I would like to win one of these so my wife does not have clean dish towels on top of the counter along with heavy tomato cans to squeeze
the liquid out of the tofu so she can make stir fry tofu.I'd really like to have my counters back.
Pressing extra
liquid out of the tofu is critical to the final texture.)
This tofu press looks great and comes with a 4.5 lb weight, which gets all
the liquid out of the tofu quickly and efficiently, with no required effort on your part.
Let sit 15 minutes to press excess
liquid out of tofu, which will firm it up and make it easier to grill.
Not exact matches
This
tofu recipe is inspired by chawanmushi, a Japanese custard that is very soft and delicate, made with lots
of liquid, which flows
out of the custard as you eat it.
After the
tofu has thawed, wrap it with a clean towel or paper towels and put a heavy pan or a book on top
of it to press
out any extra
liquid that remains.
Open the
tofu, drain
liquid from the package, and then wrap it in a clean towel, placing a heavy object on top
of it to press
out excess
liquid from it.
Using paper towels, press as much
liquid as you can
out of the
tofu.
I did chicken
out (or should I say
tofu out)
of including the chipotle peppers in adobo sauce and instead added in in some drops
of some
liquid smoke.
A pair
of scientists at The National University
of Singapore have figured
out how to turn «
tofu whey,» the
liquid byproduct
of tofu that usually goes to waste, into a fermented alcoholic beverage they call «sachi» because
of its similarity to sake.
Wrap the two pieces
of tofu in a towel, and place something heavy (but waterproof) on top
of the towel to drain
out any excess
liquid.
If you have the time, press your
tofu in between two paper towels (or in a
tofu press) to get some
of the
liquid out, then slice into thin and even slices.