First question, So in the US, tofu is fried with cornstarch. However, cornstarch was invented in new jersey. So I am wondering how Asian originally made it.
Second Question, every recipe I see of tofu uses cornstarch. I don't know if it in my mind(I know its not supposed to taste like anything), I feel like I don't like the way it taste, with cornstarch. Are there any alts?
[link] [comments]
from AskCulinary https://ift.tt/3zsi6QV
Comments
Post a Comment