"Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red
meat and wines as sweet as summer. Reality is beans and tofu, and ashes
at the end."
George R.R. Martin, The Faces of Fantasy
For the longest time, I didn't know how to make tofu correctly. It always ended up crumbly and soft, never those nice little squares you get in restaurants. Then, a few months ago, Stoney attempted a new trick with the tofu before cooking, and like magic, we had beautiful little squares of tofu that didn't lose their shape while cooking. The secret? Pressing. So, the point of this post is to show you how to press your tofu without one of those fancy tofu presses, so you can avoid having it fall apart while cooking.
For the longest time, I didn't know how to make tofu correctly. It always ended up crumbly and soft, never those nice little squares you get in restaurants. Then, a few months ago, Stoney attempted a new trick with the tofu before cooking, and like magic, we had beautiful little squares of tofu that didn't lose their shape while cooking. The secret? Pressing. So, the point of this post is to show you how to press your tofu without one of those fancy tofu presses, so you can avoid having it fall apart while cooking.
Fist things first, get yourself some firm or extra-firm tofu. Next, get out a pan or something to put the tofu in while it's being pressed. Keep in mind that a lot of liquid comes out. I used a tupperware lid. Line your tofu-holder with a dish towel and paper towels, then set the tofu block down. Place paper towels on top, and then stack something heavy on the tofu. I ended up putting down a wooden cutting board and then stacking old law school books on there.
Leave the tofu to press for 1-6 hours, depending on your schedule. Once you have pressed it, stick it in a baggie with your marinade of choice, and then put the baggie in the freezer for 30 minutes - 1 hour.
Once you've marinaded your tofu, you can cook it up however suits you. I did a stir-fry, as pictured above.
Leave the tofu to press for 1-6 hours, depending on your schedule. Once you have pressed it, stick it in a baggie with your marinade of choice, and then put the baggie in the freezer for 30 minutes - 1 hour.
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Once you've marinaded your tofu, you can cook it up however suits you. I did a stir-fry, as pictured above.
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