Presser and seared the tofu in chunks then marinated overnight in mix of soy sauce, brown sugar, chili paste and chili oil. 4 hours at 180. Also did the asparagus in the sous vide 12 mins at 185 in some olive oil. Both were perfect texture. The tofu took on a bit of a smoky flavor, which was very nice. I would add more chili next time. Even with the overnight soak, it didn’t take on much spice.
by kielBossa
3 Comments
What sealer do you use? Always issues for me when there’s liquid.
This is just one of those items that sous vide has zero added benefits; no texture difference, no added flavor intensity, etc.
Tofu is dang simple to cook via many other traditional methods.
looks good