Tofu is a mystery. Is it a cheese or what!? It’s made by
fermenting soybeans, and is often mixed with preservatives so watch out. The
most common of the “meat substitutes,” it is a seemingly untamable beast. So
common, yet so hard to make: it’s what keeps Chinese restaurants in business I
swear. Above all, tofu is a delicacy. It’s cake for vegans, barely dinner. To
do justice to such a glorious product, first you have to get the water out of
it. I rinse first, then wrap it in a paper towel to clean it. Then, I wrap it in
four pieces of paper towel, squash it between two plates, and put books on top. Wait until those
are soaked and repeat.
For fried tofu, I usually cook it in a lot of oil at very low heat, stirring and turning as often as possible with a flat
spatula (plastic if you have the time, wooden if you end up needing to scrape
the pan): the long version takes over half an hour–see below for browning
process.
Also pictured is the Tofu pizza. The only special things I
do for pizza are put a bunch of leeks in the sauce, also vegan pizzas lose flavor
because of the relative lack of fat, so I just try to get the most “pizza-like”
tasting toppings to make up for it, like peppers, olives, mushrooms... or eggplant works really good
too!
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