SWMBO is Japanese; we eat tofu.
I like it, but I need more recipes.
@radiolysis We like to just pan-fry it up until the outside is crispy. Then it goes really well in just about anything. Throw it into curry or dip it in chili crisp oil or put it in a stirfry, etc.
@radiolysis If you freeze firm tofu, thaw it, squeeze out the water and crumble it; its texture will be like that of hamburger which is good in spaghetti sauce or chili.
I prefer my soybeans fermented (tamari, miso, …).
Nobody really likes tofu (no flavor) you only like what it’s cooked in or the spices you add
@ScottW58 i actually like tasting the different kinds of tofu. Textural differences especially. Now plain popcorn is just noxious stuff.
Ummm yeah Textural differences lol
Here we’ve always got at least three different types.
So much for a Japanese wife…
@rjquillin @ScottW58 San Diego Soy Dairy tofu is very very crumbly. Compared to Big Tofu that is all “mushy”
@radiolysis @ScottW58 There are at least three, Big Tofu; soft, medium, firm. The soft is absolutely soft, but it has its’ uses as I’ve found out.
She has had a quite dry crumbly version on occasion as well.
Where do you find the SD Dairy for sale?
@rjquillin our nearby Sprouts has it. I’ve also heard that Frazier Farms in La Mesa also carries it.