How to Make Crispy Tofu in 5 Steps Sarah Jampel
This week on Basically, we’re diving deep into one of our favorite ingredients:
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When I look at a block of tofu, all I see is POSSIBILITY. (Can’t say the same about looking at my Google calendar.) With a little ingenuity, a solid foundation of techniques, and a good recipe, tofu can be nearly anything I want it to be: simmered in a spicy stew like soondubu until soft and supple, warmed with dashi in a donabe, grilled and drizzled with chimichurri. And even though it might seem counterintuitive, since many types come packaged in water, tofu can also be “crispy” too.