http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 07 Sep 2010 22:00:44 +0000 http://www.maangchi.com/talk/topic/homemade-tofu#post-2956 Wed, 28 Apr 2010 05:24:23 +0000 redeast 2956@http://www.maangchi.com/talk/ <p>Thanks so much for the link. This website is a treasure. My mom used to make me make tofu with her and grandma, but of course I didn't retain enough of it to do it myself. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2567 Wed, 03 Mar 2010 05:22:59 +0000 jenn1234 2567@http://www.maangchi.com/talk/ <p>omg that's so great. Thanks for sharing. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2564 Wed, 03 Mar 2010 00:28:03 +0000 leeemur 2564@http://www.maangchi.com/talk/ <p>I haven't tried it yet, but I've read that if you use less nigari and press it for a shorter amount of time, the tofu would be soft. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2560 Tue, 02 Mar 2010 18:44:56 +0000 Sylvia 2560@http://www.maangchi.com/talk/ <p>Have you had any luck with soon dobu?<br /> I can't buy really soft tofu unless I travel 1/2 hour. </p> http://www.maangchi.com/talk/topic/homemade-tofu#post-2554 Sun, 28 Feb 2010 23:58:36 +0000 leeemur 2554@http://www.maangchi.com/talk/ <p>Hi, I've been making my own tofu for months now. I didn't know how easy it is to make until I stumbled upon La Fuji Mama's website. I just thought I'd share her recipe with you guys.</p> <p>Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe)</p> <p>Here's the link: <a href="http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/" rel="nofollow">http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/</a></p> <p>I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good! </p>