Slicing tofu; that’s easy.
Frying tofu: that’s easy.
Making tofu taste juicy, crispy and delicious: That’s genius!
This is my take on Maangchi’s dubu ganjang jorim, where I substituted agave nectar for the corn syrup. Pefection!
Slicing tofu; that’s easy.
Frying tofu: that’s easy.
Making tofu taste juicy, crispy and delicious: That’s genius!
This is my take on Maangchi’s dubu ganjang jorim, where I substituted agave nectar for the corn syrup. Pefection!
I’m really getting into Agave Nectar lately (and not [only] in the Fermented Tequila sense either! Okay occasionally…). Thanks for the tip there. :)
“I substituted agave nectar for the corn syrup.” Genius! : )