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I love the versatility of tofu, which can be made or cooked to take on so many textures, from firm and crisp to crumbly and bouncy to silky and smooth as custard. That it absorbs a wide range of ...

If you've followed along on my ongoing efforts to create the crunchiest, most flavor-packed tofu possible, you know that I'm a fan of using cornstarch to get that crust. Last year ago, I found what I ...

If you’ve followed along on my ongoing efforts to create the crunchiest, most flavor-packed tofu possible, you know that I’m a fan of using cornstarch to get that crust. Last year, I found what I ...