Why Restaurant Tofu is SO MUCH BETTER than Homemade Tofu
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- Опубліковано 9 чер 2022
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Why is restaurant Tofu so much better than homemade tofu? A few reasons.. lets go through them. Every time I go to a restaurant that makes great tofu I always wondered how they make it. How is this tofu prepared. Well after months of research and testing its confirmed.
So lets make some incredible Tofu!
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After working in a few vegan restaurants I can confirm that we always boiled the tofu before doing anything else with it. Never pressed it before ✌️
Boom and the legend has spoken!!
I’ve been vegetarian my whole life and never have pressed my tofu
@@Lettuce-and-Tomatoes & FutureLettuce 🥬🥗🥕👏🏻👏🏻👏🏻
Stupid question, but does the tofu soak up a lot of the salt and increase the amount of sodium intake using this method?
@@JoeyD913 it’s like salt cooking fish or regular meat it soaks up kinda the perfect amount for flavor so I mean yes but I couldn’t imagine it being an alarming amount
The salt water boiling trick has been a huge move in my kitchen. I usually just leave it in the pot with the heat off after boiling for a few minutes until I am ready to stir fry. Major Key 🔑
It makes a HUGE difference!! Its wild
i’m a simple man, i see sauce stache post, i come running.
Thats awesome!!! I appreciate you!!!
@@SauceStache no, thank you. i suffer from an autoimmune disease that makes it really hard to eat, especially so for meat. your vegan meat replacement recipes have helped so much that i’m no longer underweight. you’ve directly had a hand in improving my quality of life, so thank you.
You're missing the biggest restaurant tofu secret... TOFU PUFFS. You have to deep fry tofu at a specific temperature to get it puffy and actually SPONGE LIKE. I've never got it right at home, so I buy tofu puffs at the Asian supermarket.
YES
Agree, freeze then deepfry = win tofu
For a zero waste store I work in we partnered with a local Asian restaurant to buy authentic, fresh-made tofu in bulk and sell it package-free and what they told me is that actually, for better texture (and safety too) they fry their tofu like you showed us here (with some cornstarch and in A LOT of oil) and only then, they freeze it. I think it might me the key to avoiding textural changes and having a soft yet chewy inside and that characteristic skin" development. Just fyi because you touched on many important aspects anyways!
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Thanks for this more informational video!
Have a great end of the week!
they freeze it after they deep fry it ?
Still, pressing has its place! All about variation in texture. Some dishes, you want that softer texture, some you want firmer. Some you want the flaky texture or even grainer texture of frozen tofu. But sometimes it's wrong for the dish. Sometimes you want that abundant water content. Sometimes you want it so be so dry it's chips!
Totally~!! hahah I get a little to "one way or the other" sometimes hahaha but really I still press from time to time when needed. I think for me what happened was there was so many recipes that all say you need to press that really, you didnt hahah but pressing totally still has its place!!
Thank you so much! Following these tips I made the best tofu ever! It looked just like the restaurant! It tasted phenomenal ( I let it soak in salt water, drained, put it in air fryer, then drowned it in my garlic chili sauce with a few other ingredients)! This video is the best! My wife has fallen in love with me all over again since I made this for lunch! So apparently these tips also bring love and happiness in addition to delicious tofu! 🙏🏾🙏🏾🙏🏾
A little onion and/or garlic powder added to the cornstarch adds a nice savory touch. A little toasted sesame oil added to the frying oil or air frying coating adds more umami.
When I stopped eating meat as a child (over 20 years ago) I always coated my tofu with a teaspoon of flour and some curry powder and salt and then fried it. This is still one of my favorite ways to cook tofu. If I don‘t cook the whole tofu, I cube it and put it in a glas container with some tsp of salt and cover with water. It stays good for over a week and has a good flavour when I decide to use it. Finally, I lately upgraded this by adding ½ sojsauce and ½ balsamico (and some garlic cloves) instead of salty water. I gently press the tofu cubes into the glas and make sure they are completely covered. This stays good for a few weeks and tastes amazing. I had to forward this recipe to some friends, they loved it so much!
Thanks for sharing this storage tip!
I have always done this, didn't even know that's how it's done in restaurants, just felt like the right way to get it crispy.
Basically, I never press it (it helps that I have access to very firm tofu), never marinate it (tried once, didn't like it), never even boiled it or froze it. I just fry the tofu at first with no seasoning, just enough oil, heat and time. Then, after it's crispy, I pour a mix of soy sauce, MSG, vinegar and sometimes a bit of sugar or barbecue sauce. Let it reduce until it's sticky and it's done. Meaty chewy texture and rich umami flavour.
for those curious about why the boiled in salted water has the least water, it's because of osmosis. water always moves from areas of higher concentration to lower concentration. so the water in the tofu wants to move out into the saltwater. so it leeches out, salt also leeches into the tofu in the same way.
also you said Acetaldehyde weird because UA-cam was going to think you said ass did you.
That makes same. It's the same principle with brining meat...so maybe brining tofu would be great to bring all the flavours inside, too? Maybe that works better than marinating. Hm.
Just my thoughts on it but I doubt the salt water could have had a high enough concentration of salt to cause all that much osmosis. I thought maybe evaporation from being heated would cause the water loss, especially if cooking made it more porous or easier for water to escape from, but it might also be possible that the heat causes the proteins in the tofu to shift and force out some water. If I actually cared more I might run an experiment boiling tofu in different salinities and also soaking them at room temp in salt water to figure out how much mass is lost
I think it's more about the water being drawn out of the tofu to match the salt concentration in the surrounding water. What you're saying is that there is more water in tofu than there is water in salt water, doesn't really make sense imho
Sorry, you’re spreading incorrect information. Osmosis is when solvent (in this case, water) goes from a lower concentration to a higher concentration. What you’re describing is reverse osmosis.
@@jadejaguar69 no he was correct
I participate in several vegan groups on facebook, and "how do I cook tofu" is a constant question new members ask. Thank you for this video, It's really sums up all of the info so nicely!
What are the groups do you mind sharing?
Let me tell you, it's not. Restaurants in my area never freeze it overnight and never season and coat it correctly to make it crispy. Homemade Tofu as I've learned to make it on the internet is the best.
Also coating with only corn starch works every time. Season the starch with some smoked paprika and you get the best Tofu
Boom.. there is a million ways. These were just some tips. I did think about the whole restraunt thing, because I know some restraurants dont know how to prep tofu. But I've had some incredibly prepared restaurant tofu that was amazing!
Same. Tofu in my area is always straight from package and non seasoned added to the dish.
yeah like, "you can cheat by using corn starch"? That is all tofu needs
An other thing I find add a bit of salt in the oil when frying tofu. 👍 Result crispy on the outside and soft on the inside. At the Buddhist temple they add blocks of tofu with a bit of salt and let it boil for a few minutes before adding your veggies to make soups. Result soft and firm to tofu.
Same! I've never gotten really good tofu at a restaurant around me.
The thing I really can’t stand about the sponge analogy for people or things, is that it totally disregards the fact that a sponge does not retain what it takes in. So yeah, tofu is like a sponge, when it’s in the marinade it takes it in but as soon as it is removed from it the marinade starts seeping out.
This is exactly the kind of video I love from you, Stache! I just learned so much and I can't wait to throw together a Chow Mein with crispy tofu later today. Also, LOVE the backing tracks you've been using. Your youtubing skills have come a long way!
I love this video! Quick and to the point and tips I've never heard before! I will definitely be trying the boiled tofu method!
Sauce, once again you have blown my mind! I was always trying to figure out how to get my tofu restaurant quality. You're literally a gift to the vegan world!
💯% boiling method works... I didn't add as much salt (1tsp) and it still worked. Also, the air fryer time varies. 375 and 14 min worked for me. I suggest you stay close to observe.
i desperately needed this video, thank you!
LOVE THIS!! 💕 Awesome tips 🤩
This is such a well thought through video. Thank you so much for educating me😄
great video!
i would love a series about great simple vegan sauces, thats still my main problem in the weeknight kitchen.
Try rainbow plant life!! She’s got great vegan sauces and really emphasizes flexibility so the sauces and elements fit in a lot of different recipes.
Here's a few I use in the week: Asian inspired - coconut milk, turmeric, black or white pepper, soy sauce;
Italian inspired - passata, basil, olive oil, sea salt;
Indian inspired - curry powder, or a combination of your own ground spices, garam masala and salt.
When I want to impress for a dinner party, I'll add additional ingredients to really ramp up the flavours. Hope these help!
@@Lauren-to2re Rainbow Plant Life is an awesome channel!
Great info!!! Thankssss
ive been subbed a while and love how your channel has grown!!!
Super helpful tips!
Very impressive! Keep up your good work… thank you again, subscribed 🙏😀
Self proclaimed "tofu guru" here 😂 I grew up eating it many different ways back in the 70s. My family and I love this stuff! There are countless ways to prepare it. The BEST way to get the most seasoning into it by incorporating the seasoning into the curd, if you make your own.
The brine boiling is the traditional way of preparing it for a lot of Asian cultures. It is mainly used to remove some of the moisture, the packing tofu brine taste and create a uniformed texture before actually using it in any recipe.
Just a side note for the deep frying method...there are two common reasons you would fry it like this. 1)If you're wanting the crispy texture 2)If you're wanting to keep it intact for a recipe and/or want it to soak up the flavor of a soup broth for example. A tip for the second instance when deep frying...the tofu will taste a lot better if you remove the oil before marinating it or adding it to a soup/sauce. Yes, it's more work, but boiling it again in water and squeeze drying it afterwards makes it taste even better. This is actually the methid used for tofu skins. It literally soaks flavor up exactly like a sponge.
Many many different ways of preparing tofu. Heck, the best plant based burger I've ever made was by mixing deep fried prepped tofu with homemade pre-seasoned tofu. The possibilities are endless!
Enjoyed the video! Thank you for sharing 🙏
Thank you for the tofu tips!
AFTERNOON SAUCYMAN!
Finally, another video that is relevant to me lol. Every time I try to cook tofu it sticks and singes on every side and comes out tasting like a squishy charcoal briguette lol.
Also, I still laugh about me finally bringing home a Tofu press of my very own and the same day you release that "DON'T PRESS YOUR TOFU" video.
Wouldn't a press be useful for something like, say, tofu salad? I still have my tofu press and I would use it for that. But I will no longer be pressing the tofu I'll be cooking.
@@PinkRose-aka-Alexandrite I have no idea, I am at absolute beginner tofu level lol.
@@christophermorin9036 I'm no pro myself. Thank goodness we have people like SauceStache to help us along! 😊
Nailed it! Especially the corn starch tip.
I have ALWAYS wondered this!!!!
Awesome video earned a sub !
thanks for these tips and the straight talk about pressing and marinating, and looks like i've been putting way too much corn starch on mine, i still gotta give boiling a shot
Thanks for the training Sauce Stache channel!
I just want to say I love your recipes and videos! That is all 🙂
Great tips!! I always wondered how restaurant tofu tastes so much better!! it makes sense that oil and salt does the trick :D I also never press it, I want it immediately so I just press it in a kitchen towel as much as I can to press out some of the liquid.
Its wild the difference it can make!!
I've seen plenty of people in the kit hen using cutting boards and big containers (we call them lexans) to press tofu. I actually stopped pressing after watch your video. I've tried to encourage others as well. But typically I'm either the one making the tofu or watching someone use a ton of cornstarch for a like 5 pounds or more of tofu. Recently, I had two test runs. I made the same dish both times. In the beginning I ended up brining the tofu, but the second time it was for hours and hours. Turned out amazing. The combination of salt and acid drew out moisture and ready for a wet dredge. I've also done the pan fry with a little cornstarch and then when it gets brown all over I toss in sauces and such.
My biggest advice to would be to cut tofu in slices or strips NOT IN CUBES. Just throw it on a pan of a while than just add soy source garlic any other seasoning it always comes out perfect. PLS try that
I love tofu in strips! But I actually cubed more than crumbled at least
I personally do not care for tofu , but my partner absolutely lives for it so I LOVE making magical tofu for him everytime . I consider myself a pro-tofu magic maker , the boiling with salt .. hmm I love this idea can't wait to try !
I bought the same type of tofu press that you have. I have been wanting to try the sprout super firm tofu. This recipe sounds interesting to try not only this tofu but I also have the different tofus to try.. These recipes sound fun to experimentl! I want to do this recpe but am getting overloaded with all your other recipes.....🤔😋
Ponder. Ponder...., which recipe to make first? All of your recipes look & sound & taste good!
Keep on keeping on!
Your site is a JOY to peruse!💚😋
I just love to check into your sites, be it UA-cam or Twitter throughout the week.
Luv ya Mark & Monica!
OMG I've been thinking for months why my tofu never tastes as good as restaurants so I thank you for this!
I live in a pretty deserted city, and we have one restaurant that serves fried bean curd, its SOOOO delicious ughhhh I've tried making it at home and it always turns out dry, burnt or flavourless. This video helped to make sooo much sense thank you!!!
Tried both methods this week. The freezer one turned out slightly better for me but there wasn't much difference overall. They turned out really well.
Thank you so much for the tips! Im running to the store to grab some tofu now you got me in the mood! Quick question though, what is your ratio of soy sauce to sweet chili? I have both but dont want to waste any product!
I follow most of these tips! The homemade tofu I make is MUCH better than the restaurant tofu I’ve had. So much prep, but wow does my whole family love it when tofu is made like this.
Mine definitely has an extremely unhealthy marinade and prep method. So tasty is definitely not always sustainable 😅
These are some great tips!
Next time I use tofu I’m trying the saltwater boiling, deeper oil, and a sauce like the one you make here!
The boiling trick works like magic!
Great video.
I made it using the salt technique and boiling it too! Finally unlocked tofu cooking. Thanks for the video
I usually use just a few tablespoons of olive and sesame oils (no cornstarch, but now I'm going to try it). Brown 4 sides and then add dry herbs while sautéing for about a minute. Lastly, add a half and half mix of tamari and ginger juice
Amazing 😍 Greetings from Scotland 😊 Have a great day everyone 🌻 Stay blessed
Thank you! Cheers!
I've liked tofu for a while but never thought I'd make it as well as the restaurants so I never tried- till today, and it came out perfectly first try! The boiling, light breading and frying worked perfectly. I'm gonna remember this video.
Boiling the tofu is definitely a game changer! It tastes way better than without the boiling. I thought it would only be slightly different but it’s 100% the best tip ever! Thanks Saucestache!
It’s such a great trick! It’s the only way I prep tofu now!
Try experimenting with different tofus. Tofu puffs (English name), pre-fried, super firm (always vacuum sealed), and dozens of others have different textures and can be marinated. For the super firm tofu try dry rubs or seasoning it with minimal liquid just enough to coat the cut up tofu. Most Asian restaurants don't press tofu at all they coat medium firm tofu with corn or other startch and fry it or just fry it in a wok. They also utilize a deep fryer in many cases. There are other traditional ways to use the tofu in soups, hot pot, and many others.
The tufo puffs are amazing - especially in Thai coconut soup.
Tofu marinades work really really well if you use an acid like lemon juice mixed 50/50 with tamari soy sauce, blended up with some cloves of garlic and a herb like rosemary or oregano. It has to be simple, and the acid/salt content must be fairly high. I have had amazing success with this!
Lemon juice + Tamari sauce + garlic + herb = simple and extremely effective! 🙏🏼💙✨
Could you try making deep fried tofu puffs from scratch like the ones you can get in restaurants or vacuum packed in asian markets? i haven’t found a recipe that gets the right spongy texture and i’d love to know how it’s actually made
I think the trick is just deep frying. Check out the Chinese Cooking Demystified channel's video on frying tofu, they cover how to make the puffy kind
Have you tried different types of tofu firmness?
After you deep fry you smoosh it around a bit, like with abuurage tofu skins/pockets, at least that's how I do it
Spongy texture is from frozen tofu. When I was a child in China, we didn't have refrigerator, so we put tofu on our roof in winter overnight to get frozen tofu. Then you cut it into bite size cubes and make soup or stir fry with it, you will get the spongy texture.
This actually taught me a bunch if useful information. Especially the frying in oil. I may have used too much oil at first but it drained really well and was crunchy. I used tofu in place of meat for a Hot Japanese curry.
I did it drunk
Have you ever tried to make your own tofu where you add the flavoring during the "curdle and let sit" phase? I wonder if that would inject flavor into tofu.
it does, but the water when you take the solids out takes most of it. the other option of adding it as you're putting the solids into the tofu press is kind of the same, but mostly it affects texture. if you mix it in, you'll have a weaker texture, if you don't, your tofu will split in interesting ways. so in conclusion, you can but you'll need to be very generous w the flavoring. in my experience, instead of trying any flavors to add on the solids before pressing, the best thing to do with tofu is curdling it with tons of lime juice. it makes for such a good taste that i can eat the whole tofu block without adding anything but a pinch of salt as if it was cheese.
@@genog3788I respectfully disagree. I have been doing it for decades. The best way to flavor the tofu with any type of flavoring is to incorporate the seasoning when making it. Yes, some of the seasoning does leech into the water, but most remains in the block.
I coat my tofu with nutritional yeast as a kind of breading to get the outside flavored and crispy and... 🤤 I recommend it. 😋
That sounds awesome!! I bet its great!!
I do nooch and coconut aminos (on cubed tofu), then bake at around 375 for 35ish minutes (flip once halfway). You’ll get perfectly crispy tofu, with perfect chewy texture inside.
I agree with everything you said except that marinating tofu doesn't make a difference. It definitely does. The trick is to marinate it for at least 24 hrs and to use some vinegar and salt. Anyone who says it's not true hasn't unlocked the secrets to marinating tofu.
Try this, about 2 tsp of your chicken flavor powder broth with 1-2 cups of hot water and 1-2 tsp of vinegar. I usually use rice wine. Marinate for 24 hrs minimum (the longer the better) You will definitely taste the difference.
You can also boil it ina flavor broth. That makes it quicker.
Thank me later.
He made a whole video marinating tofu in various liquids and it didn't make a difference for him. Maybe he has a different kind of tofu than you do, or maybe there are some process steps different.
@@markkalsbeek5883 I'll have to see this video but i know that i can taste the marinade when i marinade tofu.
Yummy.. Looks good..
Thank GOD!!! I hate pressing the tofu! It’s never good enough! And I can go on and on… but this boiling in salt water is Heaven sent! Thank you so much! Now my tofu can be as good as the rest of my dish and the restaurants!!
Us an air fryer for tofu... It's the best way to cook. For extra chewiness, you can always freeze the tofu beforehand, with a kitchen towel wrapped around to withdraw the water as it freezes, without damaging the tofu texture.
Feel like I don't know much on cooking tofu so I was super suprised to find this video concluding with my go to method, really the only method I've ever tried ... I feel like an accidental genius
1:00 I consider that to be pressing tofu but I also use extra firm. When the tofu is soft I like to press it to make it less likely to break
There’s so much more you can do with tofu, personally I like to use it in curries , also natures soy is a great brand same with their seitan! Can’t find their seitan on the west coast though :(
There is!! Possibilities are endless!!
It depends though. Freezing changes the texture, it is taboo in some dishes. BTW, I like Cantonese fried tofu the best, they use silken tofu for that (cannot tell what batter they use, it is a super thin crust that adheres very well on the surface).
My conclusions were similar to yours! But man, i regret all these hours pressing, marinating...
These days i either fry it, bake it, or leave it plain (so yummy in soups)
I knew about freezing, but didn't know about boiling the tofu in saltwater, very cool!
Good tips, that tofu looks delicious. But I wonder... if you really wanted the flavor to penetrate the tofu all the way, rather than serving it with sauce on top, what if you blended tofu with all the tasty sauce, then reformed it into cubes? I'd assume that would get the flavor all the way through, but would those cubes just fall apart and/or have an awful texture? Or if someone's really crazy, make fresh tofu with the sauce mixed in? I know this is probably crazy talk. lol
z-biotics? Cool. I just bought some and used your code. Let me tell ya, some mornings are a bit ROUGH around here!😎
Ahhh nice.... I'm going to try this, I love crispy tofu
It's so good!
Any advice regarding tofu that comes pre-seasoned from the store?.. Good to just fry it?... Typically it's already well seasoned and tastes good.
I learn from this dude about Tofu more than my own mom taught me, and we're AAPI.
Well I marinate my tofu with some oil, onion - garlic powder and Teriyaki sauce (with variations) and it is good, very good at times to times. I never make marinade so thin, they always are like glaze style, thick coating if anyone wants to try out. But yea pressing is not essential. Anyway I will try the boil in salt water to see the results. Thanks.
The only "marinade" I use for tofu is to soak it in a mixture of mushroom seasoning, liquid smoke, some salt and water. It's quite tasty!
Try the addition of brewers yeast flakes....& a dash of dry Ranch salade dressing dry seasoning mix too!.
@@Casmige Ranch flavored tofu sounds so good!
Hi!
Tofu-experiences from A Meat Feasting Bastard (me):
What I like to do is to mix oat milk and general use flour (50/50 works best), season this heavily and then using it to make panko stick to my boiled tofu. I season my tofu by either boiling it in a vegetable scraps stock (I always do a pot at the beginning of the week for Miso Soup and tofu-boiling) and then after removing excess water I apply the oat milk and flour mix + panko before deep-frying the crust golden-brown.
The tofu will then be put on a drying rack afterwards and the crust will not become soggy. I already let it sit for hours and it conserved its crisp. Vegan panko-coating is better than the traditional egg-wash and shouldn't be an alternative, but rather the gold standard in my opinion.
The only problem is that the tofu will get firmer again as it cools down, but you can easily reheat it in an airfryer.
I love to serve this dish on a simple Pinoy-Style Wakame salad with a tad bit of Siracha sauce and ofc some unpeeled sesame.
To finish it off, I also prepare a nice starchy soy sauce dip.
This is a realy nice and savory (almost meaty) way of preparing it and a really nice vegan side dish or starter to zucchini-eggplant adobo.
(I'm not vegan though. I love vegan food but I need to regularly consume meat for ethical reasons. So if any actual vegan has some advice on how I could improve this method, I'd gladly listen 🙇♂️)
I often wonder about that.
We took out firm tofu, sliced it, rinsed it, and threw it into the deep fryer until the outside crisped up, then we'd use that for a variety of dishes from crispy tofu sticks to thin bits for pad thai
I freeze my tofu, and then hand press out the water, when thawed. I then marinate the tofu in soy sauce. After this I add a little cornflour and shake the tofu to coat a little. I then fry the tofu, which, at this stage tastes delicious. I then cook the tofu in coconut milk, adding turmeric, water, white pepper and some salt, if needed. I then boil the sauce a little. The sauce is unctuous, the tofu is delicious, and it's always eaten up and people want more. Sometimes I add green peas to increase the protein content. The combination of peas and tofu works well, in that lovely sauce...
I thought this was about actual homemade tofu (from soy beans), which I have done, and this is definitely better than any other tofu I have ever had.
the "add tofu in hot salt water" completely changed my tofu game.
I have obsessed about Tofu before but man, it never tasted like this.
Does it also make sense to do that before deep frying the tofu?
Hello Mark. Here's a Tip:
1) Paper towels
2) Freeze & Drain
3) Salt & Fridge
my grand parents have a Chinese restaurant, we boil the tofu in salted water and the coat in cornstarch with a friend be mesh sieve.
Is there a point of diminishing/negative returns on freezing, or can I just leave my tetra bricks of tofu in the freezer until I'm ready to use it?
I make sweet and sour tofu all the time. I tempura batter the tofu and deep fry it, no issues with it being soggy, I press my tofu when I do this and it's the firm or extra firm kind. 💜🔮🌱🐾
If you can find Nasoya Super Firm, that's another way. It's the densest tofu, doesn't come in water, so truly no need to drain. Marinate it in whatever is your thing, salt, and fry low and slow, doesn't get any better than that.
I’m gonna try more oil and for longer than usual (gotta be patient!) but how much less heat should I try, medium heat? Lower than medium? (I usually fry it slightly higher than medium heat.)
I freeze it and then slice, then bake in the microwave till dry. Then cover with some kind of sauce and the bake.
I never pressed my tofu in my life. I ain't got time for that. I wanna eat it right now!
In my restaurant we pat dry, cover with glutinous rice flour and deep fry twice
FYI roasted sesame oil is great to get it crispy
how much difference does it make to the taste, I normally hate tofu, is it different enough to make me like it?
I was always pissed when I marinated it and never got much flavor. Thank you for explaining!!
Yep, boil your tofu & your mushrooms!
I also love simmering washed/ boiled tofu in sesame oil & other Unami goodies 🤎
Can you make one on panner too, it like tofu but soft and much more easy to make
Why did you only season it with salt and pepper? Does it have flavor?
I marinade tofu everytime but what I learned is not to use water. Soy sauce or liquid aminos lightly emulsified with olive oil and the tofu really does soak it up like a sponge. All the salt draws the water out. Then I cook it with the convection setting in the oven at high temperature.
thank you...Question ? Any body know what a good healrhy oil for deep frying ? thank you !
I think I'll try boiling my tofu next time. Good thing I haven't invested in one of those fancy tofu presses yet.
Could you boil the tofu and freezing it?