The secret to making crispy-intact tofu is draining, drying and putting in a VERY hot pan with oil. This last batch I did a little different than normal. In order to experiment with crispness I made a little roux when the tofu was nearly "done." I added about 1 tbsp. of flour and some soy sauce which created a little coating for the tofu. As you can see, I like to load on the sesame seeds as well.
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