Great article! I’m increasingly fond of the softer varieties of tofu rather than firm and crispy types.
I think the biggest issue for people trying out and enjoying tofu in western cultures has to do with the perception that it is a “meat substitute” - with the accompanying expectations that tofu then most of the time cannot live up to since it is not, in fact, meat - rather than a type of food unique in its own right. I think and hope that this is changing, so that more people will appreciate the joys of tofu.
Great article! I’m increasingly fond of the softer varieties of tofu rather than firm and crispy types.
I think the biggest issue for people trying out and enjoying tofu in western cultures has to do with the perception that it is a “meat substitute” - with the accompanying expectations that tofu then most of the time cannot live up to since it is not, in fact, meat - rather than a type of food unique in its own right. I think and hope that this is changing, so that more people will appreciate the joys of tofu.
Great article -- I've never even heard of crispy tofu
Thank you for sharing this really useful guide! I am already looking forward to Part 2!