íNGREDíENTS:
DíRECTíONS:
- 1 block (about 14 ounces) extra-fírm tofu
- 1 tablespoon olíve oíl
- 1 tablespoon cornstarch
- 1 teaspoon fíne sea salt
- 1/2 teaspoon garlíc powder
- 1/4 teaspoon black pepper
- Draín the tofu. Slíce your block of tofu ínto 2 or 3 even slabs (dependíng on the shape of your tofu block, each slab should be about 3/4 to 1-ínch thíck).
- Lay some paper towels or a clean tea towel on a flat surface, and place the slabs síde by síde on top of the paper towels.
- Cover wíth another layer of paper towels. Then place a cuttíng board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cuttíng board. The ídea ís to put a lot of pressure/weíght on the tofu, whích wíll help the excess water to press out ínto the paper towels.
- Let the tofu draín for at least 15-30 mínutes. Meanwhíle, heat your oven to 400°F.
Read more at https://www.gimmesomeoven.com/baked-tofu/
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