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Vegan food: The west vs India
(lemmy.ml)
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this post was submitted on 12 Oct 2023
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My best experiment with tofu to date involved a marinade and replacing half the chicken I would have otherwise used with it in a dish, and cooking it in the drippings from browning the chicken.
I'm good with tofu, but my wife HATES the texture of it. Is there some trick to make it less spongy?
Try freezing it. Makes the texture a lot different.
Thats a tricky one if they dont like the texture its hard to say. You can maybe make a dish with a less firm tofu thats softer if thats something she's ok? Maybe do a ma po tofu with rice or something vaguely related.
Have you tried the classic of crispy tofu blocks? Just cube the tofu, toss in cornstarch and fry until the outside is good and crispy. Serve with rice and some kind of sauce or even eat it alone dusted with salt and pepper.
I tried something like that in the oven, with a sort of honey garlic glaze. Crisp outside, but the inside still has that spongy texture she doesn't like. Maybe if I cut it really fine, into like thin pieces where there's not much bulk to it, so theres a higher crust:sponge ratio? I hadn't seen a recipe try really thin pieces, and I just assumed there was a reason.