"Although draining liquid out of tofu may take a little extra time, trust me when I say it's worth it - because excess moisture will prevent your tofu from crisping up. Stewart recommends lining a baking sheet with multiple layers of paper towels, arranging the sliced tofu on top, and then layering more paper towels on top of the tofu before weighing it down with another baking sheet topped with some heavy cans."
"Stewart says that her recipe is not only a cinch to make, but also yields super-crunchy tofu. After trying it myself, I agree. Not only was this tofu delicious, but it filled me up for several hours. Extra-firm tofu in particular, which this recipe calls for, contains about 14 grams of protein per 3-ounce serving, although this can depend on the brand and product you buy."
Extra-firm tofu provides about 14 grams of protein per 3-ounce serving, depending on the brand. Drain tofu for 30 minutes between layers of paper towels weighted with a baking sheet and cans to remove excess moisture that prevents crisping. Slice tofu into strips or cubes; smaller cubes produce crispier edges. Dredge drained tofu in cornstarch before frying to create a crunchy exterior. Frying yields super-crunchy, flavorful tofu that keeps one full for several hours. Crispy fried tofu pairs well with grains and vegetables for quick, easy lunches.
Read at Business Insider
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