An aura of sameness surrounds tofu. White-on-white, with a texture of non-varying smoothness, it's easy to believe that one tub's the same as another.
Sheesh, with only three ingredients -- soybeans, water and a little something to make it gel -- how much variation could there be?
Plenty, it turns out.
http://archives.starbulletin.com/2003/0 ... ndex1.html
I know tofu is from China, but maybe there is a future Usagi story somewhere in the beans?
