Crusted tofu?

See James Strut said:

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.

C. James Strutz said:

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

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C. James Putz said:

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.

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Quoted message said:

C. James Putz said:

Has anyone tried crusting tofu with ground nuts, seeds, etc.? Is it

better

Quoted message said:

Quoted message said:

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....