Then press it again. Always buy extra firm if you want to fry it. don’t marinate it and use cornstarch. Your flavoring should come in the form of an after sauce. if you marinade before it’ll always be wet and won’t fry right
Feb 19, 2024
Related Recs
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I just made my best batch of fried tofu yet by incorporating both of these steps. For so long I only pressed my tofu before cooking and felt that it only made a marginal improvement in final product quality, but I finally used thawed tofu that I had in the freezer for months. The result: a dramatically firmer, chewier, and more crispy final product.
Feb 11, 2025
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i like converting tofu haters with this recipe
press it, cut it, then freeze it (on a cookie sheet for extra convenience, you can put it in a container later). when you defrost it, you can press aaaaalll the water out, roll in some corn starch and then fry it to super crispy perfection
serve with any sauce you like, sriracha mayo, bulgolgi marinade, teriyaki etc
Feb 8, 2024
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A great way to properly ensure you have a robust tofu rotation is one in the freezer and one in the fridge.
Stop using the silly method of pressing them to draw the moisture out, when you freeze your firm tofu it forces the water content from the tofu cause you know, they froze.
So when you defrost them you will be left with a tofu block that has better texture, better consistency and little internal holes that soaks up sauce perfectly.
Jan 24, 2024
Top Recs from @snorlaxonzinc
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40-60 year old people get laid off daily after 15+ years in an industry and have to restart. You’re too young to even know life’s all about restarting and it’s all relative. Fall in love with the process of learning and it’ll never be scary. You might even end up loving what you pivot too. You’ll be fine.
Aug 5, 2024
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Put gloves on and seperate 20 cartons of eggs, idk
Mar 19, 2024
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Just where what you want.
Feb 4, 2024