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There sure are a lot of differences in opinion on tofu! I love it. In the beginning I would cube, press, and shake it in a cornstarch/flour mix, then sautee in oil like general tsos tofu with a sauce. Then I tried simply pressing firm or extra firm tofu, rubbing spice mixes on it, and dry-fry. I use a cast iron pan, with just a coating, or light spray of oil. I love the creamy texture and how the spices stand out. Add some lightly steamed veggies and usually braggs amino acids.
Anyway, tofu or not, it sounds like you're on the right track!
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