Working with 1/4 of the tofu at a time, dip the pieces first in
the curdled soymilk and then coat with the cornstarch.
Ah, tofu, the classic vegetarian blank slate made from
curdled soymilk that's wonderful pan-fried, sautéed in a stir - fry, and even scrambled.
The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of
curdled soymilk and vegan sour cream for ever - so - slightly - tangy tenderness (though using all
curdled soymilk will work nicely too).
Not exact matches
I do know that
soymilk really
curdles and works great for buttermilk.
Mix the
soymilk with 1 tablespoon of the lemon juice and let stand until it
curdles.
Combine the
soymilk and vinegar in a large bowl and set aside for 5 minutes to
curdle.
In a large bowl, combine the
soymilk and vinegar and set aside for a few minutes to
curdle.
Once the
soymilk has
curdled, it's now vegan buttermilk.