Why You Should Boil Your Tofu (Not Press It) | Food Scientist Explains
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If You Have 5 Minutes, Make This By @wendythefoodscientist Five minutes. One pan. The easiest flavorful tofu you'll ever make. Boiling tofu in salted water for just 5 minutes changes everything. It seasons from the inside out and opens up the protein structure so it absorbs any sauce instantly. No marinating, no pressing, no waiting. Works with firm or silken tofu. Your call. 5-Minute Soy Chili Tofu — 2 servings — 400g / 14 oz medium-firm to extra-firm tofu — 2L / 8 cups water 15g / 1 tbsp salt
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