Crisp-Edged Tofu Straight From Your Oven
The New York Times
A coating of cornstarch and oil plus a long stint in a hot oven mimics the deep fryer for this tofu sheet-pan dinner.
I used to be convinced that the only way to get truly crisp tofu was to fry it.
I’d roasted it and broiled it, but I was never able to achieve those burnished, crisp corners that a pan full of screaming-hot oil reliably delivered.
Then I tried a technique from Jenny Rosenstrach’s excellent cookbook, “The Weekday Vegetarians,” and everything changed.
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