Can this Technique for Meat be the key to BETTER TOFU?

I’ve seen so many videos of people encasing beef in butter and dry aging it. What would happen if we encased tofu in vegan salted butter and allowed some osmosis to happen… would we get a more flavorful, crispier, better cooking tofu? Lets find out

Making Vegan Meat – The plant based food science cook book available now https://amzn.to/3iqmR6g

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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

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