busterwilde: Wouldn’t it be easier and faster to put the tofu pieces and flour into a gallon freezer bag or large tupperware bowl and toss them like that, rather than sprinkling 5x the amount you need over them, flipping them, and then doing it again?
thereis_nopepesilvia: Wouldn’t the tofu get soggy after coating it in the sauce? I’ve made crispy tofu a few times, and there have been times when I’ve spent effort pressing/coating/frying etc and then mixed it in with the sauce I made and just lost all the crispiness, super frustrating
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_TheMemePolice: I’d probably cut down on cleaning by flouring the tufo bit by bit in a bowl with a pinch of salt and reducing the fuss of frying by just throwing it in an oven and turning to prepare all the sides
werewolfmask: LIKE, WHERE DID ALL THE TOFU GO AFTER THE FIRST ACT????
the breading method is borderline r/DIWHY.
andrewlef: Orange juice? Really? How about some Asian ingredients? Dark soy, shrimp paste, rice wine, oyster sauce and fish sauce.