If you're not convinced about tofu, you've been eating it all wrong. The post From deep-fried tofu to a Sichuanese classic: ...
Temperature also plays a major role. If the oil temperature drops too low, water escapes more slowly, and the tofu absorbs excess oil before the exterior can properly crisp. Maintaining frying ...
Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Soy, oh soy! You knew we were going to have to bust out a soy recipe or ...
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Agedashi tofu

Crisp, deep-fried tofu in an umami-forward sauce. The post Agedashi tofu appeared first on Gourmet Traveller.
Tofu is now a top-five item on my grocery list and my favorite source of high-quality protein, easily surpassing eggs (not surprising these days) for its affordability and versatility. I like to keep ...
You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Sometimes I think we Westerners – or many of us, anyway — have it all wrong ...