qq: wouldn't western "silken" tofu be the better choice? I've heard chris describe it before as essentially douhua. or would that be using the wrong coagulant?
Silken tofu has a bit of a different texture than nigari-coagulated tofu, smoother for sure. That said, in this ‘lunchtime integration initiative’ we’re definitely leaving authenticity hanging out on the sill though - nigari coagulated tofu is equally not douhua! - so definitely use what you personally enjoy :)
qq: wouldn't western "silken" tofu be the better choice? I've heard chris describe it before as essentially douhua. or would that be using the wrong coagulant?
Silken tofu has a bit of a different texture than nigari-coagulated tofu, smoother for sure. That said, in this ‘lunchtime integration initiative’ we’re definitely leaving authenticity hanging out on the sill though - nigari coagulated tofu is equally not douhua! - so definitely use what you personally enjoy :)