How does one prepare extra firm tofu so that it turns out crispy with out deep frying?
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!
Please enter a valid email address.
Well played. You deserve a cookie.
You say fire beef, Koreans say bulgogi
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
Brand Spankin' New in the Shop
How a Tomato Gets Its Price
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.