in the past when milton or i have attempted to fry tofu we'd just throw it in the pan and wait for it to get crispy but it'd never turn out how it did in restaurants and was always still soft and mushy. instead of continuing along the path of failure, i finally took two seconds to do a google search and find out what the secret was. here i tried the dry-fry and marinate method - it turned out much more along the lines of what we were going for and each time i've done it since i get closer and closer to perfection. so easy, too.

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