Curated from Recipes | The Guardian — Here’s what matters right now:
You don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” – sauteeing, the writer decreed, was the only way to render the stuff “acceptable”. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn’t disagree: you don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd. Prep 15 min Cook 15 min Serves 2 Continue reading...
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Original reporting: Recipes | The Guardian