Comments on: Tofu Turnaround http://www.foodgal.com/2010/03/tofu-turnaround/ Musings on food, wine, laughter, and life Mon, 20 May 2013 18:29:20 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Dina @ The Dish & The Dirt http://www.foodgal.com/2010/03/tofu-turnaround/comment-page-1/#comment-18574 Dina @ The Dish & The Dirt Thu, 10 Feb 2011 18:33:26 +0000 http://www.foodgal.com/?p=10588#comment-18574 AMAZING Carolyn. I love it, thanks for forwarding to my attention. His work definitely gives some respect to the previously lowly-tofu!!

]]> By: Food Gal » Blog Archiv » Tasty Tofu and Tomatoes http://www.foodgal.com/2010/03/tofu-turnaround/comment-page-1/#comment-12231 Food Gal » Blog Archiv » Tasty Tofu and Tomatoes Wed, 19 May 2010 13:26:43 +0000 http://www.foodgal.com/?p=10588#comment-12231 [...] A Visit to Hodo Soy Beanery, Oakland’s Organic Tofu Producer Share and [...]

]]> By: Nate @ House of Annie http://www.foodgal.com/2010/03/tofu-turnaround/comment-page-1/#comment-11357 Nate @ House of Annie Wed, 07 Apr 2010 04:37:48 +0000 http://www.foodgal.com/?p=10588#comment-11357 I’d love to tour the Beanery.

Here in Malaysia they like to use the bean curd skins in curry. It’s delicious!

]]> By: Phyllis http://www.foodgal.com/2010/03/tofu-turnaround/comment-page-1/#comment-11301 Phyllis Sat, 03 Apr 2010 13:41:35 +0000 http://www.foodgal.com/?p=10588#comment-11301 Wonderful post! I’m one of the few people out there who are ‘tickled by tofu’! The fragrance of fresh tofu is one of my favorite smells ever. Definitely taking the Hodo Soy Beanery tour when I visit San Francisco. And thanks for leaving a comment on my blog, it was a welcome reminder that I’ve been away from your gorgeous site for far too long!

]]> By: foodgal http://www.foodgal.com/2010/03/tofu-turnaround/comment-page-1/#comment-11286 foodgal Fri, 02 Apr 2010 03:12:28 +0000 http://www.foodgal.com/?p=10588#comment-11286 Jai: A lot of the tofu skins in markets is dried. Hodo does sell its fresh tofu skins in a few stores in the Bay Area. As for pressed tofu, it’s firm-textured tofu that literally has been pressed to compress the texture so that it’s much denser. Good for stir-frying because it holds its shape.

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