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Hindi man Lang kinilig Si Mommy D 😩😂

Ty💕

Hi, No have huge difference on taste and texture. infact I prefer made of soybeans for silken tofu

⁠@@easybakekakanin Hi, okay, thanks for your reply! Have you made this tofu without filtering out the pulp with a cheese cloth? And if so, how do they taste in comparison with what you make here? (You can still make it that way, if you haven’t tried, but the texture from what I have seen becomes completely different, more like that of a hard cheese.)

Boil 1 cup water with 1/2 tsp. Baking soda in 2min.

😇 Tofu / Bean Curd. Fermented bean curd for silken, soft and firm tofu. Textures may be controlled by choice of coagulant, by draining and/or pressing. Agar: Corn syrup Cornstarch: Agar powder -plant base alternative to milk. Use one tablespoon of cornstarch for every cup of milk you want to thicken. 1) Puréed beans + Water/Soy Milk/2% Milk/ Heavy Cream/Sour Cream + Cornstarch + Salt/Soy sauce bring to full boil stir constantly 2 ) Reduce to medium for 3 minutes simmer 3) Add Flavor, Nutrition, and Sweetners if desired 4) Pour into mold and cool down. Corn slurry also used in vegan cheese, jellies/jams, gummy, pudding, custard, starch free soups, vegan deserts: ice cream, cakes, dumplings, Jello Meat base Gelatin: egg yolks, cream, butter, meat fats 1) Silken Tofu: Tofu (Japan, US); Adds soy milk and precipitated in tight containers so the whey does not drain but is incorporated into the tofu. Once set the block is loosened from the mold into water where it is cut into blocks of the desired size.This is a luxurious tofu since the whey is not pressed it includes more of the hormones, mineral of soybeans 2) Soft Tofu: Dofu, Doufou (China); No Soy Milk added. Most standard form of tofu in the US and Korea - kind of an all purpose tofu. 3) Firm Tofu: Tubu (Korea) Bean curd with soy flour fiber and soy protein isolates. Coagulant, by draining, pressing, cooking for instant desired texture. Dry Tofu holds up better in Deep Fried Tofu, Tofu Veggie Burger, Tofu Noodles, Tofu Pasta, Fermented Tofu the equivalent of aged soft cheese (the other vegan cheese Nut-Butter) Tofu Special Methods: A) Fermented: Blocks of tofu, usually about 1-1/2 inch in the longest dimension, are fermented by a packed in liquid with flavoring ingredients. Process: White Tofu:- Taiwan - Soybean, Salt, Water, Ethyl Alcohol, Calcium Sulfate, Sesame Oil. White Tofu w/Chili/Garlic:- Taiwan - Beancurd, Water, Salt, Chili, Sesame Oil. Red Tofu:- Taiwan - Soybean, Calcium Sulfate, Water, Red Chili Peppers, Yeast, Glutinous Rice, Salt, Red Wine Vinegar Red Tofu - Fake:- China - Water, Soybean, Red Cooking Wine, Salt, Sugar, FD&C Red #40 (E129), Spice (Chili powder/paprika). B) Tofu Chicken - Shanghai Vegetarian [Buddha's Chicken, Thit Ga Chay (Viet)] This product is usually made by rolling up fresh tofu, compressing in a cloth wrapping and steaming. The cloth is then removed. This process makes the roll very firm with a somewhat chicken-like texture. Ingredients: soybean, water, salt. Add chicken bouillon for extra flavor. C) Tofu Chicken - Oval Soy Patty, Vegan. Soy chicken is poured into a thin plastic mold, where it solidifies. Then it is shrink packaged, mold and all, and frozen. Ingredients: Water, textured soybean isolate, textured soybean protein, soy beancurd skin, soybeean oil, soy sauce, sea salt, sugar cane juice, spices (mushroom extract, black pepper). D) Tofu Duck - Buddha's Duck. This product is usually made by rolling up fresh tofu, compressing in a cloth wrapping and steaming. The cloth is then removed. This process makes the roll very firm with a somewhat duck-like texture. Ingredients: Soybeans, Salt, Sugar, Soy sauce, Soybean oil. E) Tofu Sausage -This product is usually made by blending tofu all ingrediets then kneading the mixture with the seitan powder, wrap them tightly in aluminum foil and placing the sausages in a pot of water and simmer for about 20 minutes. Ingredients: Seitan powder vital wheat gluten, canola oil, soy sauce, tomatoes paste, black pepper, spices, garlic powder, chili peppers, cumin, smoked paprika, onion powder F) Tofu Turkey - Rolled Tofu with stuffing and gravy inside. Ingredients: water, vital wheat gluten, organic tofu, canola oil, natural vegetarian flavors, shoyu sauce, corn starch, white bean flour, garbanzo bean flour, lemon juice, onion powder, salt, calcium lactate from beets.

Si, vero

Hi👋👋

Salamat dang pag tan aw 😉

Thanks😉

Tnx ya.. From davao pud ni. 💞

Aww mindanao diay mo

Hi, thanks!. I just used tap cold water.. Pls. If you'll have soy beans use that instead, the more texture and taste good. 😉

Thank you will soak in tab water God bless

Dagdag glossy, chewy texture 😊

Hi, hope you success s pag luto nito. feel free drop any feedback, love to hear the outcome 😋Thanks💕

How did it come out?