I wouldn’t be worried about Chinese Americans being too familiar with rare Chinese Tofu varieties, simply cause China is a large culturally diverse place and most Chinese-Americans are from The south eastern Cantonese speaking regions ,
As an English speaking Vegan on the internet I’ve noticed and increased interest in “ tofus” made with other legumes, like peanuts or black beans, I think there is value in having substitutes available for a common allergen, and wonder If you could market “ black bean tofu” at a Mexican restaurant as something new and trendy and that “fits the restaurant” even If it’s still standard firm tofu.
Interesting idea! Funny enough, black bean tofu is actually made with black soybeans, not black beans. The standard beans don’t curdle the same way—too much starch content—so they can only form starch not protein gels. Would be cool to see more of them, though, and be able to better personalize towards different restaurants
Turns out my last comment was wrong! Mary’s Test Kitchen (https://www.instagram.com/marystestkitchen/) has found that by removing the starch from other legumes, you can make soy-like tofu out of them. Haven’t tried yet but looks legit!
I wouldn’t be worried about Chinese Americans being too familiar with rare Chinese Tofu varieties, simply cause China is a large culturally diverse place and most Chinese-Americans are from The south eastern Cantonese speaking regions ,
As an English speaking Vegan on the internet I’ve noticed and increased interest in “ tofus” made with other legumes, like peanuts or black beans, I think there is value in having substitutes available for a common allergen, and wonder If you could market “ black bean tofu” at a Mexican restaurant as something new and trendy and that “fits the restaurant” even If it’s still standard firm tofu.
Interesting idea! Funny enough, black bean tofu is actually made with black soybeans, not black beans. The standard beans don’t curdle the same way—too much starch content—so they can only form starch not protein gels. Would be cool to see more of them, though, and be able to better personalize towards different restaurants
Turns out my last comment was wrong! Mary’s Test Kitchen (https://www.instagram.com/marystestkitchen/) has found that by removing the starch from other legumes, you can make soy-like tofu out of them. Haven’t tried yet but looks legit!