Wendy the Food Scientist
3 recipes converted from their YouTube cooking videos.
Why You Should Boil Your Tofu
A quick, science‑backed method to improve tofu texture and flavor without pressing or freezing. By boiling firm tofu in lightly salted water, osmosis draws water out and lets salt into the protein network, creating a firmer bite that absorbs marinades in minutes.
6 Creative Tofu Recipes That Prove Tofu Is Not Boring
A collection of six versatile tofu preparations demonstrated by Wendy the Food Scientist: spicy crispy popcorn tofu, tofu‑stuffed bean curd rolls, Vietnamese‑style tofu balls, plant‑based feta, high‑protein tofu noodles, and chewy bouncy tofu balls. Perfect for vegans and protein‑seekers looking to turn tofu into exciting snacks or meals.
Crispy Tofu Without Frying
A quick, oil‑light method for making perfectly crispy tofu without deep‑frying. The tofu is boiled in salted water, lightly coated in starch and oil, then air‑fried until golden brown. Serve over rice and veggies for a satisfying vegetarian main.