I'd like to try some of the different dishes requiring tofu but am not
enamored with my local Safeway's choices (Select)... Are there any
specific brands that people prefer?

Many thanks.

The Ranger

I use Nasoya. It comes in soft, firm, extra firm, and low fat.

On Wed, 23 Feb 2005 14:17:14 -0800, The Ranger > wrote:
> I'd like to try some of the different dishes requiring tofu but am not
> enamored with my local Safeway's choices (Select)... Are there any
> specific brands that people prefer?
>
> Many thanks.
>
> The Ranger

So far, I prefer Hinoichi, the soft/silken variety. I don't know why,
but I'm not crazy about the taste/texture of firmer tofu.

Ariane

"The Ranger" > wrote in message
...
> I'd like to try some of the different dishes requiring tofu but am not
> enamored with my local Safeway's choices (Select)... Are there any
> specific brands that people prefer?

White Wave

The Ranger wrote:
>
> I'd like to try some of the different dishes requiring tofu but am not
> enamored with my local Safeway's choices (Select)... Are there any
> specific brands that people prefer?

I just go to the Asian market and buy whatever comes in tubs. When I
can get it out of the common vat, that's the kind I like best.

Priscilla

"Ariane Jenkins" > wrote in message
...
> On Wed, 23 Feb 2005 14:17:14 -0800, The Ranger >
wrote:
> > I'd like to try some of the different dishes requiring tofu but am not
> > enamored with my local Safeway's choices (Select)... Are there any
> > specific brands that people prefer?
> >
> > Many thanks.
> >
> > The Ranger
>
> So far, I prefer Hinoichi, the soft/silken variety. I don't know
why,
> but I'm not crazy about the taste/texture of firmer tofu.
>
> Ariane

Yeah, I like Hinoichi too. I like the firm (or extra-firm when it is
available) as that is what I use the most. I seldom use the softer tofu. I
find Hinoichi to be good quality. I'd like to try artisan tofu sometime. I
understand there are such artisan producers in the Bay Area and L.A. Basin,
but I don't know anything about them.

Charlie

The Ranger wrote:
>
> I'd like to try some of the different dishes requiring tofu but am not
> enamored with my local Safeway's choices (Select)... Are there any
> specific brands that people prefer?
>
> Many thanks.
>
> The Ranger

We go to the local Korean store and get the blocks out of a big vat.
They are firmish, but not "extra firm".
For almost any dish not requiring silken, I "press" my tofu for awhile
before cooking. Let me know if you want more info.
blacksalt

kalanamak > wrote in message
...
> > "Tofu?"
> We go to the local Korean store and get the blocks out
> of a big vat.

You're the second person to suggest this! There are vats of tofu? I
gotta check out the part of my town that has the Korean markets!

> They are firmish, but not "extra firm". For almost any
> dish not requiring silken, I "press" my tofu for awhile
> before cooking. Let me know if you want more info.

I'm asking! I'm asking!

The Ranger
--
"We're decaf drinkers, and most restaurant decaf is like hot water with
a brown crayon dipped in it. This coffee was no different."
Tim Dietz, sdnet.eats, 1140, 6/3/03

In article >,
"shroomer" > wrote:

> > I'd like to try some of the different dishes requiring tofu but am not
> > enamored with my local Safeway's choices (Select)... Are there any
> > specific brands that people prefer?
>
> White Wave

I'll second the recommendation for White Wave. I use it especially
when the tofu will be front-and-center in a dish. I like the texture
and it has a distinctive taste that I actually like. My co-op sells
an artisan tofu that I just haven't gotten around to trying yet; no
idea if it's any better than the White Wave, which certainly is more
widely available.

For dishes that are highly seasoned or in which the tofu is a base
component (sweet pies, etc.), though, I think just about any brand
will do.

sd

In article >,
"The Ranger" > wrote:

> kalanamak > wrote in message
> ...
> > > "Tofu?"
> > We go to the local Korean store and get the blocks out
> > of a big vat.
>
> You're the second person to suggest this! There are vats of tofu? I
> gotta check out the part of my town that has the Korean markets!

The "vats" in my experience are usually tall white buckets. One puts
one's hand into a plastic bag inside out, reaches into the tub, pulls
out a chunk of tofu, and inverts the bag over it, fastening with a twist
tie. That's if there isn't an attendant to do it for you or a pair of
long-handled tongs.

Food coops are another good source for "tub/vat" tofu, although I don't
like crunchy granola tofu as much as real Asian tofu. Plus I like to
age it a bit so it gets that nice sour undertaste.

Around here, one can get tub tofu at Yoshinoya on Prospect Street in
Central Square, Cambridge-- until they run out, that is. The Harvest
Co-Op also in Central Square has the yuppy version. I get the
multi-chunk prepackaged kind at Super 88 at Packards Corner in Allston.
They carry a couple of brands in addition to several brands of one-chunk
per package Asian tofu.

Priscilla, in Boston, MA
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

Priscilla Ballou > helpfully posted in message
...
> > You're the second person to suggest this! There are
> > vats of tofu? I gotta check out the part of my town
> > that has the Korean markets!
> >
> The "vats" in my experience are usually tall white buckets.
> One puts one's hand into a plastic bag inside out, reaches
> into the tub, pulls out a chunk of tofu, and inverts the bag
> over it, fastening with a twist tie. That's if there isn't an
> attendant to do it for you or a pair of long-handled tongs.

I'll have to look into the different 99 Ranch, Tin Tin #1, or Marina
Market where I live. Thanks for the info!

[snip Boston area coops]

I think the closest coop to me would be Rainbow Coop in SF. That's just
a little too far to go for groceries.

The Ranger

The Ranger wrote:
>
> kalanamak > wrote in message

> > They are firmish, but not "extra firm". For almost any
> > dish not requiring silken, I "press" my tofu for awhile
> > before cooking. Let me know if you want more info.
>
> I'm asking! I'm asking!
>
Place block of tofu on a very flat dinner plate. Put another dinner
plate on it, and but something that weighs about 2 pounds on it. Lower
slowly and don't let the tofu's sides buckle. In 30 minutes there will
be a pool of "urine" around the block. Keeping the pressure on with
hands gripping both plates, pour off this "infranatent" into the sink.
You can do this longer if you like. If the weight is too great, it will
dip on one side and make it lopsided to cube squarely.
After doing this, I often then cut into cubes or slabs and marinate
overnight, depending on what I'm making. A mixture of soy sauce, a drip
of rice vinegar and a goodly shot of shaosing wine is often what I use.
Tofu slurps up flavours. The BEST tofu I've had is pressed, cut into
slabs, deep friend, drained well, soaked in a secret solution, cut into
strips and then grilled. I hope to get that "secret solution" when the
couple that run the place retire. It has some sugar in it.

What recipe are you going to make. I can suggest marinades from that.
blacksalt
tofu eater for over 30 years

kalanamak > wrote in message
...
[snip]
> What recipe are you going to make.

I wasn't blowing off your article! I am experiencing an Outhouse Express
Special Technical Feature -- self-filtering.

I'm working on refining my wok techniques: braising with rice wine
vinegar, frying with vegetable oil; generally easy things to add another
layer of texture and a mild taste so that the carnivores in Clan Ranger
don't revolt and take my tongs away.

> I can suggest marinades from that.

Please! Please do!

The Ranger