As a vegan who lives in China now, I am grateful that there are at least 15 different types of tofu in my local grocery store. My favorite is called vegetarian chicken—https://baike.baidu.com/item/素鸡/265385
Suji is incredible! We’ve been calling it “Shanghai tofu” in our book, since vegetarian chicken can sometimes be misinterpreted as a mock meat.
Funny enough, if you freeze and thaw it a couple times, the crumb becomes very bread-like. Stew it in a creamy, sweet sauce, refrigerate it overnight, and it will have an almost “tres leches cake” consistency. Such a cool ingredient!
As a vegan who lives in China now, I am grateful that there are at least 15 different types of tofu in my local grocery store. My favorite is called vegetarian chicken—https://baike.baidu.com/item/素鸡/265385
Suji is incredible! We’ve been calling it “Shanghai tofu” in our book, since vegetarian chicken can sometimes be misinterpreted as a mock meat.
Funny enough, if you freeze and thaw it a couple times, the crumb becomes very bread-like. Stew it in a creamy, sweet sauce, refrigerate it overnight, and it will have an almost “tres leches cake” consistency. Such a cool ingredient!
Thanks for the tips. My mum happened to have left a bit of Suji in my freezer. I will give it a try.