[CH] Tofu
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 12 Oct 1998 10:51:52 -0700
My Goodness! First off, I do have the tofu book mentioned, have had it
since 1979, when it first appeared in paper back, and have used many of
the recipes and ideas that these two folk suggested. HOWEVER, as we
have, here in BC, a very large Asian population, we do have very fresh
commercially produced, excellent tofu, and while the idea of producing
your own has merit, when we have within 60 miles two competing Asian
tofu factories on Vancouver Island, and just 30 miles away across the
Straight of Georgia in Vancouver, there are many more.There are store
front operations that I have been in where you can watch the whole
process taking place, and where they have many different forms of tofu
available, deep fried blocks, deep fried squares, soft desert tofu
sweetened and flavoured, medium firm blocks, either floating freely in
water or packaged, and really firm pressed tofu packaged, and they also
sell tofu skins. Now when I can purchase really fresh stuff, for as
little as 98 cents a lb, I really see no point in building my own home
made stuff. If, as many of the list members are, I was in a position
where this was not the availability and quality, then I may be tempted
to go at this again. Thanks Margaret, and Thanks Rain for the mail, and
I will see if I can conjure up a couple more of my neat tofu recipes,
with heat! As tofu has the remarkable property of affinity with whatever
it is cooked with, it takes on flavor like no other protein, and when a
hot, chile, garlic, ginger sauce is added to the tofu while stir frying,
it does great things for it, and even the
most determined tofu hater will like it!Cheers, Doug in BC