GET AS MUCH WATER OUT OF THE TOFU AS POSSIBLE. Also, buy firm, super firm, killer firm tofu. Get water out by wrapping it in paper towels and gently repeatedly squashing it under a plate. The more water comes out the more flavour will get in when you cook it. Then, marinades, frying, or slow-cooking. Tofu is happiest with lots of flavour. Brushing it with soy sauce before shallow-frying is Super Ideal.
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branchandroot
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Date: 2016-09-21 02:19 am (UTC)http://www.redbubble.com/people/delilahdesanges/works/22651657-des-anges-tattoo-crest?asc=u&ref=recent-owner This, more-or-less. On my chest, when the deboobing is done with.