May Conversations With Anela & KJ

The past week has been really emotionally heavy for me. Racist, hate-driven massacres. Revisiting the places and memories of my youth. I'm still processing it all and frankly need some space. So I'm keeping it light this week.

Below, this month's episode of Conversations with Anela and KJ, a tofu method I love, and an upcoming virtual event for the community.

Take care,

Anela

Video Description - Anela and KJ discuss the upcoming Family Reunion, a Black Food & Wine Festival, as well as bias against freelancers and influencers, and making your own way in media.

I LOVE tofu. I grew up eating it and always have a block or two in the fridge. So let's talk tofu a little bit. Tofu can be firm, hard, crunchy, crispy, soft, jiggly, or whatever else you want it to be. It's a versatile ingredient that can really take on a variety of flavors and textures. I love crispy fried tofu, shown above, which is amazing on its own or with a rice bowl, or even in a sandwich!

I got this method from food writer Bettina Makalintal, though as with everything I cook I adapt it to my needs. It's super simple and I've written out how I use/adapt it below.

Crispy Fried Tofu

1. Freeze a block of firm or extra tofu whole, in the package. Then, a day before you're ready to use it put it in the freezer to defrost.

2. Once completely unfrozen, take the tofu out of the package and squeeze with your hands over the sink to get out any excess water. It may crack a bit which is ok.

3. Tear the block into bite-size chunks with your hands and put into a bowl.

4. Make a marinade. I use a mixture of crushed fresh garlic, soy sauce (or tamari or liquid aminos whatever you have), honey (or sugar or maple syrup), sesame oil (or a dash of whatever oil you have), and vinegar. The soy sauce or soy sauce sub is your base, so use about half a cup of that, then add the other ingredients a teaspoon at a time and keep mixing and tasting until it's sweet and salty and pungent and you like the taste.

5. Pour the marinade over the tofu and mix gently a couple of times so the tofu is coated. Let sit for about 30 minutes to marinate.

6. Once it's marinated, coat all the tofu thoroughly with cornstarch. Bettina's recipe calls for 1/2 to 3/4 cup but I never measure. I just dump it into the bowl and stir gently until thoroughly covered.

7. In a heavy bottom pan, I use a cast iron, heat about an inch of frying oil to medium-high. Once the oil is so hot that a bit of cornstarch flicked into the pan bubbles immediately, you're ready to fry. Plop the pieces in and fry for a couple of minutes, turn once the bottoms are golden brown to fry the other sides, and remove to a plate when each piece is golden all over. You'll probably have to fry in batches.

8. From there you can make any number of sauces to add on top. I mixed a super spicy smoky hot sauce with mayo for the bowl above, you can make a more sweet and salty glaze, whatever you like. But tbh the fried tofu is really good just this way.

This method is easily modifiable. The real pillars are to freeze and then defrost the tofu, make some sort of marinade (I could see a dope garlickly, lemony marinade being really good here), coat well with cornstarch, and then fry. That will get you really crispy tofu every time.

BUT, there is so much more to tofu than just frying it. I think in the US we tend to think of tofu only when we are frying it, when there are so many other ways to have it. I love tofu scrambled for an egg-free breakfast, in ramen and other soups, in dumplings, and so many other ways. Like this 5-Minute Silken Tofu, chilled and served with a super flavorful sauce it's amazing!

We are still totaling all the final stats regarding reach, but check out our preliminary impact for Q1 of this year!

Are you on Close Friends? If not, you're missing out on stories I'm not sharing anywhere else like scenes from my trip to Iraq. Shoot me an email with your Instagram handle so I can add you to Close Friends there.
 

Want to get surprise packages with goodies from my travels and treats, snacks, and products that I'm enjoying? Fill out our member's survey, which helps me plan events and also lets me know if you're open to receiving Magic at the Margins mail!

You can manage your subscription or catch up on community drops by heading to the member's area on the site!