Thanks! I’ve tried doing this once before, but this is easily the best I’ve tried yet.
The biggest difference has been giving the tofu a hard fry before adding it. With chicken, that’s not a necessary step, but tofu falls apart without it
I like to toss the tofu cubes in some corn starch and appropriate spices (Chinese ⁵ spice or ancho chili powder are favorites) before I fry them. Makes a lovely crust.
For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.
Thanks! I’ve tried doing this once before, but this is easily the best I’ve tried yet.
The biggest difference has been giving the tofu a hard fry before adding it. With chicken, that’s not a necessary step, but tofu falls apart without it
I like to toss the tofu cubes in some corn starch and appropriate spices (Chinese ⁵ spice or ancho chili powder are favorites) before I fry them. Makes a lovely crust.
For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.
This is a great tip, it really makes a difference!
Prepared this way, I much prefer tofu in a curry than ordinary chicken.