> Asian means of eating tofu is fundamentally different from the vegitarian way of eating tofu. The Asian means of preparation is typically 75% tofu and 25% is meat for taste.
Am from Asia and I've never heard and seen this in my life. Tofu is _never_ mixed with meat. That's a bit of an absurd statement as tofu and meat have nothing in common unless frozen and deepfried (then tofu has a texture of chicken).
Fairly common in Korean cooking from my experience? Usually some stew with tofu and pork and whatnot. Rarely is it eaten on its own except for banchan/side dishes.
Fair reading, but not my interpretation - I believe the GP was referencing using 75% tofu and 25% in the preparation of dishes, not in the preparation of the tofu itself.
Sorry - yes, I meant served with meat, not necessarily ground and blended together. I'm thinking Mapo Tofu (Chinese), Soondubu/Jjigae (Korean), Niku Tofu (Japanese).
Am from Asia and I've never heard and seen this in my life. Tofu is _never_ mixed with meat. That's a bit of an absurd statement as tofu and meat have nothing in common unless frozen and deepfried (then tofu has a texture of chicken).