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Press your tofu before frying for the utmost crispy texture

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A block of tofu can be put to many uses no matter what’s going on in the kitchen. In most cases, it’s just a matter of figuring out what kind of texture would work best. If you prefer a crispier texture, the tofu should be pressed before it’s fried, getting all the excess moisture out, says a new edition of the German-language magazine Essen und Trinken. This works mostly with firm or smoked tofu; not so much silken. Cover the tofu with a paper towel and put something on top of it for about an hour, like a tin can or two, to press it. For more flavour, you can also marinate the tofu before you…

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