this post was submitted on 04 Jul 2026
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by Earth Liberation Studio https://x.com/EarthStvdio/status/2073055914979147882
The Counter-Revolution of 1776:Slave Resistance and the Origins of the United States of America.
As the United States of America, celebrate its independence anniversary declared on 4th July, 1776, we take a look at the history of America, the events that led to declaration of independence, and most importantly why declaration of independence was not a cause for celebration among all Americans, particularly for the native Americans and the enslaved African Americans. “For Native Americans, it may be a bitter reminder of colonialism, which brought fatal diseases, cultural hegemony and genocide. Neither did the new republic’s promise of “life, liberty and the pursuit of happiness” extend to African Americans. The colonists who declared their freedom from England did not share their newly founded liberation with the millions of Africans they had captured and forced into slavery.”
The so-called Revolution was according to Professor Gerald Horne, was a ‘Counter-Revolution’ a conservative effort by American colonists to protect their system of slavery. Contrary to anonymous role often assign to African Americans in the American Revolution (which Prof. Gerald Horne refer to as Counter-Revolution) the prof. lucidly outline their roles and their major impact. The book is a great shift in paradgim.
Professor Gerald Horne, is the author of the book “The Counter-Revolution of 1776: Slave Resistance and the Origin of the United States of America.”
https://kritisansar.noblogs.org/files/2017/12/The-Counter-Revolution-of-1776.pdf
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Tofuheads please help - airfryer question
spoiler
I tried the method of cubing firm tofu, then boiling, then coating, then air frying. It ended up looking okay, but the texture was chewy and leathery on the outside and like, hollow, on the inside.
Technique this time waz:
These are approximate timings, it could have been like 20 mins in the fryer idrk I was more looking at the colour
(I didn't eat it like this I made some chilli, garlic sauce with coriander leaf thingy to go iver the top)
I stand by my "just marinate it in diluted soy sauce and maybe a little vegan chicken stock, drain, fry, and season/sauce, then maybe bake to dry out the texture if it's too moist" method. I tried boiling it in salt water and that did literally nothing but waste time. There was no difference in taste or texture whatsoever. I think people have a lot of superstitions about cooking tofu and I've found none of them useful.
I skip the corn starch too because I'm usually frying 10Ib of it and there's no quick and easy way to prevent clumping and I really do not find the texture more appealing than the way I do it.
Ultimately I'm going to say yours 1) needed a marinade and 2) were just cooked too long. Yours don't look burnt but the color and the texture you've described are 100% what my coworker WHO IGNORES EVERYTHING I SAY ABOUT THIS gets when he just dumps unmarinated tofu in the fryer and walks away until they're cooked to death
So if you like everything else about what you're doing and don't like my method or find it a waste of soy sauce or whatever I would say BOIL IT LESS OR NOT AT ALL and when it comes to frying GET IT COMPLETELY DRY AND GET THE FRYER AS HOT AS IT GOES.
Because, especially if you've boiled it (but either way, tofu is safe to eat raw), you're mostly trying to affect the exterior, crisp it up, caramelize sugars on the outside (which it will have, a lot of, if marinated in dilute soy sauce), etc. So, IMO, cooking it less, but then intensifying the heat at the end, will give you the exterior you're looking for without the chewy, hollow leather texture
When I fry tofu the way I describe, it's in a 350F deep fryer for no more than 3-4 minutes before it develops the caramelization I'm looking for, and longer than that gives me the Coworker's Special Tofu
Comprehensive and clear, thank you very much.
My preferred method before I got an air fryer was to shallow fry pan fry, which, tbh, I think I'll default back to if my attempts with the air fryer don't yield better (or easier) results. When pan frying I never boil first, just pat dry to get rid of a bit of the excess moisture.
Starching was easy enough to do, since I'm only working with a small quantity I could physically separate the cubes in the fryer. Also easy enough to skip.
I think it is possible to pre-heat the air fryer a little, but that's mostly to warm up the element, I think most of the hot air will dissipate after removing the basket, unlike a full oven which would retain it better. Still worth trying. More energy efficient than using a convection oven too, apparently.
FWIW, I wouldn't marinade for this recipe, I was trying to roughly recreate the type of snacking tofu where the flavour comes from the sauce
I dunno when I'll next attempt, but I'll share the results.
Did you pat it dry after boiling? Just like techpeakesin said, that helps the coating become gelatinous and some of the heat going towards making it crispy gets diverted towards evaporation instead therefore sacrificing texture.
I did not pat dry, and in all honesty didn't let it cool that much out of the pot, because I was trying to move onto making the sauce. I'll try again and make sure to give it a bit longer. I think the starch I used is also probably too fine, so it really did form quite a uniform coating. I'll go back to wheat flour next time. Ty for suggestion
Moisture means the local temperature where that moisture is is going to be restrained to around boiling until that moisture cooks off. If you're frying anything for any purpose I am absolutely positive that you will want it to be as dry as possible on the outside to promote browning and caramelization
I was going to say in my other comment but yeah if I'm breading tofu i prefer doing wheat flour anyway. I just don't like the result corn starch gives outside of gget specific purposes
P.s. I don't use air fryers though but I'm pretty sure they're just like tiny convection ovens. In which case I don't think you'll ever really get "this is a good fried food" effects from it. They're ultimately still just roasting, being surrounded by oil is just a fundamentally different cooking environment than air can provide
Well, no, there's a slight distinction from roasting. The convection comes from a fan blowing the hot air around and that active movement removes moisture faster than simply heating it up like what happens during a roast. You really do get crisping.
It's not the same as deep frying though, it's just more efficient roasting. It's going to be a more even result than without the convection but that's really it
It's definitely not the same as deep frying, but it's also definitely not the same as roasting. imo it's its own thing.
The leathery texture might be caused by adding the starch to the tofu while the tofu was still too hot, causing the starch to gelatinate. IDK though, I've never had that issue. I don't know quite what you mean by hollow texture, but I will say I've never liked how tofu comes out with the boiling method. For me, tofu comes out best by just cooking it longer at a lower temperature to evaporate the excess water without burning it. I don't press it or do any other prep first (except marinading sometimes).
I think that could be it, I didn't really let it cool much, just enough while I was doing some other prep. I guess the 'hollowness' is a direct flipside of the skin being leathery, i.e. I was focussing so much on the tough exterior that the soft internal texture wasn't noticeable, so probably doubling up on the same complaint.
Next time I think I'll let it cool for longer and maybe give a lil pat dry even. I'll have to manage my impatience in pursuit of a better outcome. Thank you for the guidance
I think it's really just a matter of over cooking. Especially with the salt boil, that's going to draw extra moisture out of the interior too