Vegan Recipes

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bungobingo82@sh.itjust.works

Boiling tofu instead of pressing (messyvegancook.com)

submitted 1 day ago by zarkanian@sh.itjust.works to c/veganrecipes@sh.itjust.works

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[–] CubitOom@infosec.pub -1 points 1 day ago (1 children)

Western cooking educators are hellbent on the view that tofu is unmanageable without the firmest, chewiest possible texture.

Hmm, I didn't know China was the west.

[–] jol@discuss.tchncs.de 4 points 1 day ago (1 children)

What do you mean? China traditionally uses all kinds of tofu, from hard to jelly.

[–] CubitOom@infosec.pub 1 points 1 day ago (1 children)

Yes, china has many kinds of tofu. Pressing for firm tofu is very common in most of China. So to say that firm tofu if somehow only a western thing seems odd to me.

[–] jol@discuss.tchncs.de 1 points 22 hours ago

It's not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.