Comments on: The Three Types of Tofu

By: Garlic Tofu with spicy dipping sauce | d e l i s h i o n o

Garlic Tofu with spicy dipping sauce | d e l i s h i o n o — Fri, 20 Jan 2012 17:01:08 +0000

[...] when it comes to tofu is that you’re buying the right kind and that you prep it correctly. Staying Vegan has some great tips for tofu buying. I always buy my tofu in tubs from the Asian market though well-stocked American megamarts should [...]

By: Jo

Jo — Tue, 04 Oct 2011 19:44:44 +0000

I’ve never seen the brick tofu. I would probably buy that almost exclusively if I could find it! I tend to use the tub tofu all the time. If I want to make it more firm, I just press the bejeezus out of it.

By: Sesame Tofu « Life.Here.And.There

Sesame Tofu « Life.Here.And.There — Thu, 28 Apr 2011 19:08:32 +0000

[...] courtesy : Stayingvegan.com, Wikipedia, Vegetarian about.com. – Thank you guys for all the [...]

By: gloria

gloria — Wed, 23 Feb 2011 04:56:12 +0000

its a shame that sunrise tofu doesn’t stress the fact that the product is carb free. thats a real bonus for those of us on a limited carb diet. its the perfect diet food in that respect.. no sugar, and no salt… wow!!

By: Blueberries

Blueberries — Sat, 08 Jan 2011 20:00:19 +0000

I know this is an old discussion, but I just listened to the podcast where Jason was asking if ‘brick tofu’ is available outside of Canada and I wanted to contribute my €0,02! What you think of as ‘brick tofu’ I just think of as regular firm tofu. In Ireland it would be what you would get in the supermarket. Also, that exact brand of silken tofu is available. To me there is just firm and silken, cookbooks confuse me with all this talk of ‘firm silken’ etc. What you consider ‘tub tofu’ is available more in Asian supermarkets, in my experience it tends to be less firm than the regular firm tofu. Perhaps that’s what they mean by firm silken? This is all very complicated!

By: Shannon

Shannon — Sat, 05 Jun 2010 00:47:46 +0000

I`m blown away that “brick tofu” is rare or unusual! That`s what is most available in regular grocery stores here in Alberta and what I almost always buy. I thought it was kind of the old standby for everyone…who knew?

By: Porncast 14: Nicolas Cage is Crazy Smurf

Porncast 14: Nicolas Cage is Crazy Smurf — Thu, 20 May 2010 15:25:33 +0000

[...] of activism smurf are you?” odd. We wrap things up with a call for help – do you have brick tofu in your [...]

By: Dalyn

Dalyn — Wed, 19 May 2010 14:33:06 +0000

Yeah, it’s not very common here. The only place I can think of that carries brick tofu is Trader Joe’s, who has a high protein, super-dense store brand. I use it sometime, but I would argue that the firmness is more important than whether it’s block or tub–and most of my cookbooks dictate how firm the tofu should be.

By: Jason

Jason — Tue, 18 May 2010 17:07:24 +0000

Molly, this might explain why cookbooks overlook it – any non-Canadians out there who’ve seen brick tofu? Around here there are a few brands, including Sunrise and Soyarie, but I don’t know if we have any brands that aren’t made in Canada, so now I kinda want to do a recon road trip… (which would be fun to explain at the border!)

By: Molly

Molly — Tue, 18 May 2010 04:38:29 +0000

I’ve never seen this “brick” tofu before. Can you tell me some brand names to look for? I know you’re in Canada, but it might give me something to go by, at least. I’ve seen tons of tub and silken varieties, but the brick is a new one for me.