I’ve been struggling, for many an eon now (and by ‘eon’, I mean ‘cooking session’), to make tofu such that I don’t feel like I’m eating teeny sponges. In theory, one can cook tofu such that it will be crispy, yet fluffy, on the outside, and delicious all over. I’ve had it like that in restaurants, and I must believe that I can recreate this meatless wonder!
So I had this recipe that I found somewhere in the dark crevices of the internets. Said recipe was for tofu in peanut sauce, and it specified that the tofu was all of the wondrous qualities I described above. And then I promptly ignored the recipe, and ended up with this.
It was still rather tasty. However, the recipe told me to dip the tofu chunks in egg, then dip in corn starch. I was feeling lazy, though, and just dumped the egg and corn starch in with the tofu and tossed them about for a bit. And I learned an important lesson: this is not the way to make crispy tofu.
The peanut sauce itself ended up being rather jumbled. Instead of straight peanut sauce, I took this as an opportunity to use up some leftover satay sauce. This was not enough. So I dumped in some peanut butter and some hoisin sauce and wished for the best. And for extra good luck, I threw in a giant blob of mildly crushed peanuts.
It was more protein then you can shake a stick at! Well, I suppose if you had a rather large stick, that would work out ok.
Anyhow, I tried to take a single serving photo of this squishy pile of delights, and that came out something like this: