In the wake of a recent oral surgery, I found myself with some spare silken tofu on hand. I've often wondered why most homemade fried tofus use a "firm" texture when restaurant chefs so clearly prefer "silken" for dishes like agedashi. The cylindrical shape of my brand of curd gave me the idea for this dish. I very carefully sliced wheels of tofu, dredged in flour, and fried. They really looked like scallops, and tasted like nothing.
Posts
3 comments:
Did they at least taste pleasantly fried?
It was almost like the amount of flavor in the tofu was not neutral but negative, and that it sucked the the power out of the frying. In the end, they did taste pleasantly like soy sauce and grated ginger because I doused them with both.
They look so pretty!
Post a Comment