Crispy, tangy tofu from The Breakaway Cook: Recipes That Break Away from the Ordinary by Eric Gower

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Notes about this recipe

  • dinnermints on August 25, 2017

    Pretty good, might make this again at some point. I could see where it would be good with silken tofu, but I used what I had on hand, which was extra firm tofu. I browned the crispy side for about 10min, and then on the other side for at least 5 minutes. The reduced sauce was delicious, although a bit overly tangy for my husband. I heated the leftovers in the microwave first, then broiled them for 4min or so until crispy again.

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