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Crispy Tofu with Japanese Dipping Sauce





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spritelink
04 mar 2022

I make this recipe often because it’s delicious. I am in the habit of pressing the tofu for 24 hours before I crisp it in the pan. Tonight I used potato starch instead of cornstarch and I liked the result-evenly crisped and mellow tofu. I made a roasted butternut squash salad to go with it. An all around success!

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leighannewooten
leighannewooten
04 mar 2022
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I'm so glad to hear this and I love the idea of using potato starch! Thank you for sharing!!!

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