Guide on Pressing Tofu and Its Importance
Feeling frustrated with your bland tofu? Let us show you the secret to achieving a crispy, flavorful texture in just 30-45 minutes! Learn the top methods and tools to revolutionize your plant-based dishes.
Have you given tofu a try but ended up with a soupy mess? You've come to the right place.
Last time you tried to sauteé it, you caught a whiff of frustration as the tofu refused to crisp up. You ladled in sauces and spices, but those cubes of tofu fought back with slick surfaces and elusively dodged every drop of flavor. You were left with something that tasted like it was fresh out of the package—and that had to change.
The key: pressing! Master the art of tofu pressing, and you'll be golden. You'll conquer stir-fries, curries, and kabobs like never before.
Why Press Tofu?
Packaged tofu is water-logged, and that water gets in the way of changing its texture and accepting flavor. Saturated tofu won't crisp up, and it can even crumble under its own moisture. But get rid of that water, and you’ll have yourself a ready-to-cook, firm, and flavorful cube of bean curd!
To start tofu pressing, you'll need some household items that double as tools. Or, if you prefer a clean and easy process, specialized pressing tools are available to make the task a breeze.
Once you've got a solid pressing system down, a few trusty marinade recipes will have you cooking up a storm with this meat alternative.
Just remember: The pressing rule doesn't apply to silken tofu, which is often used for recipes where you want a moist texture, like smoothies and creamy pastas.
Pressing Tofu Manually
Remember all those kitchen and household items you already own? Chances are, you've got everything you need for DIY pressing.
Let's kick things off with a block of extra firm, or at least firm, tofu—you know, something tough enough to stand up to the press. Anything softer is better suited for adding creaminess to desserts or as an egg substitute.
For a simple, minimalist pressing setup, simply place one flat object (like a cutting board or a cookie sheet) on a stable surface. Wrap your tofu in a kitchen towel or paper towels and rest it on the flat object. Set another flat object atop the tofu and weigh it down with canned tomatoes, a copy of War and Peace, or any other heavy items. The weighted objects will press the water out of the tofu block onto the underlying surface. Drain the accumulated water into the sink a few times during the 30-45 minutes of pressing.
Make sure the weight and top plate are centered and won't slip off the block of tofu. You should check on it every now and then to ensure even pressing.
The Wonders of Tofu Presses
Once you've dealt with pressing tofu the manual way several times, you might find yourself yearning for a neater solution. You might become annoyed by the constant need to balance weighted plates that could topple over, leaving you with uneven, mullet-like tofu. Or perhaps you find pressing and dealing with soaked kitchen towels takes away from your precious dinner prep time. If you've given paper towels a try, you might lament going through half a roll just to press tofu.
Happily, there are devices out there that simplify the entire process and give you more time to whip up your culinary creations.
One top pick: the tofu press by TofuXpress. Pop your tofu into its see-through plastic box, and the spring-loaded top plate will immediately begin applying pressure. Over the span of a half-hour or up to a day in the fridge, water will rise to the top, ready to be drained as desired.
Once the water has been drained, you can remove the spring top, add your favorite marinade, and keep the press in the fridge with just a cover. Once the tofu has marinated, you can press it one more time if you're aiming for super-firm and crispy tofu.
Tofuture's less expensive option offers a similar compact, mess-free pressing experience. Two stretchy rubber loops pull the top plastic cover downward, applying pressure to the block of tofu, causing water to be expelled. You can also use this gadget to add marinades, post-press.
Marinade Mastery
Now that you're a pro at pressing tofu, it's time to explore some fabulous marinade recipes. Get ready to whip up meals brimming with plant-powered protein goodness.
- Spicy snow pea and sesame stir-fry
- Fried tofu "takeout" noodles
- Pistachio-crusted tofu with red chimichurri
- Curried cauliflower, chickpeas, and tofu
- Vegan tofu apple spring rolls
- Saag with tofu
- Chilled tofu salad with miso-ginger vinaigrette
The Final Word
Get a stock of tofu, pick your pressing method, and prepare yourself a supply of marinade ingredients. Ready to give tofu the TLC it deserves? Treat it right, and you'll be rewarded with delicious meals full of this versatile plant protein!
- Using kitchen towels or paper towels, manually press the tofu block by placing it on a flat surface, adding weight on top, and draining the accumulated water periodically every 30-45 minutes to achieve a firm and flavorful texture.
- The use of household items can make tofu pressing a simple process; however, if you desire a cleaner and easier experience, consider purchasing specialized tofu pressing tools like the TofuXpress or Tofuture.
- Once the tofu has been properly pressed, it can be marinated in various recipes to create exotic plant-based dishes such as Spicy Snow Pea and Sesame Stir-fry, Vegan Tofu Apple Spring Rolls, or Saag with Tofu.
- Tofu is a versatile plant protein that can greatly benefit from proper various methods of pressing, marinating, and cooking, revolutionizing one's plant-based meals and offering numerous nutritional benefits.
