Jack challenges Julia to a tasting of firm tofu.
Read the full taste test of firm tofu:
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0:37 totally thought she was reaching for a spit bucket lol
I love the taste of straight up tofu but if you don't eat it constantly, you're not gonna be very impressed. The whole point of tofu and tempeh is that you can flavor it and get it textured like a ton of other things.
That is the same face I made when I ate sweet potato pie thinking it was pumpkin pie.
I'd like to see Dan Souza (What's eating Dan) tell us about Tofu and how to incorporate it in dishes so our omnivore friends will like it too. 🙂
Tofu is like pasta: it's meant to absorb flavors. It makes creamy salad dressings and puddings, pies; fried for sandwiches, marinated and broiled–it's endlessly versatile and delicious.
Drain and freezer tofu, Then thaw it and squeeze it. That is the best tofu for consistency. Extra firm is definitely the best
Nasoya seems to be the usual choice for Tofu. They really seem to get all their products right.
2017 Expiration date in 2019? Not enough PBS subscribers.
Have tried many tofu recipes, indian especially, because I love curries. Have also tried it frozen and thawed. It's not for me. I don't like the taste or the texture, no matter what brand.
I wonder how much has changed since this was filmed in 2017 use by date on the Nasoya package.
Agree
Wtf is the obsession with tryna make tofu's texture like meat. Tofu ain't supposed to be a replacement for meat or whatever protein, it's a really fine protein in itself. Yall marinate chicken overnight with a mountain of ingredients and have elaborate spice rubs for bbq, but when it comes to tofu you cook it poorly, throw in 1-2 ingredients and say nah this aint for me. Lame.
Homemade tofu defeats all of them store bought ones.
豆腐 DouFu
Dear America's Test Kitchen, I would like to you investigate the claim that you should "save your pasta boiling water" for thickening your sauce. I'm highly skeptical of this as I don't believe enough starch to make an actual difference dissolves into the pasta boiling water. My hypothesis is that regular water thrown in with the pasta and the sauce will perform very similarly if not identically to the pasta boiling water.
I make my own and adjust the firmness to the recipe in which it will be used. A mixture of American and Japanese soy beans is best: The US beans are high in protein but low in flavor while the Japanese bean are lower in protein but nicely nutty in flavor.
Given the West's abject ignorance and lack of the full gamut of soy products, its no wonder most think of tofu as limited to only soft, medium, and firm versions of tubs of mush known as "tofu" in the West – contributing to many justifiably finding tofu more than a bit limited – just as the awareness of the full gamut of associated choices are limited. And that's a real shame, as there are many much more palatable and interesting variations.
Love that brand. Make some tofu dishes!!
This video was posted on July 19th, 2019, yet the winning tofu had an expiration date of June 13th, 2017. So was Jack feeding Julia long-ago-expired Tofu, or is this an old video that you made us wait 2+ years to view?
Love love love tofu! So delicious
The perfect reason for not eating ANYTHING soybean. Soybean milk fed to calves – died. Soybean introduction of soybeans, soy milk, soy protein, (renamed pea protein in weight building products), tofu, edame, soy oil and TVP (textured vegetable protein) into the American diet and grocery products.
Soy products are being put into pet foods and causing them organ failure, nerve and mental dysfunction, bad body odor, bad breath, massively smelling urine and fecal deposits, chewing and licking of feet (nerve pain and nerve destruction), … and the rise of low T in all males, pets or humans.
Recent peanut butter "slime" spread now includes soy oil and protein vs real peanuts. Remove all soy from your diets.
Also with low T in males, is the rise of Type I and II diabetes along with the massive dose of estrogens from soybeans. Even Asians DO NOT eat large amounts of tofu in their diets. Soy sauce (and its variants) are different in being fermented and having lower doses of estrogen.
Please get away from soy products, and refuse to buy such products and make the manufacturers go back to other oils – and also get away from canola/rapeseed oil – also toxic in the long term.
If you want to eat protein, then consider eating cottage cheese. 1 pound of cottage cheese has more protein than a regular steak, chicken, lamb, etc.
Love these taste test videos. This is another repeat
If it’s going to be grocery store bought tofu, I highly recommend Vitasoy brand. Love how when you open the package, you can smell the aromatic soybean scent and you can taste the nuttiness of it. Otherwise, I’d like to go to the Asian tofu shops where they make fresh tofu daily. Omg those are the best….from woodear mushroom and glass noodle fried tofu cubes to silky tofu in ginger syrup dessert ….so good…even freshly made soy milk from the tofu shops are the best compared to ones packaged in paper cartons in stores.
This video brought to you by… Nasoya organic firm tofu. Just $2.99!
Pointless video.
How do these compare to the tofu Rebecca Morris made, in another ATK video?
Obviously extra firm exists for certain reasons. There are applications that call for it. That's kind of the beauty of textural foods IMO. Still, the test kitchen does a good job, as always, of presenting with the wider American audience in mind.
Republished or something from 2017?
I think I have my opinion…throw them all in the trash and taste some actual food.
Why didn’t you test Trader Joe’s firm tofu? It’s a huge sector of organic tofu sales.
Can you please share how to make tofu
The best way to prepare tofu is to first open the package then throw it directly into the nearest trash can. Done!
2017? Re-upload??? That might explain why she's not wearing her usual "Elvis Collar" style.
The expiration date on the "winner" was 2017. Are you recycling really old videos and passing them off as new, or have you had the tofu sitting around for over 2 years?
I would love a kambucha recipe.
I just bought tofu at the grocery store today, and this happened to be the brand I chose. I got extra firm though. Can I eat it in salads without cooking?