Do You Tofu?

I was never drawn to eating tofu until I met my husband. We get protein from fish, seafood, beans, and tofu. We have tried various ways of eating tofu, but our favorite is fried tofu. 

The tricky thing about tofu is that it is so waterlogged. It is spongy by nature and absorbs a lot of water. Frying anything wet causes the oil to pop and spray. 

Another difficulty we face is the texture when it has been fried. The entire slice is crispy and loses the original texture. 

I went looking for recipes to see how I could prepare tofu better. I came across this article on seriouseats.com that provided instructions on how to get the water out of the tofu for a better final product. 

The trick is to dehydrate the very saturated tofu using hot water. Did you catch that? Add water to eliminate the water. Turns out it is basic chemistry (which I have a history of not mastering). 

I served up the fried tofu with a caprese salad, and leftover scalloped potatoes. Random grouping and delicious!