Any recipes or techniques for marinading tofu in a way that doesn’t burn the outsides when I pan fry it?
I made some plain pan fried tofu that I cut into somewhat thick filets, salted, and pan fried. I then added some some soy sauce, black vinegar, and sesame oil to the pan and stir fried to finish. It was fantastic and I LOVED the texture of it pan fried and thick like that, the problem is the flavor didn't penetrate the tofu, leaving half of it flavorless. I've tried marinading it overnight before and in those thick of slices, it seemed to only penatrate the outsides leaving more burning on the outside and not enough flavor running through to justify it.
I was almost thinking about getting a syringe and injecting the flavor into the inside so it leaves the outsides plain so I can develop that nice crust without caramelizing or burning the marinade onto the outside.
Submitted June 10, 2021 at 03:41AM by AdFamous7264