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.
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.