Sauce?
(I mean, what seasonings & sauce did you add, if any, not 'what's the source?' Can't believe I had to add that, lol.)
this post was submitted on 20 Oct 2025
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The way the lower part seems to be cut with the tofu pieces just happening to be on right orientation and location to show the beautiful friend side, suggests this is not a photo of actual food but "faked" serving for photoshoot?
Exact same thing came to my mind fist.
How did you make it?
I do love me a good wrap and always go vegan. Usually it's bean with beans and more beans, for a more Mexican like vibe. But sometimes I want something fresh with a bunch of green lettuce like shit, put some cucumbers in there, maybe some fruits and hot sauce to spice it up. My wraps are the envy of anyone as they lay on the plate, looking all nice and tasty.
Then I go and take a bite, the juices go everywhere, along my arm, over the plate and the table, over my shirt. The backside tears out and the insides come flying out and make a huge mess. So I end up taking a knife and fork and eating it that way, much safer than picking it up and taking a huge bite. Still damned tasty tho.
where
I've really got to get better at cooking tofu...
It's more important to me to have a convenient, simple cooking process than to micromanage tofu's properties. I've tried freezing it and thawing it, and that is very effective at giving it a chewier texture, but I am done with going out of my way to press the stuff.
Now days I just take it out of the package, give it a quick squeeze over the sink, and start breaking chunks of it into whatever I'm cooking. Chunks have more surface texture than squares, and hold sauces better. Other than that, it's just a matter of either pan frying it, or roasting it to get that golden brown sear. Roasting is preferred (on parchment paper) if you want to go oil-free.
Oo thank you
A good tip is to drain the water out the tofu and then let it sit for about 30 minutes so the residual water will drip out.