I’ve been turned off by tofu’s spongy, almost squishy texture for years. After giving up meat and poultry a few years ago I so wanted to enjoy tofu for added variety in my diet. But, alas I couldn’t get over the darn malleable texture.
Then I discovered that tofu could get nice and crispy , and yes delicious.
I thank this impromptu crispy tofu recipe for making my mouth happy and getting me over my fear.
I found soba noodles to be a perfect pairing with the tofu, though brown rice would work well too. To bulk up the nutritional value I added sauteed green beans.
This Crispy Tofu recipe serves 2.
Eat up! Enjoy the crispy tofu recipe & share your secret for former haters.
Catch up on the latest sustainability news: 25 Philly-Area Solar for Schools grants awarded. Lawmakers…
Green Century has helped investors and businesses support the planet, not polluters, for over 30…
In a bid to improve public safety, quality of life initiatives are bringing brighter lights…
Catch up on this week's sustainability news: New public orchard and gateway garden at Penn…
Consumers want authentic sustainability from suppliers. Without flashy funding or shortcuts, here's how these local…
The transit agency may look drastically different if Harrisburg doesn’t act. Here are the key…