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Just nailed crispy tofu on my third try
I kept getting soggy tofu nuggets no matter what I did. Turns out pressing the block for 20 minutes and tossing it in cornstarch before the oil is the secret. Has anyone else struggled with getting that crunch?
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taylor95715d ago
Totally, 30 minute press and a dusting of rice flour next time.
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the_jake15d ago
... and you know what, I actually disagree with that. I think there's something lost when you press all the air and moisture out of a burger. Like yeah you get a denser patty that cooks more even but you kill that loose, craggy texture that soaks up grease and stays juicy. The flat ones that fall apart a little on the edges are the ones I remember eating. And rice flour gives it this weird dusty mouthfeel even if it crisps up nice. Give me a craggy, uneven burger that sticks to the pan a bit any day over a perfectly round hockey puck.
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abbyp6115d agoTop Commenter
Oh come on, is it really that deep? I've been making these for years and I just throw them in the pan straight from the fridge. No press, no rice flour, nothing fancy. They come out fine. Sometimes a little crispy on the outside, sometimes a little flat, who cares? It's dinner, not a Michelin star thing. Unless you're entering this into a county fair competition I think you're overthinking it.
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