So I was reading online before hand that I was supposed to freeze, thaw, drain and press the tofu before cooking it. I did this, and then fried my tofu, poured over the marinade and sprinkled the seeds on.
The outside of the Tofu crisped up nicely (i cut them into cubes), however the inside remained uncooked and soggy - I wanted the inside to be crispy too.
I keep reading online that you should freeze it, whereas others don't. Was it the freezing bit that made it like this? Or do i need to cut it into smaller slices?
Other people were saying that i shouldn't bother freezing it, as that changes the texture. So do I just drain it, press it then fry it?
So my question is... how on earth do I cook tofu so that I can get it all crispy, without the inside being soggy!
I don't think freezing it is what does it. I would try cutting the pieces up smaller. Or try buying baked tofu and crisp that up. I hope you get some responses that can help you, I would love to know as well.
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Â Marilyn Monroe
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