The difference is that in tempeh the whole soybeans are fermented — so the final product is a bit more
chewy than tofu, and has added probiotic benefit.
Not exact matches
It's got a
chewy texture - good pan-fried like in this recipe; I like it better
than tofu.
(The regular
tofu I use comes in a water packed plastic container that needs refrigerating... it has a much
chewier texture
than the silken, and would not be a particularly good candidate for this recipe because the pumpkin alfredo sauce texture is mostly determined by the texture of the silken
tofu).
It's nutty,
chewy, and packs significantly more protein and fiber
than tofu — and because it's fermented, it's easier to digest for some.
House Foods
Tofu Shirataki is made of konjac and tofu, making it slightly chewier than traditional shirataki but still very li
Tofu Shirataki is made of konjac and
tofu, making it slightly chewier than traditional shirataki but still very li
tofu, making it slightly
chewier than traditional shirataki but still very light.
These bars are similar to old - fashioned,
chewy oatmeal cookies, but they are more healthful
than traditional recipes because they include
tofu, rather
than butter, plus whole wheat flour... read more