6 comments on “How to Make Tofu That Doesn’t Suck Part 0

  1. Your timing is amazing. I was just thinking of trying some tofu in the stew I’m making next week. I’d bought some before, but chickened out as soon as I touched it. 😀

    I’ve been wondering- the really soft tofu? Could that be blended up in soup instead of heavy whipping cream? I’m thinking the texture would be similar.

  2. Silken tofu might work, but it is not going to have the same flavor.

    Also, the lechtin from the soy is a thickener, but in my experience, it is not as good of a thickener as cream.

    Texture wise, you’d be right aon. Just use less.

  3. Pingback: Blog Well Done » How to Make Tofu That Doesn’t Suck Part 1

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  6. Pingback: Blog Well Done » Blog Archive » #MeatlessMonday Red Wine Braised Tofu and Seitan

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