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.
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