Following my tofu posts from earlier: I read everything Hannah Che writes. She’s writing about plant based food culture in China. Based in Yunnan now. Her tofu post is exceptional as always
@skinnylatte Do you make your own 豆花？ Where I live, you can't buy it. And my own sometimes works, sometimes doesn't. I am getting the impression that I need to master soy milk first because, if the soy milk isn't right, and isn't consistent, there's no predicting how much gypsum to add.
@libroraptor I don’t as I can get most tofu things easily here tho I do want to get into making some soon. I make my own soy milk though. What kind of soy milk do you use? Is it homemade? Store bought might have differing qualities
Omg a vegan cookbook love it already.
It is funny how much my relationship to tofu changed over the time. From not caring at all to I eat raw tofu with bread out of the fridge. Here in Germany smoked tofu is a big thing because it reminds us of bacon when fried in the pan. @skinnylatte
@TheSecondVariation tofu in Asia isn’t always vegetarian or vegan at all, it’s just another ingredient out of many, but yes she does really good work in the Chinese vegan space
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