As near as I can tell. I mean, it takes a while—like you even have time to do the dishes and blog about it in the middle of doing it—but as a tofu mostly-hater, I can say that the end result is pretty delicious and completely non-slimey. If you don't mind, you know, working at the tofu factory for an hour or so. (For marinade, I'm using my homemade teriyaki recipe: 1/2 cup of soy sauce, 1/2 cup of mirin, a few odd teaspoons of sugar to taste.)
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