Monday, April 2, 2012

Meatless Monday: Pressing Tofu

Tofu is a staple in many vegetarian households, yet it can be one of the most daunting foods to try or cook for the first time. For recipes that call for firm or extra-firm tofu, pressing it prior to use ensures the best flavor and texture. Pressing tofu removes excess moisture so that it can absorb marinades, spices, and other flavors more readily. There are a few different methods for pressing tofu, but since I'm a "less is more" type of gal, I tend to think that I take the least-effort approach.

1. Remove tofu from packaging and cut block in half, lengthwise.


2. Wrap each half block in a clean kitchen towel.


3. Place the wrapped half blocks on a cutting board or plate. Place another cutting board or plate on top of the wrapped half blocks. Place several large books on top of the top plate to weigh it down and apply slight pressure to the blocks to effectively press out the excess moisture.

4. Allow to stand for 20-30 minutes. To remove even more moisture, re-wrap in fresh towels and press for another 15-20 minutes.

That's it! Your tofu is now ready for use in your favorite tofu recipe, like the grilled tofu veggie kabobs I'll be sharing next week! ;)


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