this post was submitted on 03 Apr 2026
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Something that improved my tofu game was boiling it in salt water for 8-10 minutes. We used to always press it, but it's easy to end up with tough bullshit tofu. I am not a food scientist, but supposedly boiling with salt and patting dry drags water out without wrecking the protein structure. The surface will dry, given some time, so you get a good crust if you fry it. You can also boil in whatever broth or marinade you've got going on to get those flavors all the way through.