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How to get crispy tofu without frying My tofu boiling method went viral — and so many of you asked: What’s next? Here it is 👇 Perfectly crispy tofu, full of flavour in every bite — no deep-frying needed. This is my go-to tofu prep, and it’s so easy I eat it almost every day: **📌** Recipe for crispy glazed tofu, tossed in a sweet-savory glaze - 1 block firm tofu (±400 g) - 1 tbsp salt (for boiling) - 1 L water (for boiling) - 1 tbsp potato starch or cornstarch - Drizzle or spray of oil For the
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How to get crispy tofu without frying My tofu boiling method went viral …
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FacebookWendy the Food Scientist
Start boiling your tofu in salted water! Exactly six months ago, I shared a simple tofu hack… and you all went wild! By @wendythefoodscientist. Just one video made 100k tofulovers gather here! Millions of you watched it, tried it, and told me it finally made tofu make sense. Some of you even said it finally made you love tofu! So if you still haven’t tried it, this is why you should: Boiling tofu in salted water for 5 minutes: 1. Water goes out Boiling draws out excess moisture, especially from
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Start boiling your tofu in salted water! Exactly six months ago, I s…
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Food scientist explains: why you should always boil your tofu 15 million people have watched this technique. Thousands have told me it's life-changing and made them fall in love with tofu. If you've been marinating tofu for hours with disappointing results, you need to try this method! What is happening when you boil tofu: 1. Osmosis of water Water goes out Boiling draws out excess moisture, especially from the surface. If you use salted water, a bit of osmosis kicks in: water moves from the tof
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Food scientist explains: why you should always boil your tofu 15 mi…
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