Food for the soul: crispy fried tofu coated with an amazing Korean-style sweet & spicy sticky sauce. Makes a perfect weeknight dinner along with freshly steamed rice.
Besides Taiwanese cuisine, Korean cuisine is a type of cuisine I could eat everyday and not get tired of. There’s something about that perfect balance of sweet, savory, and sour that just keeps me wanting more.
Freezing and thawing tofu is undoubtedly my favorite tofu technique. What happens when you freeze the tofu is that the liquid inside the tofu crystallizes and forms large clumps. And when you thaw the tofu, the ice crystals will melt but the space they have taken up will remain there, creating many cracks and tears on the tofu. Doing this process two times simply magnifies its effect — what you’ll end up with is a texture very similar to chicken.