An Old Trick to the Crispiest Tofu
Source: New York Times
About 1,500 years ago, in the mountains of northern China, you might have found bamboo mats lined with slabs of tofu, resting in the snow overnight. Once frozen solid, “the structure and basic character of the tofu underwent a radical transformation,” William Shurtleff and Akiko Aoyagi wrote in “The Book of Tofu” (1975).Like the best of us, tofu is made up of mostly water. When that water turns to ice, then…
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