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.
I’m definitely gonna have to give this a try, sounds really interesting
That was a lot of words to not actually provide any evidence to their point about efficiency nor effectiveness
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.
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.
Ironic, given how relatively energy-intensive it is.
Relative to pressing it, sure. Relative to the rest of the cooking you do, it’s not that much. Relative to the rest of the power you use every day, it’s basically nothing
Boiling?
