zarkanian@sh.itjust.works to Vegan Recipes@sh.itjust.worksEnglish · 30 天前Boiling 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 · 30 天前message-square11linkfedilink
minus-squarejol@discuss.tchncs.delinkfedilinkEnglisharrow-up4·29 天前What do you mean? China traditionally uses all kinds of tofu, from hard to jelly.
minus-squareCubitOomlinkfedilinkEnglisharrow-up1·29 天前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.
minus-squareMirror Giraffe@piefed.sociallinkfedilinkEnglisharrow-up4·29 天前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.
minus-squarejol@discuss.tchncs.delinkfedilinkEnglisharrow-up2·29 天前It’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.