I have been at this tofu thing for the greater part of this year and I have finally got a firm-textured tofu that I can make consistently. It took lots of trial and error, different temperatures tests, and diff methods but it works! I am writing it all up so that I never forget, but for now and am just stoked to start trying new things.
Yesterday, I added some cilantro and lime zest to the tofu before pressing and is gorgeous. The whey left after pressing was a bit milkier than usual, so we shall await flavor tests before making final conclusions. Gonna crisp them up and toss in some spices before topping tacos.
Discover more from aneelee
Subscribe to get the latest posts sent to your email.
