Year of the Takeout Day 48: Random Florida Takeout Part Deux


Tofu Home-Style

Though Year of the Takeout has sampled a wide variety of tofu textures in New York, where our experiment is based, something must be said for a mouthfeel that has not been found frequently in the city’s fast Cantonese eateries.

Here, it appears as if the water has been extensively drained from the bean curd — perhaps by letting a weight sit on a towel-wrapped tofu cube for a longish period of time (more than the five or so minutes per side often recommended in recipes) before cooking.

The tofu has been sliced very thin — so that fluffy, curd-like filling is not present.

So, the texture winds up feeling much more like a pan-fried paneer than coagulated soy.