In Cologne yesterday, I had a killer find at a random asian food shop: a bag of "dried tofu knots" for 99 euro cents. Your guess would be as good as mine when trying to imagine what sort of texture and taste this packaged food would aquire after rehydration. I boiled them for about 10min in vegetable bouillon and then sprinkled them with soy sauce and brown rice vinegar. Result: Tasty! and also quite chewy.
Of course I double-checked the label that it was vegan. Ingredients: soy beans, water. Well, I suppose that is what tofu is made of, but should we still be calling these buggers tofu knots? It reminded me of an argument about stem cell research or the likes that I'd heard in my philosophy 101 class from back in the day. But before we go there, let's talk about Yes.
Yes, Yes. The pop rock hit from the '70s that kept going until no one was too sure what was actually going along anymore. How much was the band Anderson, Bruford, Wakeman and Howe? Was it still Yes despite the departures and returns of many a guitarist, keyboardist, bass player...? What makes them Yes? How can these knots remain tofu? I'm no guru. I've only just compared tofu to another British progressive rock band.
4 comments:
there you go again with those "stoner thoughts" and trying to be philosophic...
i'd like to try these knots... look like they could possibly be like tortellini?
tortellini? maybe? except no filling. but the knottiness does give it texture.
Now every time I hit a Yes button my mind will wander to that philosophical question, and tofu knots.
I have never seen or experienced tofu knots! Quite interesting. I wonder where I could oreven if I could find some here in ARIZONA.
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