Welcome to the zone of TOFU!🤓 Lately, I’ve been very preoccupied with the subject of Tofu making. Not cooking with it (e.g. deep-fried, fermented, marinated, etc.), but making it…

The process of making silken Tofu looked so straight forward and open for interpretation, and yet… I didn’t seem to find any examples on the web on the alternative methods of making Tofu🤔 To be honest, I couldn’t believe, that in all the centuries of Tofu existence, no Food Geek, like me, had tried to make it differently… The most obvious reason, however, appeared to be that, of course, people tried, just unsuccessfully, and, therefore, didn’t publish their cooking experiments…

Nevertheless, temptation of making a better, more flavourful version of Tofu was overwhelming.