i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?
i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?
For frying I cut them into cubes and parboil in salted water for a few minutes then dredge in corn starch.
i recently learned the corn starch tofu technique and wow what a difference it makes. holds onto sauces so well and has a better crust.
sometimes if i have the time i freeze the tofu overnight before thawing it out and then cooking it- the ice crystals break the cell walls and make a much more porous texture inside