XO Soused - tofu and few notes on non-meat eating identities
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What is tofu? What reputation does tofu have among western diners and chefs? What varieties of tofu can you find in supermarkets and how does this effect the way that tofu is used and enjoyed? When was soybean curd first formed and pressed into existence and when did varieties of dried, smoked, fried and fermented tofu become ubiquitous? What are the differences in the way these varieties absorb flavour and impart mouthfeel?
XO Soused - tofu and few notes on non-meat eating identities
XO Soused - tofu and few notes on non-meat…
XO Soused - tofu and few notes on non-meat eating identities
What is tofu? What reputation does tofu have among western diners and chefs? What varieties of tofu can you find in supermarkets and how does this effect the way that tofu is used and enjoyed? When was soybean curd first formed and pressed into existence and when did varieties of dried, smoked, fried and fermented tofu become ubiquitous? What are the differences in the way these varieties absorb flavour and impart mouthfeel?