I will try some of this, I’m an uncultured cracker who never ate tofu before being exposed to it at work, now im the vegan chef and while your methods might be better at least the marinade -> fry method I’ve been doing consistently gives better results than what the other cooks do, because they will typically just season and roast it or marinate it very briefly (so very little flavor gets absorbed).
I usually marinate it over night in a dilute soy sauce (so it doesn’t get too salty) with some vegan chicken stock mixed in, drain it, fry it and then reheat it later in whatever sauce or preparation i’m doing. I don’t press it because it takes too much time to do that and i’m lazy. Unless I’m using it for like vegan feta cheese at least
yeah I’m definitely gonna experiment the next time I have free time. I’m not sure if I will tomorrow, I gotta make paninis and I forget what else and it’s gonna be annoying because I didn’t really prep at all on Friday
lmk how it goes if you do? photos if you take any would be amazing.
I am just a goose mucking around in a kitchen and I would love to know what someone who cooks professionally finds/if my findings replicate/if you have a different impression of what the masses would enjoy eating.
I will try some of this, I’m an uncultured cracker who never ate tofu before being exposed to it at work, now im the vegan chef and while your methods might be better at least the marinade -> fry method I’ve been doing consistently gives better results than what the other cooks do, because they will typically just season and roast it or marinate it very briefly (so very little flavor gets absorbed).
I usually marinate it over night in a dilute soy sauce (so it doesn’t get too salty) with some vegan chicken stock mixed in, drain it, fry it and then reheat it later in whatever sauce or preparation i’m doing. I don’t press it because it takes too much time to do that and i’m lazy. Unless I’m using it for like vegan feta cheese at least
If you’ve got the time try some experiments with cutting it open to see how far the sauce penetrates.
Cut thin and fried will pick up flavour I just think it’s restrictive and slow vs other methods. I copy Chinese prep generally
yeah I’m definitely gonna experiment the next time I have free time. I’m not sure if I will tomorrow, I gotta make paninis and I forget what else and it’s gonna be annoying because I didn’t really prep at all on Friday
lmk how it goes if you do? photos if you take any would be amazing.
I am just a goose mucking around in a kitchen and I would love to know what someone who cooks professionally finds/if my findings replicate/if you have a different impression of what the masses would enjoy eating.