That’s right: buy your favorite tofu, take it home and slice it, put it in the freezer, thaw, and squeeze out any remaining liquid before using. This will result in a “sturdier, chewier, more flavorful” tofu that absorbs sauce even easier than its right-out-of-the-package cousin. Is it better to pressRead More →
History. Tofu-making was first recorded during the Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794). Did ancient China have tofu? The History OfRead More →
If you oversoak the beans they seem to lose their coagulating power. Don’t under or overcook the ground up soy bean mixture. Bring it up to a boil then simmer for 15 to 20 minutes. When adding the coagulant, make sure the soy milk is at the right temperature –Read More →