Comments on: Our Taste Test of Firm Tofu

By: Marci LK

Marci LK — Mon, 06 Feb 2023 05:45:28 +0000

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?

By: Brenda Rigdon's Brens Den.

Brenda Rigdon's Brens Den. — Mon, 06 Feb 2023 05:45:28 +0000

Agree

By: Apocalyps

Apocalyps — Mon, 06 Feb 2023 05:45:28 +0000

I wonder how much has changed since this was filmed in 2017 use by date on the Nasoya package.

By: Jean Carroll

Jean Carroll — Mon, 06 Feb 2023 05:45:28 +0000

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.

By: Crickkett75

Crickkett75 — Mon, 06 Feb 2023 05:45:28 +0000

2017 Expiration date in 2019? Not enough PBS subscribers.

By: Dave Lanciani / Dimaension X

Dave Lanciani / Dimaension X — Mon, 06 Feb 2023 05:45:28 +0000

Nasoya seems to be the usual choice for Tofu. They really seem to get all their products right.

By: Kenneth Felipe

Kenneth Felipe — Mon, 06 Feb 2023 05:45:28 +0000

Drain and freezer tofu, Then thaw it and squeeze it. That is the best tofu for consistency. Extra firm is definitely the best

By: Emma Hardesty

Emma Hardesty — Mon, 06 Feb 2023 05:45:28 +0000

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.

By: Tonya del Castillo

Tonya del Castillo — Mon, 06 Feb 2023 05:45:28 +0000

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. 🙂

By: William Jones

William Jones — Mon, 06 Feb 2023 05:45:28 +0000

That is the same face I made when I ate sweet potato pie thinking it was pumpkin pie.