How does one prepare extra firm tofu so that it turns out crispy with out deep frying?
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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.
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!
That sounds awesome!