America doesn't know tofu
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America doesn't know tofu
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Re: America doesn't know tofu
#2[flagged]
Re: America doesn't know tofu
#3[deleted]
Re: America doesn't know tofu
#4[flagged]
That's such a weird question. You're reacting to the headline as if it was the central part of the article and not, well, a hook for the article's story about China's rich tofu culture and the author's efforts to learn how to prepare it.
Re: America doesn't know tofu
#5If anyone else's wondering whether the author followed up on importing tofu in the US, here's what his webpage says:
> It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt.
> I’m writing a book to teach western cooks how use these ingredients beyond Chinese cooking. I’m also building a team to import and sell these ingredients to western supermarkets. If you’re excited about this project, let me know here. I’d love to find ways to collab.
Re: America doesn't know tofu
#6Well, I can’t believe that he spent 10000 Yuan to learn how to make Tofu.
Re: America doesn't know tofu
#7Fascinating article brimming with the author’s passion for the humble tofu. It left me with a desire to book a ticket to China and try out all the vegetarian foods described in the article! Especially those tofu dumplings of love.
I have a great love for tofu as well, ever since I dropped meat a few years ago. I am glad to see that there are people like George Stiffman that seem to evangelize non-meat dishes and ingredients like tofu.
Re: America doesn't know tofu
#8[flagged]
Re: America doesn't know tofu
#9If anyone else's wondering whether the author followed up on importing tofu in the US, here's what his webpage says: > It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt. > I’m writing a book t…
There's tofu that melts? Huh.
That (I thought) it didn't melt was the one thing holding it back from being a true vegan cheese[0] alternative to me.
[0] Process for making {cheese, tofu}: take {milk, soy milk}, add some acid to make the proteins coagulate, then draw the rest of the owl to get your sliceable high-protein block of controllable firmness and flavour.
Re: America doesn't know tofu
#10If anyone else's wondering whether the author followed up on importing tofu in the US, here's what his webpage says: > It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt. > I’m writing a book t…
There's tofu that melts? Huh. That (I thought) it didn't melt was the one thing holding it back from being a true vegan cheese[0] alternative to me. [0] Process for making {cheese, tofu}: take {milk, soy milk}, add some acid to make the proteins coagulate, then draw the rest of the owl to get your sliceable high-protein block of controllable firmness and flavour.
There are vegan cheese products that melt. I like Violife brand cheeses when I want something melty.