There exists a basic tofu principle that is: In order for your tofu to absorb flavorful liquid marinades, stir-fry sauces, and soup stocks, the no-flavor liquid—i.e. the water—must first come out.
Several methods will expel the water from your tofu:
from Food52 https://ift.tt/1XUAKYn
A Pretty 'Cool' Shortcut for Firmer, More Flavorful Tofu
![A Pretty 'Cool' Shortcut for Firmer, More Flavorful Tofu]()
Reviewed by Kritik Sah
on
December 10, 2019
Rating:
No comments: