Inventive plant-based cooks have been using firm silken tofu, along with kala namak (aka Indian black salt or Himalayan black salt) to make a plant-based alternative to scrambled eggs for years.

extra-firm tofu. How to cook it: For this reason, it’s great for cubing and serving in soups (such as miso soup) or tossing into sauces: places where you want something that will hold its shape ...

firm, bursting-with-flavor tofu -- which is how tofu should taste. Baking is an easy way to achieve restaurant-worthy tofu, minus all the oil needed for frying it up. To make baked tofu ...

You can press tofu at home using a tofu press or by improvising with heavy books wrapped in a clean cloth. One of the ...

1. Spread tofu slices on a paper-towel lined baking sheet, and let the tofu drain for 20 minutes, then gently press with dry ...

We lean almost exclusively on firm or extra-firm tofu, wrongly assuming that the only use for soft or silken is to blend it into dressings and sauces and creamy desserts. I and others have written ...

To make bean curd ... jelly-ish texture. This is tofu that’s been compressed so that it is very firm, with little moisture and a dense, meaty texture. Sometimes, it’s been simmered in five ...

A breakfast tofu scramble, tofu and mushroom rice bowls for lunch or a quick tomato and ginger braised tofu for dinner – this ...

Jason: Welcome to Ota Tofu. I get here at 2:30 in the morning, Monday through Saturday, to make tofu and start the day. Narrator: The night before, workers pull out giant bags of soybeans sourced ...

Mapo tofu is one of the most well-known dishes from ... Goldthread series “A Basic Chinese Dish'' that teaches you how to cook classic, simple dishes from China that are so easy to make, they ...