(Or rig up some kind of system to press
the water out of the tofu while you prepare the soup.)
For the vegan feta cheese press
water out of tofu.
It also presses a ton of
water out of the tofu, which I'm thinking will be really good for marinating tofu.
Squeeze
the water out of the tofu with paper towels.
Sounds crazy, but the hot water actually draws the tofu
water out of the tofu.
Not exact matches
Take
Tofu out of the package and place in the salted
water for about 10 minutes.
For an easy way to make your own crispy
tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm
tofu for at least 30 minutes to remove excess
water (lay
tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the
tofu into cubes; (3) toss
tofu with 1 1/2 tablespoons
of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread
tofu cubes
out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
If you're in a rush, you can simply slice the
tofu into thin planks, squeeze
out the
water with paper towels, and fry in a hot skillet with a drop
of vegetable oil until crispy.
6 ounces extra firm
tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the
water comes
out will suffice) zest
of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste
Aside from the block
of tofu and the spice blend, I also added some
water and lemon juice to this dressing to thin it
out.
Place something heavy on top
of the
tofu to allow the
water to be pressed
out.
You will be surprised how much
water comes
out of a block
of tofu that you thought was dry.
Take the block
of tofu out of its
water filled package.
Regular
tofu is also labeled with different consistencies from soft through to extra firm depending on how much
water has been pressed
out of it.
15 minutes is usually long enough to get most
of the
water out of sliced
tofu.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm
tofu,
water pressed
out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a
tofu fan ** I used a jarred pad thai sauce to save some time but check
out the original recipe link above to see the full sauce recipe if you want to go homemade
For the
Tofu: Prepare the tofu by draining it and wrapping it in a clean white tea towel and gently pressing out all of the wa
Tofu: Prepare the
tofu by draining it and wrapping it in a clean white tea towel and gently pressing out all of the wa
tofu by draining it and wrapping it in a clean white tea towel and gently pressing
out all
of the
water.
A few hours before cooking, place a
tofu block in a bowl and put a weight on top
of it to squeeze
out water as much as possible.
When all
of the
water has been squeezed
out, crumble the
tofu into a bowl with all the remaining marinade ingredients, and mix to combine.
Drain a refrigerated carton
of organic / non-GMO firm
tofu from the
water and press the block between a few towels or paper towels to get the excess
water out.
When most
of the
water is cooked
out of the
tofu, add nutritional yeast and fold into
tofu.
My favorite way
of making
tofu is to get all the
water out (balancing a bunch
of heavy crap on it...:) and then fry it in a pan so it gets nice and browned.
There are two things, however, that you will need to make this recipe awesome: 1) extra firm
tofu that you strain the excess
water out of (directions below) and 2) these shirataki or «miracle noodles.»
I just take the
tofu out of the packaging and
water, wrap it in wax paper and then aluminum foil to make it vapor tight and pop it in the freezer.
Back in my early days
of discovering
tofu, I got it from one health food store that it turns
out didn't change the
water daily in the bulk
tofu bucket (this was in the days before pasteurized prepackaged
tofu).