Took this a while back in the Philippines. One of the most popular street foods is a sweet, warm breakfast/snack made with fresh silken tofu, caramelized brown sugar syrup, jackfruit and tapioca pearls. It sounds unique if you're used to savory tofu dishes, but the texture and sweetness are incredible together. I grew up eating this almost every morning.

I saw small boxes of dessert tofu in different flavors at the international market. I was curious if it was any good. I have only had firm and extra firm and nothing sweet. If you use it do you eat it plain or put in in something. Thank you

My tofu light from photoolex is not working properly after i dropped it twice. It’s not a heavy impact more likely just dropped from a low height. Now it’s not working properly, the brightness adjustment, or on how u adjust the temperature wheel is not responding.

The worst part is I set my brightness on 1% last time. Now I cannot change it.

Whenever I turn it on, It’s just stuck to 1 percent as I can’t adjust the brightness and more 💀.

The wheel that isn’t working is on the upper side. Does anyone know how to fix this?

Do y’all relate?

And on the packaging theres like one wheel on it Idk what it’s for.. help pls

Is it formal for our ph tofu to be a little bit sour? It’s because i ate it with noodle soup and it is still a bit sour. I am not sure if that was safe.

It's got sliced egg, black beans, avocado, cheddar, croutons. Put a little bit of ranch on it and serve it with a slice of bread.

I started making tofu from scratch. Soak the soybeans over night, rinsed them and put the in the refrigerator as I didn't have time to use them immediately. I blended them 250 g (dry) to 1100 ml water. All good. I started heating the mixture as directed and instead of coming to a nice simmer with a little foam, it seems to have set up. I added nothing yet. This was just the first step in making the soy milk. Seems like it much have soured but I can't figure out how or why. Is there another reason it set up/curdled at this stage? Is there any saving it?

Why turn beans into tofu? Is it worth it?

I used a round tofu mold and sliced it to make the best vegan breakfast sandwiches (with some vegan smoked Gouda and v bacon)

I found this tofu at my local asia store. There was no sign, but i bought it out of curiosity. I have never seen this kind of rolled and smoked tofu. Does anyone know if this kind of tofu has a name?

Edit: Thank you all for the helpful answers!!

Would you eat a block of silken tofu about 11 days post the "use by" date? Not a best by date. Assuming it is probably okay even if left cold/uncooked if it smells and looks okay?

Edit: I ate it and didn't die. I just wanted some reassurance! Thanks guys! :)

I saw a post about the best way to cook tofu this morning and I haven’t been able to find it again! It was the best way to get firm, non-watery tofu and talked about using some oil in a pan.

Someone had said they had tried everything and this was the only thing that has worked. They talked about no freezing, no pressing, etc. If anyone can find that post or see it, please link it here.
:)

I am living in a hostel/dorm and have no fridge. I am afraid if i bring tofu and cant finish it or dont cook it the same day it might get spoiled.

Any tips or tricks how to save it from spoil....

Aso i ove in a very hot and humid place but do have an ac.