In what step should you be seasoning your tofu?
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@farah depends? How I do it: slice and/or cube. Press between dish towels or paper towels to take out water. Dredge in cornstarch seasoned with salt & white pepper, then fry until crispy. OR: freeze tofu, then defrost. Again press. The freezing creates bigger air pockets that will hold on to a marinade.
Also pls share more tofu recipes if you can
@farah I usually cube my tofu, toss with just a little oil, and cook it in a non stick skillet over a medium to medium-high flame until most of the moisture is cooked out and it gets a little brown. Then I mix some soy sauce, sweet chili sauce, and water (the water is to thin it out a little bit so the sauce is distributed evenly and soaks in better) dump it in the skillet and stir it up very well so the sauce soaks in to all the tofu. Then I'll turn up the heat and cook it just a bit more until it gets to the brownness I want. Once that's done, I'll use that tofu in a stir fry or whatever.
