— Tara Potash

Okay, you know there there are a couple of methods that are pretty common and they're going to include oil right some sort of fat, you know cooking with a dry heat method first of all, but with the addition of oil in particular really hastens the the extraction of moisture on the surface of tofu and that's gonna give you the best chance for a crispy or relatively crispy surface and you know, you want to start off with I would say a relatively firm style of tofu one that's gonna have a relatively lower moisture content. So there's extra firm and there's firm styles of tofu. So look for those And you can deep fry tofu. And then you can also, you know saute, you know with adequate fat to create that that layer between the tofu itself and that hot surface of the pan to avoid sticking to avoid burning while drawing out moisture and crisping up the surface. Okay, but for me adequate fat should be a part of that, you know, in terms of the sticking tofu being high in protein tends to stick pretty easy easily to cookware. So this is where you might consider a non-stick variety of cookware, but do give it some some experimentation and you know find that right balance fat and temperature and cooking surface to achieve your desired results. Thank you.