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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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.
I'm just really all in on 100% always using this simple marinade with tofu because otherwise I personally find it's just flavorless, but this way the soy sauce soaks in a bit and caramelizes on the exterior so there's a nice savory base flavor for whatever other sauce/seasoning you want to use to play with
it's not necessary to do this exact thing but I think tofu should always have something done to it, even if the intention here is for most of the flavor to come from the sauce, just so that there is more going on in general. Personally I don't find a relatively flavorless chunk, even with a great sauce and texture, to be particularly appealing, and I think that that might be a widely held opinion (idk that might just be me also trying to explain why so many rubes just "hate" tofu, although most people who say they dislike it tend to say it's the texture that puts them off. I think the lack of internal flavor is a component, though)
I think pan frying is definitely better if you don't need to reduce calories from oil, and if you don't find the clean up to not be worth it. It'll at least give a closer result on the seared sides that deep frying would
I'm already sold on eating the tofu so I don't mind if it's on the milder side. My fried tofu appetite runs from
Both could work with a soy marinade
I just think that it's more no flavor if you do nothing, rather than just "mild", and it's better to give it something. It's a flavor sponge, but it's really kinda got nothing in it by itself. I compare it to mushrooms but most mushrooms have a lot of savory flavors going on by themselves when cooked, tofu is just neutral bean cheese and I just don't think neutral nothing flavor is a great starting point when you've started cooking it
I find that unseasoned tofu (especially uncooked tofu) has a pleasant vegetal, beany (I mean, yeah it's made of beans) flavour, sometimes slightly sour. But it is definitely a blank canvas. It's why it's so often paired with pungent or strong flavours like chili, garlic, century egg, doubanjiang for mapodofu etc.
And yeah when you fry it whatever original flavour the tofu had on its own is essentially obliterated, so my word choice of 'mild' probs wasn't the best.
Idk what it is about the unseasoned fried tofu that hits the spot for me though. It's deliberately fried in a 'neutral' oil (菜籽油, canola oil) so that only the sauce imparts the flavour. The fried stuff could just as well be edible cardboard, like that unflavoured extruded corn stuff. But sometimes people just wanna eat crunchy cardboard with a bit of chilli oil ig
it sure isn't what I'd serve to convince people to get into tofu though, by a long shot.