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If you use salted water, a bit of osmosis kicks in Silken and cottony, which are made using two different coagulating agents. Water moves from the tofu (low salt) to the boiling water (high salt)
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Salt goes in by diffusion a small amount of salt moves into the tofu, gently seasoning it from within — without making it too salty. Tofu comes in two basic forms A quick dunk in boiling salted water will give tofu a new lease on life
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Learn the trick from cookbook author hetty mckinnon.
Crispy tofu is sexy tofu That said, there’s no such thing as having too many scrumptious tofu recipes in your back pocket so i’ve asked six chefs for their favorite way to enjoy this versatile ingredient and they all said the same thing. So, while experimenting in my shared flat’s kitchen, i developed this crispy tofu recipe that i used at first in tacos It turned out to be the best vegan taco i’d ever had, and my roommates were genuinely shocked it was vegan.
