Kimchi Fried Rice with homemade tofu

4 thoughts on “Kimchi Fried Rice with homemade tofu”

  1. Its so cool that you make your own tofu! I try to stay away from soy because of the processing and high estrogen levels, but I am definitely going to try this! Love your blog 🙂

    1. Thanks for the kind words! Hey, I read this article yesterday about soy myths. She writes that soy contains “phytoestrogen,” which is not the same as estrogen. I’ve heard negative buzz about soy too, but it’s been an Asian staple for centuries. I eat a lot of soy. I sure hope it’s healthy! Again, thanks!

  2. Your tofu looks beautiful. I admire the versatility of tofu though I prep it in very traditional Korean dishes. But I know people use it in all sorts of interesting ways–I remember a friend of a friend making a scramble with it because she didn’t eat eggs.

    1. Thanks for the kind words! We are getting it down to a science. I made tofu this morning before work. We found that the best, and easiest way to strain the soy milk is running it through our Omega juicer. It puts the milk in one bowl and the okara (pulp) in another. Then it’s just a matter of adding the coagulant, collecting the curds and putting them in the press! My wife is using the okara for the Korean dish, Bijee Jjigae – which is making her very popular with all the Korean ladies in her circle of friends!

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