Decided to try the frozen tofu-method, it didn’t come out quite as chewy as I expected, but still very much an improvement so i’ll definitely keep doing tofu this way. The sauce is just a pre-made Oishi brand teriyaki sauce, with chopped garlic + ginger and some mirin.

Edit: also, before frying the tofu pieces I used soy sauce on them and covered with corn starch to get nice browning going on

  • Ninja876
    1·
    4 hours ago

    I never considered making my own, we have huge soy been farms here. I wonder if they are livestock feed or for human consumption?

    Also would like to stay away from the GMO/Roundup fields. IDC if it cost more, would like to keep my glyphosate intake to the bare minimum.

    • mushroommunk@lemmy.today
      2·
      3 hours ago

      I asked a farmer buddy of mine about edamame a little bit ago and during that conversation he said basically all soybeans grown in the US are about the same, not different like some of the corns are. He said for most different soy products it’s more about when you harvest and how you treat it after usually. (Some exceptions and of course we didn’t spend forever of the topic)

      • Ninja876
        2·
        3 hours ago

        Well thats good to know because like you said I was thinking like corn. There are different varieties and if you ever have tried to eat silage/feed corn you will know the differences in the first bite :)

        I have a few farmer friends out here, I’ll ask about getting some Soy Beans. It late in the season here so I might have to wait til next harvest. The elevators here are at full tilt\so many trains, so I doubt to find anything this year.

        Thank you for the info!