Why do English-language sources always seem to advocate pressing tofu? Literally have never seen a cook in China do so. : AskCulinary
Just curious. Is it as a result of there is no longer many tofu types out of doors of Asia? In my enjoy, in China if you wish to have a less assailable tofu you simply purchase… a less assailable tofu. The tofu maker handles the pressing.
My going idea is that tofus in the West use gypsum powder as a coagulant, akin to the southern tofus in China, which makes the tofu much less agency. Northern-style tofus use a salt brine, which makes it less assailable.
However, if I take a look at photos on-line of what is offered as ‘extra-firm tofu’ or ‘agency tofu’ out of the country, they do not glance materially other from the less assailable tofus in China. I am questioning if it might merely be desire? After all, tofu first won recognition in the West as a meat exchange, and possibly Westerners simply need a less assailable, chewier, ‘meatier’ tofu?
Still feels a bit bizarre although, as there is tremendous agency tofu merchandise like dougan that folks may just go for as a substitute. Is it as a result of the ones merchandise are not to be had in the West?
Or is it merely a Japanese or Korean method that I am unfamiliar with?