food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I've been trying to make my tofu have a breaded consistency on the outside with no extra ingredients for so long. One of my friends did it once and I've been chasing the high ever since
Give this a whirl, it is probably my all-time favourite way to eat tofu: https://thewoksoflife.com/salt-and-pepper-tofu/
I make a huge batch every once in a while and freeze the pieces of tofu on a baking sheet before bagging them, then reheat small batches in the oven right from the freezer (high heat like 425°F, convection is ideal but not essential).
Woah this might be it...
Yeah, cornstarch is magic.
IDK how your friend did so without extra ingredients but I feel like dusting the tofu with cornstarch will get you there.
How do you mean "breaded consistency"? Like it had a crusty thing going on?
Yeah crispy on the outside gooey on the inside. They kinda don't know how they did it either
Nutritional yeast might help
The other suggestions in the replies to your comment would give you some pretty good results! My suggestion is that pan frying in a little bit of oil (after marinating thick slices for at least 6 hours) can give something like this. The trick is to keep the heat on medium and wait a while before you flip it, maybe 7-10 minutes, but its something you gotta get a feel for.