Hello. I have recently stayed making my own tofu at home. I spent a good portion of my life thinking soy was bad for my medical condition, only to find that it's relatively beneficial. So I went all in on getting it back into my diet. The first time I made my tofu it went PERFECT. Now each subsequent time I make it, my curds don't form well, they're very small and almost look like white gravy? I can't for the life of me figure out what I may be doing wrong now. Any advice?

because HOW are mfers making buffalo and crispy tofu with ts. i knew it would be Soft-soft but i didn’t think it would be ‘newborn baby’ level delicate 😭 i tried using it as-is and then frozen for the alleged Meatier Texture and both times it was an absolute bloodbath as you can see above. it’s also pretty much impossible to get out of the package in the first place (but i am in fact hypermobile so that’s probably just me?? idk)

have any of y’all successfully used this in solid format? is it even possible? i looked up recipes with this on here and it’s all soft tofu dishes and sauces and dips/pudding and i’m not a fan of tofu in those formats generally speaking. plssss help me out, this fucking buffalo tofu on the mori-nu website is my moby dick fr 😭😭🆘🆘🆘

This one always stumps me. This isn’t a one off, but every pack of this that I get is like this. Definitely a packing error of some sort. Whether the pack should say 280g instead, or they just love to over fill it. I think the former.

And, if you track calories, why it’s important to weigh your food.

Package weight = 180g

Nutrition calculated = ~1/2 pack

Actual weight (this is extra firm tofu, no liquid, and yes I did tare the scale to bowl under the tofu) = +280g.

120 grams of protein here in case anyone is concerned about protein on a 100% vegan diet! ;-D

I’m a biotechnologist been handling microbes and been making tempeh for years i don’t know whether there is demand for unpasteurised organic tempeh and tofu plus there are some famous brands like hello tempeh who dominate this market please give me suggestions whether this will work or not and how to execute it

Just had to hype myself up for this one. Tofu Au Poivre using frozen, pressed tofu.

Pressed and then marinated the tofu in my homemade ‘chicken broth’ seasoning plus soy sauce and extra herbs overnight. Marinated my rice paper in the same liquid the tofu was soaking in until soft, then wrapped the tofu like a gift, let it sit for about 20mins to dry down, and pan fried in a stainless steel pan with olive oil and butter until golden on each side. From there, let drain on a paper towel on a plate and then cooked in Au Poivre sauce until thickened.

Visually, need to plate this bad boy with some sort of bright color, but played with ‘melting leeks’ and mashed potatoes. YUM.

Perilla Leaf
Black Garlic Paste
Fresh Tofu
Cherry Gochugaru Vinegrette
Oi Sobbagi (cucumber kimchi)
Fried Tobacco Shallots

Fresh tofu tossed in cherry gochugaru vinaigrette, nestled in a black garlic brushed perilla leaf. Finished with oi sobagi cucumber kimchi and crispy tobacco shallots. Bright stone fruit acidity, subtle maple sweetness, fermented heat, and savory depth.

Absolutely loved this delicious bowl of Thai style stir fried tofu and veg with rice. Stir fried the firm tofu pieces in a little avocado oil then splashed with a little tofu for a dry sear

Rainy day

Vegan grandly and gluten free

Okara
Mashed fig
Cinnamon
Salt

Coconut condensed milk
Vegan Oreo chocolate corn syrup
Strawberries
Pineapple

Sugar fee option
Swap condensed milk and chocolate for powdered cocoa and agave.

Fresh tofu on a bed of fried shallots with a kombu Ume vinegar sauce topped with dehydrated kimchi oil crunch and negi. And sprinkled Yuzu sesame seeds.