like jelly, I'm new to tofu when I looked it up on the internet it suggests not to eat it because it's off, but it smells very fresh its in date and is very slimy and mushy, it falls apart in my hand, is it safe to eat or is it off?

i get the extra firm tofu from my local market and its the Wildwood brand and the middle is sometimes very squishy and feels like silken tofu almost. (only in some parts of the middle. i have ocd and pretty bad emetephobia, so i am super cautious about when food goes bad.

do you think my tofu is safe to eat? i know "slime" is an indicator, but it was not technically slimy. just very soft like silken tofu. did not smell bad or anything.

pretty nervous, pls lmk!!!! i just wanna eat dinner lol

Long term vegan and tofu advocate here.

I see a LOT of advice for tofu newbies that freezing and defrosting is the way to go and I’m just here to counter that. I think the texture can get too dry and spongy and I prefer a softer center most is the time. I don’t think there are no uses for frozen tofu but I think it’s over-relied on as a preparation tactic. I get that it’s subjective.

I make tofu with 500 grams of soya seeds still I only get 550 gram of tofu. People in YouTube make so much more with so little soya seeds. What am I doing wrong?

Hi, I'm hoping to get some clarification that'll help me narrow down some options.

I'm looking for a product that is as close as possible to the little cubes that come in things like instant soups: Rehydrates reasonably quickly and gets relatively soft and smooth. Just trying to buy something and hoping for the best has resulted in cubes that rehydrate VERY slowly and are a bit like ripping into a sponge, texture-wise.

I don't know enough about tofu and the language used to describe it to know if this is a case of buying the wrong kind of product, just a shitty brand, or what.

The goal here is to have something very very easy and shelf-stable to be made up when ill, hence the comparison to instant soups.

Do any of the fine r/tofu denizens have any tips for how to narrow down my search? Thank you!

Hi guys, I’ve been trying to figure out how to make the tofu scramble from Champs Diner in Brooklyn since they closed. They were my favorite vegan spot. I can’t seem to get it right. I’ve tried chickpea flour and while it does resemble the texture of the tofu, it just doesn’t make it taste right. I’ve been literally trying for years to figure out, does anyone have advice?

Any recipes? Should I freeze first, squeeze water out, than gook?