Usually sold in plastic tubes, this soft, white, creamy tofu is the essential ingredient in soondubu jjigae (spicy soft tofu stew). It’s 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.
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 (콩비지 찌개) 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.