Tofu that tastes like chicken

Ingredients for 4 servings:

• 300g tofu
• 10 ml soy sauce
• 5 ml oil
• 5 g salt
• some cornstarch

Instructions

Working time approx. 3 minutes; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 3 minutes

The tofu must be pressed; you can buy ready-made tofu presses, for example. It must also be firm tofu, not silken tofu. The water in the tofu prevents it from taking on a different flavor; if you skip this step, you won’t get good results. Cut the tofu in half lengthwise and sideways (4 equal pieces). If you don’t have a tofu press (press for 30 minutes), you can place the tofu on a draining rack, place a cutting board on top of the tofu, and weigh it down with a heavy object (30 minutes). Pat the tofu dry with a kitchen towel. Cut the tofu into finger-thick, bite-sized strips. Store in the freezer overnight. The next morning, place it back on a draining rack and let it drain again. Place the tofu in a container and drizzle with a little soy sauce. If soy sauce collects in the container, remove the excess. Add a little oil. Add a little salt (about 5g). Rub the tofu with a little cornstarch. Bake the tofu in the oven at 180°C for about 20-30 minutes. It should be very crispy and evenly caramelized. The tofu will be very dry at this point and will absorb any flavorings (e.g., garlic, ginger, paprika, salt, coconut milk) very well. If desired, cook the tofu with a good sauce for 3-5 minutes.