I’m working on expanding my blog again, as it had largely descended into collections of photographs and little else. Hence the more diverse and wordy posts!
Today I’m going to show you, step by step, how to prepare tofu for maximum flavour and texture. A lot of people have had bad experiences with watery, gross tofu, because success largely rests on preparatory steps that most people don’t know about. Here they are:
What you will need:
- Tofu – generally, you want to use firm/extra firm tofu. Silken tofu is mostly used for baking and making desserts. Recipes will generally specify what type you need: this tutorial looks at how to prepare firm tofu.
- Paper towels, at least 4 sheets (I always recommend 100% recycled)
- Two plates (smaller is generally easier, but use what you have)
- A handtowel or other rag for absorbing any excess liquid
- Something heavy and regular shaped for pressing; the Oxford English Dictionary works a treat (I used a box of breadmix for this example)
1. Put down a towel on the bench to catch stray water (I used a dirty tea towel then throw it in the wash). Lay down two sheets of paper towel on the bottom plate.
2. Remove tofu from package, drain thoroughly, and place on the paper towel covered plate.
3. Place two more paper towels over the top of the tofu.
4. Place the second plate on top, making sure it’s centred.
5. Place the heavy object on top of the top plate, making sure the stack is stable.
6. Leave the tofu to press for up to 4 hours, then slice it as desired. And don’t forget that paper towels are recyclable!
If you’re making a stir fry or something similar I highly recommend putting the drained and diced tofu in a container and covering it with the sauce you’re going to use. Leave it to marinate for up to 48 hrs, and the tofu will absorb more of the sauce, now that the water has been squeezed out!
Any comments or questions? Was this helpful or the same old same old?