I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble anout 90% of the time, so this is always wizardry to me.
Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…
Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.
I find medium firm tofu holds together better when cooking in sauces like this. It’s less brittle than firm tofu and has some give under pressure so it bends/squishes instead of crumbling.
I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble anout 90% of the time, so this is always wizardry to me.
Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…
Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.
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I buy the extra firm and press it for an hour to get as much moisture out as I can. Then toss it in some corn starch and make until it’s crispy.
I find medium firm tofu holds together better when cooking in sauces like this. It’s less brittle than firm tofu and has some give under pressure so it bends/squishes instead of crumbling.