🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

How does one prepare extra firm tofu so that it turns out crispy with out deep frying?

asked by a Whole Foods Market Customer almost 3 years ago
3 answers 1518 views
Default-small
added almost 3 years ago

Press, press, squeeze that water out! And leave it for several minutes, undisturbed, in your skillet while it browns. Turn it over and brown on all sides. I use my calphalon non stick skillet with a little oil and it turns out nicely.

Default-small
added almost 3 years ago

another option:
as above, press, press, press...i usually wrap the brick in a kitchen towel and put a heavy wooden cutting board on top of it for about 1/2 hour. this will get most of the moisture out.
then i slice it in thin rectangles, about 1/8 thick and lay them on a cookie sheet.
brush both sides lightly with oil, season with s&p, then sprinkle sesame seeds on top.
bake in a pretty hot oven till crispy, flipping halfway through. they turn into sort of tofu "chips" addictive!


Default-small
added almost 3 years ago

That sounds awesome!