I love baking (and grilling) up tofu for lunches and quick dinners. While it is pretty good the day I do it, I tend to like it a bit rubbery. I’m weird like that. This is the second Appetite For Reduction recipe for the challenge. I was surprised that the marinade was a bit watery. I think it made the flavour very subtle, which is fine. I’m still trying to explore curry so a lighter curried tofu is a good idea.
Is it weird that this is the second time I’ve made a curried tofu? I just noticed that. Hmm. I think I’m stuck on a curry application. Maybe it is time to branch out to veggies.
I tried it recently and my tofu was so salty… not very good.
I just made this last night and didn’t like the bits of ginger that I bit into. It wasn’t watery for me. Though, I pressed the tarnation out of the tofu and it was extra firm to begin with.