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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[–] LeeeroooyJeeenkiiins@hexbear.net 2 points 17 hours ago (1 children)

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

[–] KuroXppi@hexbear.net 1 points 16 hours ago* (last edited 16 hours ago) (1 children)

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

As a snack, with a lighter soy and sugar, maybe some lime juice. Like it could be considered a palette cleanser dish on the table, so the tofu itself is deliberately mild. It's a bit like enjoying mindlessly crunching on plain biscuits. The blandness is part of the appeal.

As closer to a 'meal' with a garlic, chilli-heavy sauce (there are versions of this with even thicker sauce, idk if they add sesame paste or peanut paste, but it can get quite sloppy/stodgy, the tofu by that time has lost any crunch regardless of the frying method. Still good though)

Both could work with a soy marinade

[–] LeeeroooyJeeenkiiins@hexbear.net 1 points 14 hours ago (1 children)

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

[–] KuroXppi@hexbear.net 1 points 14 hours ago* (last edited 14 hours ago)

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 shrug-outta-hecks it sure isn't what I'd serve to convince people to get into tofu though, by a long shot.