

To make the best tofu katsu—inspired by this Food52 method—I press a block of extra-firm tofu until it’s really squeezed. I then slice it into four slabs: one longways slice down the middle, then cut…
Keep reading with a 7-day free trial
Subscribe to From the Desk of Alicia Kennedy to keep reading this post and get 7 days of free access to the full post archives.