Use refrigerated tofu from the produce aisle, not the dry packaged stuff in the grocery aisle. Choose organic non-GMO if that’s important to you. Recipes typically specify soft, medium, firm or extra firm. If unspecified, use anything except “silken”.
All tofu except silken requires pressing to expel the packing water. To press one (14 to 16 ounce) block of tofu: Drain the water from the package. Place a saucer upside-down on a dinner plate. Place the tofu flat on the saucer. Place another saucer upside-down on the tofu. Place a weight on top, such as a heavy book or cast-iron skillet. Allow to press 20 to 30 minutes. Pressed-out water will fill the dinner plate. One block feeds 2 people. I generally use 2 to 3 blocks for 5 people, and I press and drain them all at once by laying them on a broiler tray topped with a cookie sheet and weight.
Freezing firm or extra-firm tofu enables it to release more water when pressed, to absorb marinades better, and gives it a more firm, dense, somewhat spongy texture. To freeze, remove the block from its package and wrap it in plastic wrap or a plastic bag. Freeze at least overnight, thaw in the refrigerator, and press out remaining water.
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