A friend recently asked about tofu preparation, so I thought it would be useful to repost this basic cooking tip that I learned from Messy Vegan Cook.

The method involves a simple pre-boiling process. Over time, I have concluded that pre-boiling tofu for any tofu dish, whether a crispy tofu or a tofu scramble or sandwich, is really the best method to optimise texture and it greatly improves tofu’s absorption of all the surrounding flavours and sauces. I now pre-boil tofu for any and all dishes that include tofu.

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Emi's Good Eating

I cannot take credit for this method. I learned it from Kip and this recipefor tamarind coffee fried tofu (which in itself is super delicious and I urge you to try it). She opened my eyes to the proper preparation of tofu. If you want crispy tofu that is super delicious, you have to do it this way.

Over time, I have concluded that pre-boiling tofu for any tofu dish, whether a crispy tofu or a tofu scramble or sandwich, is really the best method to optimise texture and it greatly improves tofu’s absorption of all the surrounding flavours and sauces. I now pre-boil tofu for any and all dishes that include tofu.

As for the crispy tofu, I have a hard time resisting the urge of snapping them all up before the meal.

My use of tofu as a main or a side isn’t limited to Asian…

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Posted by:Emi'sGoodEating

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