zarkanian@sh.itjust.works to Vegan Recipes@sh.itjust.worksEnglish · 13 days agoBoiling tofu instead of pressingmessyvegancook.comexternal-linkmessage-square11linkfedilinkarrow-up139arrow-down13
arrow-up136arrow-down1external-linkBoiling tofu instead of pressingmessyvegancook.comzarkanian@sh.itjust.works to Vegan Recipes@sh.itjust.worksEnglish · 13 days agomessage-square11linkfedilink
minus-squarejollinkfedilinkEnglisharrow-up4·13 days agoWhat do you mean? China traditionally uses all kinds of tofu, from hard to jelly.
minus-squareCubitOom@infosec.publinkfedilinkEnglisharrow-up1·13 days agoYes, 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.
minus-squareMirror Giraffe@piefed.sociallinkfedilinkEnglisharrow-up4·12 days agoThis quote you posted says westerners only want firm tofu and no other types of tofu, not that they’re the only ones who want firm tofu.
minus-squarejollinkfedilinkEnglisharrow-up2·12 days agoIt’s not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.
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.
This quote you posted says westerners only want firm tofu and no other types of tofu, not that they’re the only ones who want firm tofu.
It’s not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.