It's mild, but not in a bad way. I pressed the tofu , dipped it in a lightly whipped egg, and then into flour before cooking. I added a splash more of wine than called for (because Sauvignon Blanc makes the world go round!), and about 1/2 tsp. paprika. I think next time I might fool around with it and see how it tastes with a little grated ginger root and cilantro. The hardest part was trying to convince non-tofu-aficionados to give it a try.
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It's mild, but not in a bad way. I pressed the tofu , dipped it in a lightly whipped egg, and...