Usually sold in plastic tubes, this soft, white, creamy tofu is the essential ingredient in soondubu jjigae (spicy soft tofu stew). Itβs sold in Korean and Chinese grocery stores; check the expiration date, since it is very perishable, and store in the refrigerator if not using immediately. You can substitute silken tofu, which is very similar.
Hi Maangchi, I love your recipes and especially the ones with this tofu! I was wondering how you store the other half of the tofu if you only use half of the packet for a meal? Thank you!
Hello, Bream!
I put leftover tofu in a container, fill it with cold water, close the lid tightly, and keep it in the refrigerator. But you should use it within a week.
Could you provide the Korean spelling of ‘piji,’ or bean curd dregs? Any recipes that you favor for this ingredient?
oh, yes! The stew is called kongbiji jjigae (콩λΉμ§ μ°κ°) which is made with soybeans.
It’s one of upcoming video recipes. Thank you!
Hello is soft tofu the same as silken tofu?
It’s almost the same! You can use silken tofu as a substitute.