With boiling you can stir fry with soft tofu without tearing it apart. Otherwise you have to use firmer tofu which has a different texture.
this post was submitted on 21 Mar 2026
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I’m definitely gonna have to give this a try, sounds really interesting
Ironic, given how relatively energy-intensive it is.
Boiling?
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.
What do you mean? China traditionally uses all kinds of tofu, from hard to jelly.
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.
It's not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.
That was a lot of words to not actually provide any evidence to their point about efficiency nor effectiveness