u/kurtmanner

Maybe it’s not so much of a mystery about the ingredient, but more the specifics of its preparation. There was a Thai restaurant I used to frequent that had great curry. They had a tofu option, but the tofu was always cut into triangles, about 1/2” thick, and had a bit of a skin with an airy interior (hard to explain, but not dense like I usually find tofu to be.) I’ve cooked with tofu quite a bit and never thought about how to replicate this until today. Any idea how to go about getting these textures?