Tofu Week

Hiya-yakko (Chilled Tofu) and Okara Crumble

I’m in two places at once today! Go see my Friday Favorites post over at Steamy Kitchen. Jaden, the author of Steamy Kitchen and soon to be released cookbook, The Steamy Kitchen Cookbook, is crazy enough to have recently taken me on as an intern! === “Simplicity is the ultimate sophistication.” — Leonardo da Vinci […]

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Quick and Easy One Hour Tofu

Quick and Easy One Hour Tofu -4 cups soy milk -Coagulant–choose one of the following: 1) 1 tsp. liquid nigari or 2) 1 1/4 tsp. granular or powdered nigari or 3) 1 tsp. Epsom salts (magnesium sulfate) or 4) 2 Tbsp. lemon juice (freshly squeezed) or 5) 2 Tbsp. apple cider vinegar 1. Measure coagulant […]

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How to make tofu—no fancy equipment required.

In the U.S., tofu tends to be viewed as a health food. Living in Japan really changed my views on tofu, as it is a staple food item there. When you go into a supermarket in Japan, there’s an entire tofu section (like the cheese section in our American supermarkets), filled with different varieties and […]

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Tofu Week–A Tofu Primer

“Traditionally in the U.S., tofu was eaten by vegetarians as a protein substitute for meat. It was generally served plain, in large chunks completely devoid of flavor.” — Brita Housez The humble little soybean is one of the powerhouses of Asian cuisine.Immature beans can be boiled whole in their green pods and served with coarse […]

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