Notorious tofu-haters are about to be converted.
Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet.
Some things are not good dry. Cake. Pools. Sex. But tofu is different. The key to both crispness and browning is, so the drier you get your tofu to begin with, the more efficiently these reactions will take place, and the better the contrast between crisp exterior and moist, tender interior will be.There are a number of ways to dry your tofu out before cooking it, but the easiest first step is to.
No matter which method you choose—pressing the tofu between towels or pouring salted boiling water on top and then blotting—your tofu should be dry to the touch before you cook it. Have you ever stuck out your tongue and left it out for few minutes to see how dry it can get? That's what your tofu should feel like.It seems like a no-brainer to marinate tofu, but I'd actually advise against it.
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