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GOHAN LAB/ Fried tofu served in dashi-based sauce: Drain the water to ensure you get the best texture in your dish : The Asahi Shimbun

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). * * * Think you know your tofu? Whats the difference between “momen” and “kinugoshi” tofu? How heavy is a standard block of it? Despite tofu being such a familiar item, the questions may stump you. Our four-part series starting this week focuses on tofu that tastes good as is and is more savory when cooked. About 90 percent of tofu is water, which many recipes require you to drain before yo...
Masahiro Goda Asahi Shimbun Makiko Watanabe Japan Society Of Cookery Science Japan Tofu Association Ochanomizu University
Source: asahi.com

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