One thing I know about tofu is that the simplest changes before you cook it can change it drastically. For example a recent experiment in deep frying, One block of Tofu frozen over night, one raw just pressed a little to get the water out.
In my opinion, you MUST freeze if before frying. (thawing and slicing beforehand of course) If you toss raw tofu in the fryer, it just becomes gooey and egg like... the whole thing is a mess. Breading the raw, just seals in the gooey insides. If you don't like weird textures... DO NOT try frying the raw.
Once you've gotten them to a nice golden brown, toss them into buffalo sauce. You'll love it!
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