I love tofu, don’t get me wrong, but my tofu had been lacking lately. No matter how high the heat or how long I cooked, I could not achieve that desired golden crust. After much thought, trial and error I came to the conclusion that it wasn’t my cooking skills at fault, it was the pan. Gone are the days of non-stick nonsense. I spun over to Ross on 16th Ave and picked up the least expensive 13 inch steel pan I could find. (I realized I could have saved a bit more money when I was browsing through an Asian market the next day and came across a massive collection of inexpensive pans. Sad, but it is what it is.) Anyways I made noodles with broccoli and tofu when I got home. Tofu: amazing. Life: greatly improved. 

Thank you steel pan.


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