zarkanian5d ago

Boiling tofu instead of pressing

https://sh.itjust.works/post/57190454

Boiling tofu instead of pressing - sh.itjust.works

Lemmy

Show threadCubitOom

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.

Mar 22 at 3:44amWeb
Show threadjol5d ago
What do you mean? China traditionally uses all kinds of tofu, from hard to jelly.
Show threadCubitOom5d ago
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.
Show threadMirror Giraffe5d ago
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.
Show threadjol5d ago
It’s not a western thing, but in the west we are more o obcesed with it, and virtually only eat extra firm tofu.