EVERYTHING
TOFU
soy milk, soy puree (Go), soy pulp (Okara), curds, and yuba (Tofu skin), are all foods that come from different stages in the process of tofu making. They can be used both as ingredients and as foods that stand for their own
The difference between handmade tofu and industrial tofu is wide as the distance between east and west
The New Chef will have to have a Tofu artisan to work with closely, providing him-her with high-quality Tofu. They will have to be connected just like a good chef is connected to the farmer or seller from whom he-she gets the best vegetables, greens, and herbs to achieve the envisioned dish. The same kind of connection based on trust, which a winemaker or seller and a good chef have.
As a vegan, I am glad to see so much Tofu on the store's shelves, yet as a creator, my heart is sad to notice how people assume that Tofu is flat in texture and taste. As handmade Tofu is far from being flat. It is a delicacy
Since industrial tofu is flat, it is being treated as a "canvas", to absorb flavors and has its flatness hidden in different ways. For me, the delicacy of handmade tofu plays a respected role on its own, in the final dish
Yael Rein, artist creator with Tofu
