Fried Tofu
Let’s talk about tofu -
There is a lot of misinformation floating around online “wellness” spaces about soy. However, all of the RDs I’ve spoken to and research I’ve done suggests that moderate soy consumption through soy milk or tofu is perfectly fine.
A lot of the misinformation about soy has been established by cherry-picking scientific studies - and to be frank, most of the research is conducted on solely white participants... so is it even representative or generalizable.
I’m not here to tell you what to eat or avoid; I’m just reminding you that it’s important to do your own research and note how your body responds to the foods in your diet to make the best nutrition decisions for you.
Lastly - a lot of the fear-mongering around foods heavily used outside of a standard American diet (SAD), like soy and MSG, for instance, is steeped in racism, so think twice before you believe the negative hype around certain foods.
Why you’ll love this recipe -
If you enjoy a plant-based diet but miss something fried with a “meat” like texture, then I think you should give this recipe a try.
If you’re new to eating tofu, be warned that tofu types (soft, from, extra firm), brands, and prep style all result in varied textures.
I tend to grab extra firm or from tofu and press the tofu (wrapped in a hand towel and topped with hardcover books) for at least 30 minutes, ideally for an hour. Still, sometimes I am short on prep time, so I make 30 minutes work.
If you’re looking for a visual of this recipe check on this reel.
