Silken tofu isn’t really the best option for crispy, fried chunks. But during a recent craving, it was all I had in the cupboard, so I “pressed” it in a rookie attempt to firm it up.
That, as you can see, was a silly mistake. You are not meant to press this type of tofu: I placed too much weight on the delicate block, leading it to split. (I don’t eat tofu often. Can you tell?)
My dinner plans changed to a vegan scramble out of necessity.
But as it happens, pressing might not have been the best approach for the dish I wanted, even if I’d picked an appropriate ingredient. Food scientists and regular ...
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