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Reply to "Basic fried/baked tofu - how to"
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[quote=Anonymous][quote=Anonymous]Pressing does get rid of some of the liquid, but not evenly. The best way to do this is to boil it - yes, boil it in water. You can pour the water over it or toss it into a pot. Next, if you want to mimic meat type texture (not everyone who eats tofu does), try tearing it instead of slicing it. Tearing it makes irregular, jagged edges. Those get all craggy and crispy and delicious when you make/fry them. IMO the best tofu I’ve made was boiled in salted water, dried, torn into chunks, drenched in cornstarch, deep fried (well more than shallow fried but not fully deep), and tossed with buffalo sauce. Not quite buffalo nuggets, but pretty close! [/quote] After you boil it, do you let it dry or cook it immediately? Feel like I missed a step.[/quote]
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