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You start by opening the package of the tofu and then holding the tofu in place, tip the package upside down so all the water is drained.
Some people swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don’t need to use a lot of oil to get crispy tofu. (Source: cookieandkate.com)