First, chef stresses the importance of picking the correct firmness of tofu to use depending on the recipe. Soft tofu is best for making desserts and sauces because of its soft, creamy texture. Firm tofu on the other hand holds its shape better and is easier to work with. It is best for dishes like tofu “steak” because it won’t break apart as easily as soft tofu.
Second, chef suggests pressing the tofu to remove excess moisture before cooking. The water will prevent the tofu from absorbing the flavors of the other ingredients, and it will also prevent it from cooking properly and getting crispy.
If you decide to use a marinade or dry spice rub, always pan fry the tofu with a touch of oil or bake in the oven for best results. These methods of cooking allow the tofu to get nice ad crispy and absorb all that delicious flavor.
Lastly, chef recommends serving tofu with a light, flavorful sauce so that it can soak up all the wonderful flavors and spices!
To further perfect your tofu cooking skills, check out these 15 Plant-Based Crispy Tofu Recipes!
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