I was about to say, when making bread salt is like the only flavouring so they recommend not being too stingy. I do love tofu though. The texture is neutral and can be “improved” depending on the goal. The taste is pretty bland and it will taste like whatever you want it to be.
My gripe with tofu is that it always sticks to the pan.
I’ve tried pressing the liquid out, freezing, and flouring/cornstarching it and that works to an extent but it’s more effort than I’d like for something that is basically sauce flavoured.
Tofu is a pain. Try heating the pan significantly before adding oil, and then toss the food in on top of the oil shortly after.
Alternatively, scallions in oil help to make a non stick coating. Or a lecithin-containing spray oil. The lecithin helps prevent sticking way more than the oil itself does.
Or tell your pan to shut up, and either deep fry or air fry it.
I was about to say, when making bread salt is like the only flavouring so they recommend not being too stingy. I do love tofu though. The texture is neutral and can be “improved” depending on the goal. The taste is pretty bland and it will taste like whatever you want it to be.
My gripe with tofu is that it always sticks to the pan.
I’ve tried pressing the liquid out, freezing, and flouring/cornstarching it and that works to an extent but it’s more effort than I’d like for something that is basically sauce flavoured.
Tofu is a pain. Try heating the pan significantly before adding oil, and then toss the food in on top of the oil shortly after.
Alternatively, scallions in oil help to make a non stick coating. Or a lecithin-containing spray oil. The lecithin helps prevent sticking way more than the oil itself does.
Or tell your pan to shut up, and either deep fry or air fry it.