this post was submitted on 21 Oct 2023
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chapotraphouse
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I've been able to seamlessly recreate the thai place by me's tofu by freezing, thawing, then pressing it. After that I dredge in a spice mix and pan fry, then I'll add it to the dish and use more sauce than normal so the tofu doesn't absorb everything.
This is a similar technique https://youtu.be/czf4uNUrwQg
I'll check it out. I've tried freeze and thaw and it came close but not quite. I think I'm asking Santa for a tofu press for Xmas tho because right now I'm using a few plates and cans of veggies or my bullet mixer for a weight and it's not quite working lol.