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A peculiar tofu question...
04-10-2012, 12:51 PM
Post: #1
Question A peculiar tofu question...
You know when you buy a block of tofu, and it's kind of swimming in that liquid. (like... "tofu whey")
Anyway...
It seems rather a waste to just pour it down the drain.
Surely there's something that can be done with it?
Huh
Is there something I can do with "tofu whey"? Can it be saved for use in something later? Am I completely off my rocker? (wait, don't answer that last one, LOL!)


All right...
Thanks! Smile

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04-10-2012, 09:04 PM
Post: #2
RE: A peculiar tofu question...
I thought that liquid was a sort of brine, and very salty. I wouldn't use it for anything.

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04-11-2012, 04:01 AM
Post: #3
RE: A peculiar tofu question...
OK, what little I've been able to find suggests that it's just water. Not any kind of 'whey' or brine or anything like that. Just... pretty much... water.
Maybe some of the liquid from the bath used to coagulate the soy milk into curds, but mostly, it's water. Undecided
So.

OK.

Until I find out otherwise, I guess it's not anything worth much of anything
(or something) Blush
Whatever.

Thanks for reading! Rolleyes

For Your Dreams to Become Your Reality, Do Not Think "If", Believe in "When".
***I Am A Work In Progress...*** Heart
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04-11-2012, 05:53 AM
Post: #4
RE: A peculiar tofu question...
(04-11-2012 04:01 AM)Jenn Wrote:  OK, what little I've been able to find suggests that it's just water. Not any kind of 'whey' or brine or anything like that. Just... pretty much... water.
Maybe some of the liquid from the bath used to coagulate the soy milk into curds, but mostly, it's water. Undecided
So.

OK.

Until I find out otherwise, I guess it's not anything worth much of anything
(or something) Blush
Whatever.

Thanks for reading! Rolleyes

Thanks for looking it up. I probably should have. I don't use tofu that often.

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04-11-2012, 06:50 AM
Post: #5
RE: A peculiar tofu question...
(04-11-2012 05:53 AM)nettiesaur Wrote:  Thanks for looking it up. I probably should have. I don't use tofu that often.

I use it fairly often. I love extra firm or super firm done in small cubes, hot hot skillet with a little Szechuan sauce. Once a slight 'crust' has formed on the tofu cubes, I toss in some veggies and heat them through.
Kind of a "Not Quite Stir-Fry" (for the nights I don't feel like doing all the prep for an actual stir fry, LOL!)
I've also done thin thin slices, lightly pan fried, then laid over a salad.

Mmmm. I want tofu again tonight! LOL!

For Your Dreams to Become Your Reality, Do Not Think "If", Believe in "When".
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11-09-2013, 07:19 PM
Post: #6
RE: A peculiar tofu question...
Yes, it's water. The yucky-looking water is there in order to preserve the texture of the product since most packages of tofu are free of any sort of preservative chemicals. Usually the people who buy tofu in the Western world are also people who want things to be organic and chemical-free, so the companies decide to comply with the wishes of that particular market demographic.

"Doubt is not a pleasant condition, but certainty is absurd." --Voltaire
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11-27-2013, 06:45 PM
Post: #7
RE: A peculiar tofu question...
It's just water. My mom just dumps the water and serve the tofu.
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09-01-2015, 07:42 PM
Post: #8
RE: A peculiar tofu question...
I love to bake tofu from time to time. I use a marinade of tamari, sesame oil, rice vinegar, sriracha and honey. Anytime I've made it for friends it's been a hit and the marinade can be used for fish or meat too, if you wish. I vary the ratios as I see fit--sometimes hotter, sometimes sweeter, and so on.
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09-01-2015, 09:56 PM
Post: #9
RE: A peculiar tofu question...
(09-01-2015 07:42 PM)guitarmutt Wrote:  I love to bake tofu from time to time. I use a marinade of tamari, sesame oil, rice vinegar, sriracha and honey. Anytime I've made it for friends it's been a hit and the marinade can be used for fish or meat too, if you wish. I vary the ratios as I see fit--sometimes hotter, sometimes sweeter, and so on.

Sounds Deelishus!
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09-02-2015, 08:58 AM
Post: #10
RE: A peculiar tofu question...
That does sound good...

To ask why we cook is to ask why the leaves fall...
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