x (quatre_vingts) wrote in vegancooking,
x
quatre_vingts
vegancooking

Tofu n00b here. My school dining hall makes it a lot, and it's pretty good stuff; usually it seems to have a glaze or sauce over a crispy texture that's become slightly gooey from the sauce, like orange chicken, for lack of a better comparison. How do you get it to do that, the whole sauce & crispy thing?

Also: in general, what's a good way to get rid of that watery tofu-ish aftertaste? It's not so bad, but it tends to interfere with the other flavors.
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