I want to love tofu, but I do not do because of its rubber fabric. How do I make it nice and brittle?
Ann, by email
Emma Chung, author of the book “Moisture” is the fragile tofu enemy. ” It is easy for anyone to make itSo the search for cubes of beans that are brittle from the outside and smooth from the inside begins to get rid of the largest possible amount of excess water (and the choice of tofu called “company” or “additional companies” in the first place). “I usually do it by wrapping tofu in tea towels, putting it between two large boards and putting a heavy bowl or frying pan on top,” says Chung. After 10 minutes, “You must have a cute and fixed Tofu will have a beautiful texture, and it will be much easier to escalate.”
Wasp Raven and BajogalMeanwhile, tofu ever on a wire shelf on a tray and covering it with kitchen paper or a clean cloth: “Put weight at the top and leave it for a few hours, and from an ideal point overnight – will press excess moisture.” Then she wears tofu dry and wrapped in corn, rice or potato flour before frying (or placing the air frying) for an “unexpected crisis”. Chong is Simpatico, where it disrupts its tofu pieces in a thin layer of corn fin, to create a crust “turns to a large extent in fried or baked.” Simply put the cubic tofu in a bowl, cover “generously” with the taste of the atom and give everything well. “If you use slices of tofu, fertilize them in a shallow dish of comrades to ensure that they are evenly wrapped.”
Kirk Haworth, head of chefs and co -founder of PaintingsThe first vegetarian appearance in the UK, the Michelin star GAFF recommends wandering the coated tofu. Pour the oil into a frying pan, and as soon as this is “really hot, beaten in tofu and fry, stirring constantly, for three minutes.” Do not excel over the pan, so, until frying in batches, if necessary, and transfer the cooked cubes to a plate lining up on the paper to drain them. At this time of the year, Haworth was tending to throw these ripe cubes through cold pasta salad, or bind them to small gemstones, while Chong preferred her salary in a chopped salad and cherry tomatoes. In both cases, you will need a pierced sauce to go with it, because tofu is more than flavor than wonder itself: “Soy sauce is equal, vinegar, tahini, sits of sesame oil and hot pepper oil will be essential,” says Chong.
Instead, contact the heat Mira black tofu pepper. Fry the tied cumin and cubic onion with oil until soft, then add broken garlic, grated ginger and green pepper. After five minutes, move with some ground black pepper, tomatoes, soy sauce, sugar and salt, followed by red and green slices of pepper and a little water. Once the pepper is soft, add the fragile fried tofu to the frying pan to heat, then add the vegetables and chilters to the service.
And if you are still struggling with this rubber texture, the Haworth recommends your Tofuo Tofu: “Convince it in soy sauce, honey and hot pepper, leave it, then retreat in Tempura Hiter and Fry,” he says. “now this Certainly it will be clear – although it may be slightly less healthy. “
