The Master of Disaster (jepeutimaginer) wrote in vegancooking,
The Master of Disaster
jepeutimaginer
vegancooking

killer tofu

Okay, so I have a confession to make: I’m vegan and I’m afraid of tofu. I just don’t trust it. I don’t trust the way it moves, the weird noises it makes when you take it out of the packaging or its suspicious lack of a defining odor.

I’ve learned to accept tofu in baked goods where it is no longer recognizable as tofu but all of my attempts at making tofu-centric main courses have been miserable failures. I’ve had tofu dishes in restaurants that were quite tasty. I think that this was because I prefer my tofu to have a more firm and crunchy consistency. My question is this: How can I make crunchier tofu without frying it? I prefer not to use oil when I cook because of the additional fat. Does anyone have any other suggestions for delicious and fool proof tofu?

Thanks!
Tags: tofu
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