September 24, 2014

Tip for Pan-Frying Silken Tofu


I like tofu. But silken tofu isn't always the most versatile because it's too delicate. Unfortunately, it's usually what we have around the house. Here's my tip for getting somewhat of a "crust" on silken tofu without too much of a mess or defying the laws of nature.


Tip: Use some kind of dry-rub! I played around with furikake and Mike and Denny's Pixie Dust Seasoning (salt, celery root, paprika), and they helped to not only suck out some of the moisture but also provide extra support for a crust.


xoxo, Hannah

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