Massively needed in this household! I buy tofu at a Vietnamese shop, and I never know which ones to pick and use for what. Thanks so much! And I love your crazy hair, thank you for not putting on a whole masquerade for us. ❤️
This has been very informative. Smoked tofu is so good but yes, it's been pricier. Last I saw, it was $3.99 in my local store. I'll have to try the super pressed tofu next time. I didn't realize the texture was similar to the smoked tofu. Thanks!
You're killing me with your killer sense of humour. This was surprising comprehensive. It's not easy finding decent tofu in Canada...we have alot of space to cover. Thank you for doing most of the work. 😉💌✌🏽
The absolute chaos of silken, soft, pressed, chinese, traditional, medium, medium firm, firm ;_; Thankfully they're all delicious! And thank you for sharing all your knowledge!
firm tofu as a replacement for indian paneer dishes is easy, lower in fat and higher in protein. the preparation of the tofu is pan fry it till it's slightly pale yellow/gold tinted, for the lack of a better phrase? it tastes brilliant in indian curries. do give it a try! ❤
yessss here for more fermented tofu recipes please, I make buddhas delight from time to time so I always have a jar of red fermented bean curd in my fridge, but never make anything else with it, would be happy to try out some other recipes.
That’s the first time that I have seen your face. Nice to meet you Mary. I’m Jacqui and started watching you ages ago but not recently!? But, glad to be here again. Really enjoyed the video. Not seen so much info about tofu in the same place before. I should use it more than I do. You have inspired me to try the different kinds. Thank you. 🥰
One of the few things I miss since moving to my motherland in Mexico from the US is tofu!! It’s much harder to find here and so expensive, especially because I’m in a small city. I’ve only found the very regular shelf stable silken tofu or medium firm tofu, for like $6 USD each 😭 came to your channel to learn how to make my own out of different ingredients based on what is cheapest here. I’m no longer vegan but I just love tofu, I can’t completely give it up. I’ll count my blessings that pretty much any other food here, especially produce, is much cheaper and so fresh and locally sourced!
I use tofu noodles to make bacon, and it's incredible. I just marinate them briefly in soy sauce and liquid smoke, then fry them until crispy in lots of oil - then glaze them with some more soy sauce, liquid smoke and maple syrup. It's so crunchy and salty and umami-y. Highly recommend it!
Just tried fermented tofu for the first time today. Would love to see recipes with it. It reminded me very much of Roquefort (a blue cheese I used to like a lot before going vegan). That's so great. I missed that taste a lot. The only difference I can remember is, that the tofu is sweeter and some aftertaste is missing. But it's a really good replacement (not one to one but it fills the gap).
I've been adventuring with tofu a lot lately and I just want to say thank you so much for making this video. I keep coming back to it and learning new things everytime.
Here in Germany, our tofu selection is sorely limited. Most groceries only have very dry super firm vacuum sealed tofu, usually smoked and with questionable flavors added. I'm heading to the Vietnamese super center today to get a better selection. Thanks for your investigation into tofu types and some good info. Also, Chester is the best!
I am once again inspired to try to find the right medium firm tofu for vegan chicken! My kiddo is super picky about texture, so I gotta find one that gets that wildly chicken-like texture. Thank you for this great go-to guide! 😊
Hey Mary! 🌟 Your voice is so lovely and comforting, and your knowledge shines through in every video. Thank you for sharing your expertise with us, you're truly a gem in the TH-cam community! 💖✨
Wow! This information is fantastic Thank you!! I really appreciate all the teaching videos you have created for us. Also, I like your style and humor! ❤
Your channel is up there with the best cooking content that is ever put out! This is so informative and so much more information then I'll ever need! Thank you!
We buy the brand you showed pics of because you couldn’t find. I get it by the case from Amazon. We use soft and firm from this brand. It’s a lovely brand. My daughter is autistic so doesn’t do change well. This one she declared “not beany tasing.” We use it in braised dishes and we use the soft for eating with flavorings/cold, or for miso soups.
nice to meat you! I never was a fan of tofu and cant handle soy well either so it was not a tragedy, even though I found the concept interesting but with your experiments you got me invested and I just bought a tofu press for my own experiments ^^
In addition to differences in firmness, there is also flavour differences in my experience. I made my own tofu for a short time from locally grown soy beans until I tried Fontaine Santé Tofu. This brand of tofu IMO is the very best Tofu available in the Canadian market. Better still, Costco stocks it in a 4 pack :-).
Loved this and it is very helpful. I try to meal prep blocks to build dishes over the week. Some different marinades, sauces or other type things to mix up on prep day would be nice.
I'm just now diving into tofu for a few reasons. My husband's heart health isn't good, the cost of meat is ridiculous, and my kids actually don't seem to like eating most meats. I'm trying to find protein alternatives for my whole family at this point. So this is a great video for first time tofu eaters to learn from ❤
Love this tofu guide! Very informative! p.s. Have made your miso marinated tofu a couple of times now…so good! How about tofu shirataki noodles? I didn’t like the House Foods brand ones, but love the Kibun Foods brand “Healthy Noodle” one from Costco. Marketed as “keto friendly”, so you might be interested.
Yay! I'm glad you like it - this video AND the miso tofu :-D I don't know if I'd had tofu shirataki noodles...just shirataki noodles! Thanks for the suggestion. I will check it out :-)
Thanks so much for this guide! I’ve bought fermented tofu, but wasn’t sure how to use it in the past so this helps a lot. I really love your channel!! ❤️
You're most welcome! Recently, I made a pasta dish and used the fermented tofu as the main flavour of the sauce and it was really good! I am now thinking of it as an alternative to a bouillon cube!
i really appreciated this, Mary, though half the tofus (tofi?) I cannot get here, even in Asian stores, for some reason. I can't remember the last time I saw smoked tofu, for example, but it's been years. A new H Mart opened recently in the burbs here, so I'll pop in the next time I'm out that way and have a perusal of their tofu section. Thanks for posting!
this is so helpful! it also helps me understand why my extra firm tofu doesn't look the same as others. where I am (southern us) I've only ever seen the extra firm that comes in liquid, and it seems that's less common in other countries.
Fantastic video and I didn't realize there were that many types of tofu!!!! I plan to start adding silken or soft tofu to my post-workout smoothie to increase the protein. Would you recommend firm tofu in something like vegan fried rice? Thanks again for the Tofu 101 because I now better understand why type to use for the different dishes. Bravo!!!!
For someone the at dislikes the spongy texture of tofu, this video made a bit more sense about the differences. It seems like a lot of trial and error and spending! Loool😂. I am trying to find staple uses for it in my diet. So far, silken/soft is used for oilfree mayo recipe and smoothies. I have not come up with how to make it taste meaty yet, but the freezing method is my next try out using extra firm. I'm based in the UK so anyone with any tips on brands to use for a meat like texture and not that spongy texture, please share your tips. Would be most grateful.
could you make tofu deserts or sweet breakfeast tofu items in one of your episodes? I have a sweet tooth but think this could be a good way to at least have more protein in them.
I am desperate to find “puffed” tofu! LoL. I checked local and no luck. On;one, didn’t look puffed anymore, it looked soggy/wet🤢. Such a great video, so helpful. Thanks 💜👍🏻
Hmmm some puffed tofu looks not crispy because of how it's packaged but it becomes crispy after you pan fry or bake it. So maybe you found it like that. But also, maybe you found the stewing tofu version which isn't puffy but on the outside, it looks like it might be puffed tofu... I know there is a tutorial on youtube on how to make them but ...seems dangerous to me haha
Very informative and well explained Mary 😁 I was hoping that you would also talk about dry tofu sticks and sheets and how to use them in cooking? Sending you love from Melbourne Australia 🖤
@@marystestkitchen thank you for your response...would be awesome if you could do a video on how to use dry tofu sticks and sheets....I have had them at Asian restaurants and they are oh so YUMMY 😁🖤💕
@@marystestkitchen Yes there is! I commented before I finished watching but I love that smoked tofu - I remember when there was a sriracha version and a black pepper one which was so good! I live 2.5 hours away from an Asian grocery store so my options are super limited
I choose organic when possible because I am convinced by the flavour that they are using better quality beans. All tofu I have EVER found at the stores are non-gmo btw. No need to search high and low :-)
I want to try the fish tofu. I love tuna salad but don’t buy tuna. Thanks so much for all the information. I would love to see you make “tofu” tuna salad. It’s got celery, pickles, red peppers, vegan mayo and pretty much any veggies you want. I put jalapeños in mine. 😃❤️
Thanks for the video very helpful! I had no idea there are so many tofu options . I think I have an Asian market close to me I’m gonna have to stop in sometime to check out the tofu options ! If using soft/silken tofu for smoothies or desserts do you need to press it first or do you use it as is?
1.Freeze until solid - might be 3 to 4 hours..it depends on your freezer 2. defrost in fridge - takes about 24 hours 3. Re-freeze 4. defrost in fridge OR under water (about 1 hr) OR in microwave (depends on your microwave)
Because I live in a small village i hours drive from a supermarket or Asian store in Australia, I intend to make my own tofu, one thing I am going to try is adding flavours to the tofu during the milk to curd process process before pressing, Can you offer some advice on this? Ken Australia
Please try to make no coagulant Tofu with half chickpeas and half pumpkin seeds… Oh the Edamame milk (200g to 300/400ml, I believe tastes like chicken if msg is added!!! And sugared remembers condensed milk or custard like taste…
I got lied to by those tetrapacks and thought my tofu was firm when in actuality it's just slightly firmer soft tofu. I shoved it into the freezer and now I'm hoping I don't screw it up even more during cooking.
Mam I am Indian guy and I want to buy super pressed tofu can you give me any online shopping link to buy from overseas because in India we didn't see it.
I'm hesitant to use any soy product, like tofu, that isn't organic because I'm under the impression that all non-organic soy is GMO and I don't want all the pesticides that go along with that. Do you know if this is true? Thank you.
GMO soy is usually fed to livestock and used in highly processed foods. It's actually difficult to find gmo produce and fresh foods. You may occasionally find specialty varieties of certain fruits such as pink pineapple or black spot resistant papaya, golden rice, theres a rare variety of apple. But yeah, it's a lot less easy to stumble on than people are fear mongered to believe, and they aren't usually something to fear in the first place. Organic has to do with how it was grown. It means they use organic fertilizers and pesticides instead of synthetic ones.
@@jelatinosa Thank you. I sure wish the food companies would have the guts and integrity to label GMOs, so we could make our own informed choices. My biggest concern with GMOs is the pesticides they are engineered to withstand (and sometimes require). I will stick with organics as much as I can. Safer for me, the environment and the farm workers.
Also, some GMOs are designed to not require as much pesticides, in regard to insecticides. I'd be more worried about certain regular non gmo crops that do require a ton of pesticides, if your fear is simply based on consuming them directly. Or if you want to fear gmos because it's the trendy thing to do, I would specifically worry about the ones that are designed to tolerate herbicides, such as "roundup ready" crops(gmo soy, corn, canola, sugar beets, all which are mostly found in animal feed and processed foods) and which promote a heavier use of these environmentally harmful products. But again, the problem isn't the gmos themselves, it's the harmful and unethical agricultural practices that should be fought against. Some of the crops with the highest traces of glyphosate are non-gmo crops. Many gmos can actually be more beneficial to health and environment than traditional crops, requiring less pesticide use, less water use, have a higher content of vitamins and antioxidants, easier to transport and can create less waste as they don't blemish as easily which makes them more likely to be sold and eaten rather than discarded, can potentially address nutritional deficiencies in certain populations, or have other desirable traits. Genetic modification of crops can be used for good or evil, not all are equal. Hating on all gmos just because you don't understand them is more harmful than good, and distracts from the actual problems surrounding the production of our food.
For those of us that can't find tien but la, can you make a recipe video?
hehe I can try to figure it out...
Correction,... YES: th-cam.com/video/JxQ96dH8ACQ/w-d-xo.html
So nice to see the person behind the videos! You’re adorable! And I greatly appreciate the tofu breakdown 😊
Thank you!! 😊 I'm so glad you find the video helpful
I agree! I love watching your tofu making videos. I am to start making them ❤
I agree also. A very cute person to match the very cute voice. Thank you Mary. You’re an icon on TH-cam (I hope you take that as a complement ❤)
Massively needed in this household! I buy tofu at a Vietnamese shop, and I never know which ones to pick and use for what. Thanks so much! And I love your crazy hair, thank you for not putting on a whole masquerade for us. ❤️
You are so welcome!
This has been very informative. Smoked tofu is so good but yes, it's been pricier. Last I saw, it was $3.99 in my local store. I'll have to try the super pressed tofu next time. I didn't realize the texture was similar to the smoked tofu. Thanks!
ooo $3.99 is better at least! I'm glad this has been helpful :-)
You're killing me with your killer sense of humour. This was surprising comprehensive. It's not easy finding decent tofu in Canada...we have alot of space to cover. Thank you for doing most of the work. 😉💌✌🏽
Thanks so much! You just have to trek to one of the major cities to a T&T supermarket or something like it ;D
I got all of these in Calgary
The absolute chaos of silken, soft, pressed, chinese, traditional, medium, medium firm, firm ;_; Thankfully they're all delicious! And thank you for sharing all your knowledge!
Total chaos! Thanks for watching :-)
firm tofu as a replacement for indian paneer dishes is easy, lower in fat and higher in protein. the preparation of the tofu is pan fry it till it's slightly pale yellow/gold tinted, for the lack of a better phrase? it tastes brilliant in indian curries. do give it a try! ❤
One of my all time favorite foods, can’t wait for the recipes. Thanks
Hope you enjoy
yessss here for more fermented tofu recipes please, I make buddhas delight from time to time so I always have a jar of red fermented bean curd in my fridge, but never make anything else with it, would be happy to try out some other recipes.
Noted!
That’s the first time that I have seen your face. Nice to meet you Mary. I’m Jacqui and started watching you ages ago but not recently!? But, glad to be here again.
Really enjoyed the video. Not seen so much info about tofu in the same place before. I should use it more than I do. You have inspired me to try the different kinds. Thank you. 🥰
Oh thank you! I'm had you enjoyed it :-) welcome back!
In Italy there isn't that much of variety, but my mom does make homemade tofu that makes me so satisfied 💗
wow lucky you!! I bet mom's homemade tofu taste better than anything else!
One of the few things I miss since moving to my motherland in Mexico from the US is tofu!! It’s much harder to find here and so expensive, especially because I’m in a small city. I’ve only found the very regular shelf stable silken tofu or medium firm tofu, for like $6 USD each 😭 came to your channel to learn how to make my own out of different ingredients based on what is cheapest here. I’m no longer vegan but I just love tofu, I can’t completely give it up. I’ll count my blessings that pretty much any other food here, especially produce, is much cheaper and so fresh and locally sourced!
Now I can match the adorable voice and humor to your nice face. Thank you for all the hard work and education you so graciously gift us.
Silken tofu deep fried is so good 😭 my fav restaurant makes lemongrass tofu with it… delicious
That sounds heavenly!
I use tofu noodles to make bacon, and it's incredible. I just marinate them briefly in soy sauce and liquid smoke, then fry them until crispy in lots of oil - then glaze them with some more soy sauce, liquid smoke and maple syrup. It's so crunchy and salty and umami-y. Highly recommend it!
OMG What???? Trying this ASAP! Thank you for sharing!
Sounds tasty :-)
This is so perfect, the ultimate tofu guide ❤
Wow, thank you!
Just tried fermented tofu for the first time today. Would love to see recipes with it.
It reminded me very much of Roquefort (a blue cheese I used to like a lot before going vegan). That's so great. I missed that taste a lot.
The only difference I can remember is, that the tofu is sweeter and some aftertaste is missing. But it's a really good replacement (not one to one but it fills the gap).
Thanks for sharing your experience! I hadn't made the blue cheese connection before!
I've been adventuring with tofu a lot lately and I just want to say thank you so much for making this video. I keep coming back to it and learning new things everytime.
aw that's so lovely. Thank you!
Your energy is awesooome!
Here in Germany, our tofu selection is sorely limited. Most groceries only have very dry super firm vacuum sealed tofu, usually smoked and with questionable flavors added. I'm heading to the Vietnamese super center today to get a better selection. Thanks for your investigation into tofu types and some good info. Also, Chester is the best!
Extremely helpful! Thank you for the very well explained information! Love you channel!
Happy to help! Thanks so much for the kind comment
I am once again inspired to try to find the right medium firm tofu for vegan chicken! My kiddo is super picky about texture, so I gotta find one that gets that wildly chicken-like texture. Thank you for this great go-to guide! 😊
You can do it! Thanks for watching 😊
Hey Mary! 🌟 Your voice is so lovely and comforting, and your knowledge shines through in every video. Thank you for sharing your expertise with us, you're truly a gem in the TH-cam community! 💖✨
what a sweet comment! Thank you so much
Wow! This information is fantastic Thank you!! I really appreciate all the teaching videos you have created for us. Also, I like your style and humor! ❤
Your channel is up there with the best cooking content that is ever put out! This is so informative and so much more information then I'll ever need!
Thank you!
Thank you🤗
We buy the brand you showed pics of because you couldn’t find. I get it by the case from Amazon. We use soft and firm from this brand. It’s a lovely brand. My daughter is autistic so doesn’t do change well. This one she declared “not beany tasing.” We use it in braised dishes and we use the soft for eating with flavorings/cold, or for miso soups.
I've only ever used the fermented tofu in Liz Mius sticky garlic eggplant dish, excited to see other things to try it with!
MMM now you got me thinking about that sticky garlic eggplant!
nice to meat you! I never was a fan of tofu and cant handle soy well either so it was not a tragedy, even though I found the concept interesting but with your experiments you got me invested and I just bought a tofu press for my own experiments ^^
In addition to differences in firmness, there is also flavour differences in my experience. I made my own tofu for a short time from locally grown soy beans until I tried Fontaine Santé Tofu. This brand of tofu IMO is the very best Tofu available in the Canadian market. Better still, Costco stocks it in a 4 pack :-).
Thanks for sharing. I don't think I've tried that one!
Loved this and it is very helpful. I try to meal prep blocks to build dishes over the week. Some different marinades, sauces or other type things to mix up on prep day would be nice.
That's a great idea!
I'm just now diving into tofu for a few reasons. My husband's heart health isn't good, the cost of meat is ridiculous, and my kids actually don't seem to like eating most meats. I'm trying to find protein alternatives for my whole family at this point. So this is a great video for first time tofu eaters to learn from ❤
Nice to learn about the ones in the jars... never heard of them before... thanks again Mary😋
You are so welcome
Love this tofu guide! Very informative!
p.s. Have made your miso marinated tofu a couple of times now…so good!
How about tofu shirataki noodles? I didn’t like the House Foods brand ones, but love the Kibun Foods brand “Healthy Noodle” one from Costco. Marketed as “keto friendly”, so you might be interested.
Yay! I'm glad you like it - this video AND the miso tofu :-D
I don't know if I'd had tofu shirataki noodles...just shirataki noodles! Thanks for the suggestion. I will check it out :-)
Great and very useful video for next time I go into town and visit the Korean and Chinese stores. Thank you!
You're very welcome!
Thanks so much for this guide! I’ve bought fermented tofu, but wasn’t sure how to use it in the past so this helps a lot. I really love your channel!! ❤️
You're most welcome! Recently, I made a pasta dish and used the fermented tofu as the main flavour of the sauce and it was really good! I am now thinking of it as an alternative to a bouillon cube!
i really appreciated this, Mary, though half the tofus (tofi?) I cannot get here, even in Asian stores, for some reason. I can't remember the last time I saw smoked tofu, for example, but it's been years. A new H Mart opened recently in the burbs here, so I'll pop in the next time I'm out that way and have a perusal of their tofu section. Thanks for posting!
H-mart is going to be KEY!
this is so helpful! it also helps me understand why my extra firm tofu doesn't look the same as others. where I am (southern us) I've only ever seen the extra firm that comes in liquid, and it seems that's less common in other countries.
I can imagine is so frustrating to find recipes not coming out the same because of this!
Mary your cat is so majestic! Thank you for this great comparison vid!
I placed mine in the airfryer for a few minutes, then put it in a curry. It was great and tasty.😊
Great 👍
Fantastic video and I didn't realize there were that many types of tofu!!!! I plan to start adding silken or soft tofu to my post-workout smoothie to increase the protein. Would you recommend firm tofu in something like vegan fried rice? Thanks again for the Tofu 101 because I now better understand why type to use for the different dishes. Bravo!!!!
All those ideas sound perfect :-)
I just love tofu
me too :-)
For someone the at dislikes the spongy texture of tofu, this video made a bit more sense about the differences. It seems like a lot of trial and error and spending! Loool😂. I am trying to find staple uses for it in my diet. So far, silken/soft is used for oilfree mayo recipe and smoothies. I have not come up with how to make it taste meaty yet, but the freezing method is my next try out using extra firm. I'm based in the UK so anyone with any tips on brands to use for a meat like texture and not that spongy texture, please share your tips. Would be most grateful.
I think you're going to love pressed tofu the best (10:23) :-)
I wish I could figure out tofu noodles, they looked so great, but they were inedible
I think I have figured it out! Dry-frying first and treating them similar to shirataki noodles seem to improve them.
Kudos for the guide! It is extremely helpful!😄
I'm so glad! Thank you, Francis
Thank you so much for this video. Helped me a lot and looking forward to many delicious recipes in the future 😋
You're so welcome! I'm glad it's been helpful :-)
This was a great video. Love seeing you on camera. You look so relaxed! 🥰
Oh thank you!
Thank you Mary! This is super helpful as we experiment with tofu more and more.
You're very welcome, Cyndi!
Extremely helpful, thank you so much for taking the time to educate us!
Glad it was helpful!
Very thorough and helpful video. Loved watching this, tyty
Glad it was helpful!
I feel educated now thank you
You're very welcome!
I looooove your videos! Such a nice presence and so informative :)
could you make tofu deserts or sweet breakfeast tofu items in one of your episodes? I have a sweet tooth but think this could be a good way to at least have more protein in them.
hmmm what a good idea! I usually gravitate towards savory but trying to make sweet tofu breakfasts sounds like a fun challenge
Very helpful and explains a lot, thank you for making this video!
You're most welcome!
I am desperate to find “puffed” tofu! LoL. I checked local and no luck. On;one, didn’t look puffed anymore, it looked soggy/wet🤢. Such a great video, so helpful. Thanks 💜👍🏻
Hmmm some puffed tofu looks not crispy because of how it's packaged but it becomes crispy after you pan fry or bake it. So maybe you found it like that.
But also, maybe you found the stewing tofu version which isn't puffy but on the outside, it looks like it might be puffed tofu...
I know there is a tutorial on youtube on how to make them but ...seems dangerous to me haha
for me the red fermented bean curd tastes like gochujang, mixed with the funk from a strong funky cheese, and a little bit of alcohol
Thank you I enjoy learning more
I'm excited to see more recipes 😋 thank you!
You're very welcome!
Oh my tofu, this is an exciting direction Mary!
Tofu is always a good direction, right? ;-)
@@marystestkitchen amen sista
Never made smoked tofu aww your cat wanted to join in your video thanks for clearing it about all different kinds of tofu there is
🥰 You're most welcome
So interesting! Thank you for the format💙
Glad you enjoyed it!
Thank you!!!! Loved this video! And loved seeing your beautiful face and cute cat!
Glad you enjoyed it!
Awesome explanation of all of those!
Thank you!! Glad to help :-)
Very informative and well explained Mary 😁 I was hoping that you would also talk about dry tofu sticks and sheets and how to use them in cooking? Sending you love from Melbourne Australia 🖤
soy skin sticks? They are not quite tofu :-) BUT wonderful idea! I will think on it
@@marystestkitchen thank you for your response...would be awesome if you could do a video on how to use dry tofu sticks and sheets....I have had them at Asian restaurants and they are oh so YUMMY 😁🖤💕
Great video!
Thank you so much 🥰
Such a great video, thank you! I've only ever really used extra firm tofu but now I want to go out and experiment more :)
How exciting! There's a whole new world for you to discover!
@@marystestkitchen Yes there is! I commented before I finished watching but I love that smoked tofu - I remember when there was a sriracha version and a black pepper one which was so good! I live 2.5 hours away from an Asian grocery store so my options are super limited
@@LettuceVegOut what a throwback! I had totally forgotten about them but I DO remember them now!
This was great 👍🏽
Thanks for watching :-)
Any chance of a review of tofu/bean curd strips, knots, sheets, or snacks?
Thank you Mary, very informative!
Glad it was helpful!
Thank you!
You're very welcome!
Great job, Mary!!!
Too bad I am allergic to soy.
Does choosing organic or non-gmo tofu really matter, in terms of quality and health?
I choose organic when possible because I am convinced by the flavour that they are using better quality beans. All tofu I have EVER found at the stores are non-gmo btw. No need to search high and low :-)
@@marystestkitchen Thank you!!
I want to try the fish tofu. I love tuna salad but don’t buy tuna. Thanks so much for all the information. I would love to see you make “tofu” tuna salad. It’s got celery, pickles, red peppers, vegan mayo and pretty much any veggies you want. I put jalapeños in mine. 😃❤️
yum jalapeno "tuna" salad sounds super delicious!
@@marystestkitchen 💜😃👍💜
Thanks for the video very helpful! I had no idea there are so many tofu options . I think I have an Asian market close to me I’m gonna have to stop in sometime to check out the tofu options !
If using soft/silken tofu for smoothies or desserts do you need to press it first or do you use it as is?
No need to press it. Just drain any excess water from the package
@@marystestkitchen thank you !
Mary, do you have a tofu recipe book? I love your tofu videos!
I don't but maybe I should make one? :-)
Awesome video! Thank you 🙂
Glad you liked it! Thanks for watching :-)
Thank you for this video!
You are so welcome!
Much much thanks. 🙏🏾. ❤.
You are so welcome
Just watched latest video where you mentioned Burmese tofu. Ohh, nice rabbit hole to explore. Are there other 'national' types?
I'd say there's more tofu products than mentioned. Dried tofu (aka taupok), tofu skin (Yuba), and of course black tofu (made with black soy beans). 😁
Totally! I just bought as many as I could for this round.
Thank you for this!
You're very welcome!
Omg!!!!
The lengths I would go to in order to get my hands on some tofu faux fish-cakes…
It's honesty VERY worth the extra effort
Mmmm never had the super pressed tofu … 🥰 I love smoked tofu though so I know I’d like super pressed ‼️
It's smoked tofu's plainer, less glamourous sister :D
Thanks for watching!
I would love to learn a good batter recipe please...batter makes everything better 🙏
hmmm I should have to think about it
Thanks a lot, Mary. And please, can you tell us what is the timing for double-freezing the tofu?
1.Freeze until solid - might be 3 to 4 hours..it depends on your freezer
2. defrost in fridge - takes about 24 hours
3. Re-freeze
4. defrost in fridge OR under water (about 1 hr) OR in microwave (depends on your microwave)
Can you touch on tofu skin products and recipes, please🙏
That's a good video idea! Thanks :-)
Thanks for sharing. 👍💕
You are so welcome
Because I live in a small village i hours drive from a supermarket or Asian store in Australia, I intend to make my own tofu, one thing I am going to try is adding flavours to the tofu during the milk to curd process process before pressing, Can you offer some advice on this?
Ken
Australia
informative!!🌼🌷
Glad it was helpful!
Please try to make no coagulant Tofu with half chickpeas and half pumpkin seeds…
Oh the Edamame milk (200g to 300/400ml, I believe tastes like chicken if msg is added!!!
And sugared remembers condensed milk or custard like taste…
My god I feel like I am living in cave all this different tofu I am in the UK this is so enlightening.
Seek out the local East Asian grocery stores :-) I'm sure you can find them!
Can you you tofu nuts? Cashews and Almonds?
Here in France I also find tofu labeled as “traditional” or “homemade” in my asian supermarket. I’d say it’s soft-medium ?
Interesting to know! Thanks for sharing :-)
Uh oh! Cleaning freezer and found frozen tofu that has Dec 06, 2020 date on it. Do you think I should just toss it?
Toss. It will be safe to eat but taste absolutely terrible.
What about sprouted tofu! 🙂💛
I got lied to by those tetrapacks and thought my tofu was firm when in actuality it's just slightly firmer soft tofu. I shoved it into the freezer and now I'm hoping I don't screw it up even more during cooking.
Whatever happens, it will still be edible :-)
Would be cool if they labeled firmness by water content.
Right? Some kind of universal system would be so nice
Mam I am Indian guy and I want to buy super pressed tofu can you give me any online shopping link to buy from overseas because in India we didn't see it.
I'm hesitant to use any soy product, like tofu, that isn't organic because I'm under the impression that all non-organic soy is GMO and I don't want all the pesticides that go along with that. Do you know if this is true? Thank you.
Every tofu I've EVER seen at a grocery store is made with non-gmo soybeans. Go ahead and check the label :-)
@@marystestkitchen Thank you.
GMO soy is usually fed to livestock and used in highly processed foods.
It's actually difficult to find gmo produce and fresh foods. You may occasionally find specialty varieties of certain fruits such as pink pineapple or black spot resistant papaya, golden rice, theres a rare variety of apple. But yeah, it's a lot less easy to stumble on than people are fear mongered to believe, and they aren't usually something to fear in the first place. Organic has to do with how it was grown. It means they use organic fertilizers and pesticides instead of synthetic ones.
@@jelatinosa Thank you. I sure wish the food companies would have the guts and integrity to label GMOs, so we could make our own informed choices. My biggest concern with GMOs is the pesticides they are engineered to withstand (and sometimes require). I will stick with organics as much as I can. Safer for me, the environment and the farm workers.
Also, some GMOs are designed to not require as much pesticides, in regard to insecticides.
I'd be more worried about certain regular non gmo crops that do require a ton of pesticides, if your fear is simply based on consuming them directly.
Or if you want to fear gmos because it's the trendy thing to do, I would specifically worry about the ones that are designed to tolerate herbicides, such as "roundup ready" crops(gmo soy, corn, canola, sugar beets, all which are mostly found in animal feed and processed foods) and which promote a heavier use of these environmentally harmful products.
But again, the problem isn't the gmos themselves, it's the harmful and unethical agricultural practices that should be fought against. Some of the crops with the highest traces of glyphosate are non-gmo crops.
Many gmos can actually be more beneficial to health and environment than traditional crops, requiring less pesticide use, less water use, have a higher content of vitamins and antioxidants, easier to transport and can create less waste as they don't blemish as easily which makes them more likely to be sold and eaten rather than discarded, can potentially address nutritional deficiencies in certain populations, or have other desirable traits.
Genetic modification of crops can be used for good or evil, not all are equal.
Hating on all gmos just because you don't understand them is more harmful than good, and distracts from the actual problems surrounding the production of our food.
What do you mean by rice killer?😅😅
It's such a good topping on rice that you eat multiple bowls of rice :-)
At 2:40 when you say rice or noodle killer, are you referring to leftovers? Or something else
No, it "kills" rice as in it's so good that you're gonna need a lot of rice to go with it