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Tofu

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    Tofu | Easy Japanese Recipes at JustOneCookbook.com

    Tofu (豆腐) or bean curd is a food made by coagulating soy milk and then passing the resulting curds into soft white blocks. There are many different varieties of tofu. Tofu has a subtle flavor and can be used in savory and sweet dishes. There are silken (soft), medium, medium-firm, and firm tofu.

    Silken/soft: Miso soup, Cold Tofu, Mapo Tofu, etc

    Medium to Medium-Firm: Hot pot.

    Firm: Stir-fried dishes.

    Tofu | Easy Japanese Recipes at JustOneCookbook.com

    What To Do with Leftover Tofu

    If you don’t use an entire block of tofu, place the leftover tofu in an airtight container, soak in cold water, and store in the refrigerator for up to 3 days. Exchange the water every day.

    Recipes Using Tofu

    Hiyayakko (Japanese Chilled Tofu) on a blue plate.

    Hiyayakko (Cold Tofu)

    A Japanese ceramic bowl containing hot tofu.

    Yudofu (Hot Tofu)

    Agedashi Tofu | Easy Japanese Recipes at JustOneCookbook.com

    Agedashi Tofu

    Mapo Tofu (Mabo Dofu 麻婆豆腐) | Easy Japanese Recipes at JustOneCookbook.com

    Mapo Tofu

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