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  1. Embed this notice
    Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:14:11 JST Adrianna Tan Adrianna Tan

    I always thought I hated ‘tofu scramble’ but as usual, it’s simply I hate the tofu selection and preparation processes of people who commit crimes against tofu

    In conversation about 4 months ago from hachyderm.io permalink
    • Embed this notice
      Chris Petrilli (petrillic@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:15:08 JST Chris Petrilli Chris Petrilli
      in reply to

      @skinnylatte if you start with the attitude that tofu is tasteless and you’re just suffering jt for “health” you’re never going to end up respecting the ingredient and doing something interesting with it.

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:17:37 JST Adrianna Tan Adrianna Tan
      in reply to

      I’m a tofu nerd, most ‘vegan tofu’ recipes are bad

      I just prefer making my own home style tofu dishes rather than trying to make it something it’s not (meat)

      I also like telling people that the most enthusiastic tofu enjoyers in East and SE Asia are not vegans

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:26:08 JST Adrianna Tan Adrianna Tan
      in reply to

      The vegan content creators I trust on tofu are the people whose versions of SE and E Asian food I trust:

      WoonHeng
      KampungVegan
      Che Jorge
      KoreanVegan

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:26:28 JST Adrianna Tan Adrianna Tan
      in reply to
      • Peter Merholz

      @peterme only the first episode!! Gotta catch up

      In conversation about 4 months ago permalink
    • Embed this notice
      Peter Merholz (peterme@sfba.social)'s status on Tuesday, 14-Jan-2025 09:26:29 JST Peter Merholz Peter Merholz
      in reply to

      @skinnylatte Speaking of tofu, did you watch "Culinary Class War" by any chance?

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:27:21 JST Adrianna Tan Adrianna Tan
      in reply to

      As a non vegan I’m horrified by the content out there that’s about ‘make tofu taste like chicken!!’ No, I want tofu to taste like tofu

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 09:28:17 JST Adrianna Tan Adrianna Tan
      in reply to

      Lots of people have never had amazing tofu dishes, or something

      In conversation about 4 months ago permalink
    • Embed this notice
      scott f (scott@carfree.city)'s status on Tuesday, 14-Jan-2025 10:15:51 JST scott f scott f
      in reply to

      @skinnylatte most SF restaurants that have “tofu scramble” just stir-fry cubes of tofu, which is not even scrambled! Beach’N’s is the one I like.

      In conversation about 4 months ago permalink
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 10:15:51 JST Adrianna Tan Adrianna Tan
      in reply to
      • scott f

      @scott thanks! I’ll try that some day

      In conversation about 4 months ago permalink
    • Embed this notice
      Arty-chan (Cynthia) (artychan@mastodon.social)'s status on Tuesday, 14-Jan-2025 13:25:39 JST Arty-chan (Cynthia) Arty-chan (Cynthia)
      in reply to

      @skinnylatte hard agree. Tofu should just take like tofu, yo.

      I will say one thing. As an Asian person, I never thought to bake tofu, which I tried doing today and it was quite tasty: https://mastodon.social/@artychan/113824772487263134

      In conversation about 4 months ago permalink

      Attachments

      1. Domain not in remote thumbnail source whitelist: files.mastodon.social
        Arty-chan (Cynthia) (@artychan@mastodon.social)
        from Arty-chan (Cynthia)
        Attached: 1 image For some reason, I’ve never thought to bake #tofu before. For a first attempt, I think it turned out fairly well. #food #vegetarian
    • Embed this notice
      Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Jan-2025 13:25:39 JST Adrianna Tan Adrianna Tan
      in reply to
      • Arty-chan (Cynthia)

      @artychan nice! Tofu is so versatile

      In conversation about 4 months ago permalink
    • Embed this notice
      Luke Kanies (lkanies@hachyderm.io)'s status on Tuesday, 14-Jan-2025 18:10:14 JST Luke Kanies Luke Kanies
      in reply to

      @skinnylatte I’d be very interested in whether we had any overlap in how we like tofu.

      I grew up vegan, with a soy/tofu “dairy” (as we called it) on the commune. I am confident we were the only ones making tofu within hundreds of miles in the 70s and 80s in Tennessee.

      We may have done some “yeast cheese” crimes, and should not be forgiven for “soysage”. But… we never tried to recreate the flavor of meat. And to this day, my whole family avoids the fake meat that tries to taste like meat meat.

      I just use tofu to add protein to dishes that otherwise would lack it. And I have many — but mostly American-ish — ways of doing so. (But I make no promises that anyone else would like any of them.)

      I have loved most of the veg Asian dishes I have had with tofu. But as you point out, it is hard to find a restaurant selling a tofu dish that a vegetarian can eat. For me, korean is the worst combo of “that sounds delicious and amazing” and “oh there’s shrimp in it?”

      In conversation about 4 months ago permalink
    • Embed this notice
      Luke Kanies (lkanies@hachyderm.io)'s status on Tuesday, 14-Jan-2025 18:12:15 JST Luke Kanies Luke Kanies
      in reply to

      @skinnylatte 👀

      I love tofu. But… it’s not exactly long on flavor. I love it best when surrounded with fats, chile, and umami

      In conversation about 4 months ago permalink

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