boxofdelights | (no subject)

My black market dealer in alien parts name (favorite historical figure + second-favorite restaurant) is Elizabeth Rasta Pasta. My second-favorite restaurant lost its lease, so I'm trying to recreate its Jamaican jerk tofu. This recipe and this product are each nice in their own way but not much like Rasta Pasta's. Unfortunately my palate is not educated enough to judge what direction I want to go from either of those bases.

Also, is it possible to saute tofu until crispy and browned in a skillet without leaving the best parts stuck to the skillet?

Threaded | Flat

I don't always succeed, probably due to imperfectly seasoned pan, but this is likely the way to go. Isa Chandra Moskowitz knows what she's talking about. http://www.theppk.com/2013/03/how-to-get-perfectly-browned-tofu/

Tofu cookery is such a mystery to me. Seems like it's its own discipline. :(