egg tofu is a safe alternative for those who have a soy allergy and need to avoid tofu in any form. Apart from that, they do have a remarkably similar texture and very subtle differences in taste.

Tofu isn't the bland vehicle for other flavors that you think it is. It's highly versatile and learning how to cook it is an ...

Carefully lay the tofu in a stepped circle around the ... Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Resist the temptation to open the ...

Making tofu at home is a rewarding process that results in fresh, creamy tofu perfect for any dish. With just soybeans, water ...

Artisinal producers insist on water from mountain streams, organic, non-GMO soy beans, and a precise ... t nearly as strong as the scent, though. Egg tofu is often sold in supermarkets alongside ...

Freezing your block of tofu before frying or baking will only add to the culinary wonders of tofu! Read more: Delicious Ways ...

Tofu, made from coagulated soy milk, is almost like a block of cheese ... deliciously deep-fried in Japanese aburaage, or even scrambled like eggs. Flavorless tofu takes on whatever flavors are in the ...

Tofu, or bean curd, is the product of curdling soy milk and forming the curds into blocks, like cheese. The food originated in China and quickly became popular throughout several countries in Asia.

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 ...