Baked tofu in (homemade) teriyaki sauce is also a big winner IME.
Economical to buy the regular Asian supermarket firm tofu, because even the super-OTT expensive stuff with posh names is sloppy unless prepped before cooking. Makes sense to prepare/freeze bigger portions if you have the freezer space.
I found this method to achieve the more ‘chicken-textured’ tofu. Freezing being part of the method.
Posted : 05/01/2021 6:01 pm
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