Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better
to sear it, bake it, or broil it? Thanks for any tips.

See James Strut wrote:

Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better
to sear it, bake it, or broil it? Thanks for any tips.

If you really had any imagination, you'd already have
tried out a few techniques and you'd be the one
answering the question, not posting it.

On Mon, 27 Oct 2003 11:37:42 -0500, "C. James Strutz"
wrote:

Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better
to sear it, bake it, or broil it? Thanks for any tips.


I like both potato flakes and cornmeal coating tofu. Both are good
bases for a variety of flavors, from mexican to vietnamese to creole.

I've never had much luck with searing tofu. It seems to stick, no
matter how much oil I use. Someone else may have better suggestions
for that. I bake it frequently, and occasionally fry it in immersion.
Of course, stir-frying is always good.

I've never tried broiling. I'll give that a shot. :-)
-Vioxel

pamitySpam
Just remove all the spam and such.

C. James Putz wrote:
Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it better
to sear it, bake it, or broil it? Thanks for any tips.

Dry or press it very well first, because any moisture inside will render
your crust useless when it comes out. I've had best luck baking/broiling
any crust. My favorite was an overthickened (with pecans) pesto.

"usual suspect" wrote in message
...
C. James Putz wrote:
Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it
better
to sear it, bake it, or broil it? Thanks for any tips.

Dry or press it very well first, because any moisture inside will render
your crust useless when it comes out. I've had best luck baking/broiling
any crust. My favorite was an overthickened (with pecans) pesto.

Great tips, thanks....